Candied Carrots with Brown Sugar (Printer-Friendly)
Tender carrots cooked with butter and brown sugar for a glossy, sweet, and crowd-pleasing side you can prep in minutes.
# What You’ll Need to Cook:
→ Glaze Mixture
01 -
60 g unsalted butter
02 -
60 g light brown sugar
03 -
120 ml water
04 -
1/2 teaspoon ground cinnamon
05 -
1/4 teaspoon salt
06 -
1/4 teaspoon ground black pepper
→ Vegetables
07 -
900 g carrots, peeled and cut into 2 cm pieces
# Steps to Prepare:
01 -
Peel carrots and cut into uniform 2 cm pieces for even cooking.
02 -
Place carrots, butter, brown sugar, water, cinnamon, salt, and black pepper in a large pot with a lid.
03 -
Bring mixture to a boil over medium-high heat, then lower to a simmer. Cover and cook for 10 minutes.
04 -
Remove the lid and increase heat to medium-high. Stir frequently and cook for another 10 minutes until the liquid has reduced to a syrupy glaze and carrots are tender.
05 -
Serve immediately. Optionally, garnish with finely chopped fresh herbs such as basil, thyme, tarragon, or parsley.
# Extra Cooking Tips:
01 -
Cut carrots to similar sizes to ensure even cooking and a consistent glaze.
02 -
Baby carrots may be used as a convenient alternative; rinse and dry before use.
03 -
For a savory twist, add minced garlic to the pot while simmering.
04 -
Keep carrots warm for serving by transferring to a slow cooker set on 'keep warm.'