Easy Candied Carrots Recipe (Honey & Brown Sugar)
Candied Carrots is a scrumptious side dish of tender baby carrots in a lip-smackingly sweet glaze of honey, brown sugar and butter.
Ingredients
- 2 pounds baby carrots or regular carrots, cut into 2-inch pieces
- ½ cup water
- ½ teaspoon kosher salt
- 4 tablespoons unsalted butter
- 2 tablespoons packed light brown sugar
- 2 tablespoons honey
- salt and black pepper to taste
- 1 tablespoon chopped fresh dill thyme, and/or parsley, for garnish
Instructions
- Place carrots and ½ cup water in a large skillet over medium high heat. Cook until water comes to a simmer. Add ½ teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
- Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter. Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender.
- Season to taste with additional salt and black pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.
- Store candied carrots in an airtight container in the refrigerator; use within 5-6 days.
Notes
One serving equals approximately ½ cup carrots.
This recipe makes tender-crisp carrots. For softer or well-cooked carrots, simmer in ¾ cup water, cooking until desired tenderness is achieved. Drain excess water before adding glaze ingredients to the skillet.
Double the glaze ingredients for more glaze. This recipe makes enough glaze to coat 2 pounds of baby carrots.
Reheat honey glazed carrots in a skillet over medium heat until warmed through. Alternatively, carrots may be reheated in a microwave, but this will likely cook them more.
Use any of your favorite fresh herbs to garnish the carrots. You can omit the herbs for a sweeter, honey-centric flavor for this dish.
This recipe makes tender-crisp carrots. For softer or well-cooked carrots, simmer in ¾ cup water, cooking until desired tenderness is achieved. Drain excess water before adding glaze ingredients to the skillet.
Double the glaze ingredients for more glaze. This recipe makes enough glaze to coat 2 pounds of baby carrots.
Reheat honey glazed carrots in a skillet over medium heat until warmed through. Alternatively, carrots may be reheated in a microwave, but this will likely cook them more.
Use any of your favorite fresh herbs to garnish the carrots. You can omit the herbs for a sweeter, honey-centric flavor for this dish.
Nutrition
Serving: 1 | Calories: 123cal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 134mg | Sugar: 14g | Fiber: 3g | Calcium: 39mg | Iron: 1mg