Candied Carrots Recipe
Candied Carrots Recipe
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Candied Carrots Recipe
This Candied Carrots Recipe is a delightful side dish that combines tender, sweet carrots with a rich, sugary glaze. It’s the perfect addition to holiday meals, family gatherings, or any special dinner. The carrots are simmered in butter, brown sugar, and a hint of cinnamon for a smooth, melt in your mouth experience. This recipe is easy to prepare, yet deliciously elegant, making it a favorite for both kids and adults.
Description
Candied Carrots Recipe is a timeless dish that brings a touch of sweetness to any meal. Perfect for special occasions or as a comforting everyday side dish, this candied carrots recipe takes the humble carrot and elevates it into something extraordinary. By simmering carrots in a rich mixture of butter, brown sugar, and cinnamon, you transform the vegetables into a sweet, glazed treat that pairs well with a variety of main courses.
The preparation is simple, making this Candied Carrots Recipe accessible even for novice cooks. You can make it with minimal ingredients, yet the end result is a dish full of flavor that will impress your guests. The glaze is the star of the show, providing a deliciously sticky coating on the tender carrots. It’s the perfect balance of sweetness and warmth, thanks to the touch of cinnamon and vanilla extract.
This Candied Carrots Recipe is not only a favorite at holiday dinners but also makes a great everyday side dish. Whether served alongside roasted meats, chicken, or even as a comforting addition to a weeknight dinner, candied carrots add color, flavor, and a touch of nostalgia to any meal.
While this candied carrot recipe is traditionally made with whole carrots, you can use baby carrots or sliced carrots for a quicker version. The cooking time may vary slightly depending on the size and cut of your carrots, but the glaze will always shine through. The sweet, caramelized texture of the carrots makes them a crowd pleaser, and they will often be the first dish to disappear from the table.
Ingredients
- 1 lb carrots, peeled and sliced into rounds (or baby carrots)
- 2 tbsp unsalted butter
- 3 tbsp brown sugar, packed
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
Instructions
- Prepare the Carrots: Start by peeling the carrots and slicing them into uniform rounds, about 1/4-inch thick. If you’re using baby carrots, you can leave them whole or halve them if they are particularly large.
- Cook the Carrots: In a medium saucepan, add the sliced carrots and cover them with water. Bring the water to a boil over medium high heat. Once boiling, reduce the heat and let the carrots simmer for about 5-7 minutes until they are slightly tender but still firm. Drain the carrots and set them aside.
- Make the Glaze: In the same saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until it’s dissolved and the mixture begins to bubble slightly. Add the cinnamon, vanilla extract, and a pinch of salt, and stir until everything is well combined.
- Combine Carrots and Glaze: Add the cooked carrots to the saucepan with the glaze. Stir gently to coat the carrots evenly in the sugary mixture. Let the carrots cook in the glaze for an additional 10-12 minutes, stirring occasionally, until the glaze thickens and the carrots are fully tender.
- Serve: Once the glaze has thickened and the carrots are tender and caramelized, remove from heat and transfer to a serving dish. Serve immediately as a side dish, and enjoy!
Notes
- For extra flavor: Add a pinch of ground nutmeg or a dash of orange juice to enhance the taste of the glaze.
- Consistency of the glaze: If you prefer a thicker glaze, continue to simmer the sauce for a few more minutes until it reaches your desired consistency.
- Variations: You can make this recipe with other root vegetables like sweet potatoes or parsnips for a different twist.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if necessary.
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Candied Carrots Recipe
Ingredients
- 1 lb carrots peeled and sliced into rounds (or baby carrots)
- 2 tbsp unsalted butter
- 3 tbsp brown sugar packed
- 1/4 tsp ground cinnamon
- 1/2 tsp vanilla extract
- 1 tbsp water
- Pinch of salt
Instructions
- Prepare the Carrots: Start by peeling the carrots and slicing them into uniform rounds, about 1/4-inch thick. If you’re using baby carrots, you can leave them whole or halve them if they are particularly large.
- Cook the Carrots: In a medium saucepan, add the sliced carrots and cover them with water. Bring the water to a boil over medium high heat. Once boiling, reduce the heat and let the carrots simmer for about 5-7 minutes until they are slightly tender but still firm. Drain the carrots and set them aside.
- Make the Glaze: In the same saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until it’s dissolved and the mixture begins to bubble slightly. Add the cinnamon, vanilla extract, and a pinch of salt, and stir until everything is well combined.
- Combine Carrots and Glaze: Add the cooked carrots to the saucepan with the glaze. Stir gently to coat the carrots evenly in the sugary mixture. Let the carrots cook in the glaze for an additional 10-12 minutes, stirring occasionally, until the glaze thickens and the carrots are fully tender.
- Serve: Once the glaze has thickened and the carrots are tender and caramelized, remove from heat and transfer to a serving dish. Serve immediately as a side dish, and enjoy!
Notes
- For extra flavor: Add a pinch of ground nutmeg or a dash of orange juice to enhance the taste of the glaze.
- Consistency of the glaze: If you prefer a thicker glaze, continue to simmer the sauce for a few more minutes until it reaches your desired consistency.
- Variations: You can make this recipe with other root vegetables like sweet potatoes or parsnips for a different twist.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of water if necessary.
