Candied Carrots is a simple, tasty, healthy, and colorful side dish. It also can be a snack because it tastes so good with dip. Carrots contain many vitamins, minerals, and fiber, so you should cook carrots more often. Moreover, the recipe for candied carrots is so simple that anyone can cook it.
THE BEST GLAZED CARROTS
Candied carrot is a classic dish of world cuisine. Some cook it with honey or with lemon juice, but we prefer to cook it with light brown sugar, butter, and spices. Also, you can make your own special candied carrot by adding cayenne pepper, chili pepper, ginger, or nutmeg.
Candied carrot is a perfect dish for any time of the year! I always want to eat a lot of fresh vegetables and salads in the spring.
Therefore, I buy fresh carrots in the market and cook candied carrots at least once a week. It can be quickly cooked for dinner or for a party.
Cooked carrots are always sweeter than raw ones. It’s not just because we add light brown sugar in this recipe. While the carrots are simmering in water, then with butter, the carrots reveal their natural sweetness even more.
Of course, you can add honey if these candied carrots are not sweet enough for you.
How do you thicken glazed carrots?
If your glaze is a little runny, you can add 1 tsp of cornstarch to thicken it.
How do you eat canned carrots?
There are a lot of ways to use canned carrots. I prefer to use them for making soups, carrot cakes, or these candied carrots.
If you want to make this recipe with canned carrots, you don’t need to simmer them in water because they are already tender. You can begin preparing them by adding canned carrots, brown sugar, butter, and salt and pepper directly to the skillet.
Can you reheat glazed carrots?
Sure. You can reheat them on the stove. Transfer them to the skillet and reheat on medium heat. Serve immediately.
How do you make raw carrots taste better?
You can serve raw carrots with dip or honey to make them taste better. But I prefer to cook carrots according to this candied carrots recipe.
- Add water and sliced carrots to the skillet. Cook until tender for 8-10 minutes. Don’t turn off the heat.
- Drain water. Return skillet with carrots to the stove.
- Add butter, brown sugar, salt, and pepper. Mix until combined. Cook for 2-3 minutes.
- Turn off the heat when the mixture of melted butter and brown sugar becomes thicker and carrots are covered with a glaze.
- Add chopped fresh parsley. Stir to combine.
Preparation tips to make CANDIED CARROTS
If you want thicker glaze you can add ½ – 1 tsp cornstarch.
Try to add grated ginger, a dash of nutmeg, or chili pepper to your candied carrots.
- - 1 lb carrots;
- - 1 cup water;
- - 2 tbsp butter;
- - 3 tbsp brown sugar;
- - ¼ tsp salt;
- - ⅛ tsp freshly ground black pepper;
- - 1 tbsp fresh parsley, chopped.
- Peel and slice 1 lb carrots into ½-inch pieces.
- Add sliced carrots and 1 cup of water to a large skillet. Simmer for 10 minutes or until carrots are tender. Then, remove skillet from the stove. Drain water.
- Return skillet with sliced carrots to the medium heat. Add 2 tbsp butter, 3 tbsp brown sugar, ¼ tsp salt and ⅛ tsp freshly ground black pepper. Mix to combine. Simmer for 2-3 minutes, stirring occasionally. Turn off the heat when the mixture of melted butter and brown sugar becomes thicker like a glaze.
- Add the chopped parsley. Stir. Serve with your favorite dip or as a side dish.