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These Candied Carrots work like magic in my home. They change from basic veggies into shiny, sweet treats that make everyone at the table smile. I can't get enough of seeing guests' eyes widen when they taste that buttery, sugary coating.
A Showstopping Addition
My dinner guests always rave about these carrots. The sugar creates this fantastic coating that enhances their natural sweetness. Even the kids who typically avoid veggies want more. You'll see carrots in a whole new light after trying these.
Your Ingredients
- Cut carrots: Full-sized carrots sliced evenly are my top pick. The mini ones can work too, but regular carrots have better flavor.
- Brown sugar: This creates all the delicious magic. I sometimes swap in honey for variety.
- Butter: Use plenty for that rich, wonderful taste.
Cooking Steps
- Start With Boiling:
- Add your carrots to a large pot with water about an inch deep, get it boiling, then let them cook covered around 8-10 minutes.
- Get Rid Of Water:
- Dump them in a strainer while we whip up that tasty glaze.
- Create The Glaze:
- Using the same pot, combine your butter, brown sugar, salt and pepper until everything gets nicely melted together.
- Bring It All Together:
- Put those carrots back in and mix for about 5 minutes until they're gleaming and delicious. I usually add some parsley on top for a nice touch.
Try These Twists
- Add some kick: A dash of cinnamon or cayenne can really jazz things up.
- Cooking alternatives: You can prep the carrots in a pressure cooker before glazing, or use a slow cooker when you're short on time.
Storing Leftovers
They'll stay good in your fridge about three days if you keep them in a sealed container. Just warm them up gently on the stove or in your microwave when you want them. Don't try freezing them though, they won't taste right afterward.
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Tasty Companions
These glazed sweet carrots go wonderfully with almost any main course. They're fantastic next to pot roast or pork loin, especially when it's cold outside. They bring a nice sweet balance to hearty food.
Recipe FAQs
- → How can I tell if the carrots are done?
When you can easily poke them with a fork and they still hold together, they're ready! Avoid overcooking so they don't get mushy.
- → Is it okay to swap in baby carrots?
Totally fine! Just remember, they might need a touch more cooking time since they're thicker than slices.
- → What if my carrots turn out too firm?
They just need a little more time to cook. Let them simmer until they're fork-tender but not falling apart.
- → Can I prepare these ahead of time?
Yep! Cook them earlier and reheat gently when needed. If the glaze hardens, give it a quick stir to smooth it out.
- → How thick should the carrot slices be?
Go for slices around 1/4 inch thick. Thicker slices need longer to cook, and thin ones could turn too soft.