Description
Delightful sweet candied carrots bring Southern comfort to your dinner table, combining brown sugar and butter into a magical side dish. Caramelized edges and glossy finish promise a memorable culinary experience you’ll want to savor again and again.
Ingredients
Scale
Vegetables:
- 2 pounds (907 grams) carrots, sliced
Main Seasonings:
- 1/4 cup (57 grams) butter
- 1/4 cup (55 grams) packed brown sugar
Spices and Herbs:
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Minced fresh parsley (optional)
Instructions
- Fill a large saucepan with water, ensuring carrots are submerged by 1 inch.
- Place pan over high heat and bring liquid to a rolling boil, then reduce temperature to low, covering with a lid and allowing carrots to simmer for 8-10 minutes until tender yet slightly crisp.
- Remove carrots from water using a colander, draining completely and setting aside momentarily.
- Return empty pan to medium heat, melting butter with brown sugar, creating a smooth caramel-like mixture while incorporating salt and pepper.
- Gently fold drained carrots into the sweet glaze, continuously stirring to ensure even coating and allowing them to absorb flavors for approximately 5 minutes.
- Transfer glazed carrots to a serving dish, sprinkling freshly chopped parsley across the top for a vibrant garnish and added visual appeal.
Notes
- Choose fresh, firm carrots with bright orange color for the best flavor and texture.
- Slice carrots uniformly to ensure even cooking and consistent glazing throughout the dish.
- Control cooking time carefully to maintain carrots’ crisp-tender texture without becoming mushy.
- Adjust sugar levels in the glaze for dietary needs by using honey, maple syrup, or sugar alternatives for a lighter version.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dinner, Side Dish, Snacks
- Method: Boiling
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 158 kcal
- Sugar: 12 g
- Sodium: 121 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 1 g
- Cholesterol: 20 mg