Glazed or Candied Carrots
Transform your everyday side dish into a show-stopping centerpiece with these delectable Glazed or Candied Carrots! Tender carrot coins—or whole baby carrots—are simmered to perfection in a luscious glaze made from brown sugar, honey, and butter, creating a burst of sweet and savory flavors in every bite. This easy-to-follow recipe requires just 10 minutes of prep and 20 minutes of cooking time, making it the perfect addition to busy weeknight dinners or holiday feasts. A hint of freshly ground black pepper balances the sweetness, while an optional parsley garnish adds a pop of freshness and color. Whether you're serving these caramelized carrots for Sunday supper or a festive gathering, their irresistible shine and melt-in-your-mouth texture will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 500 grams carrots
- 3 tablespoons unsalted butter
- 2 tablespoons brown sugar
- 1 tablespoon honey
- 120 milliliters water
- 0.25 teaspoon salt
- 0.25 teaspoon ground black pepper
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Peel the carrots and slice them diagonally into evenly thick coins, approximately 1/4 to 1/2 inch thick. Alternatively, you may leave baby carrots whole if using them.
In a large skillet or sauté pan, melt the butter over medium heat until fully melted and slightly foamy.
Add the brown sugar, honey, water, salt, and black pepper to the skillet. Stir well until the mixture is smooth and begins to simmer.
Carefully add the carrots to the skillet and toss them to coat evenly in the glaze.
Reduce the heat to medium-low, cover the skillet with a lid, and let the carrots cook for about 10-12 minutes or until they are tender when pierced with a fork. Stir occasionally to prevent sticking or uneven cooking.
Remove the lid and increase the heat to medium. Continue cooking for another 5-7 minutes to allow the glaze to thicken and caramelize, stirring frequently to coat the carrots evenly.
Once the carrots are glossy and coated in the thickened glaze, remove the skillet from heat.
Transfer the glazed carrots to a serving dish and garnish with freshly chopped parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.2 g | 48% | |
| Saturated Fat | 21.2 g | 106% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 93 mg | 31% | |
| Sodium | 361 mg | 16% | |
| Total Carbohydrate | 83.2 g | 30% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 58.4 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 201 mg | 15% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1654 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
