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In my kitchen Candied Carrots are pure magic. The way they transform from simple carrots into these glossy sweet bites of heaven makes everyone at my table happy. I love watching people's faces light up when they taste that perfect buttery brown sugar glaze.
The Perfect Side Dish
These carrots always steal the show at my dinner table. The brown sugar melts into this incredible glaze that brings out all the natural sweetness. Even my kids who usually push vegetables around their plates ask for seconds. Trust me once you try these you'll never look at carrots the same way again.
What You Need
- Sliced carrots: I prefer whole carrots cut into nice even pieces. Baby carrots work in a pinch but the big ones just taste better.
- Brown sugar: This is what makes the magic happen. Sometimes I use honey when I want to change things up.
- Butter: Don't skimp here it makes everything rich and wonderful.
Let's Cook Together
- Cook Your Carrots:
- Put your carrots in a big pot with an inch of water bring it to a boil then let them simmer covered for about 8-10 minutes.
- Drain Them Well:
- Pop them in a colander while we make that amazing glaze.
- Make The Good Stuff:
- In the same pot mix your butter brown sugar salt and pepper until everything gets melty and wonderful.
- Finish With Love:
- Toss those carrots back in and stir them around for about 5 minutes until they're all shiny and perfect. I like to sprinkle some parsley on top just because it looks pretty.
Switch It Up
- Try some spice: Sometimes I add a tiny pinch of cinnamon or cayenne to make things interesting.
- Different ways to cook: My pressure cooker works great for the carrots before glazing and my slow cooker is perfect when I'm busy.
Fresh For Days
These keep nicely in the fridge for about three days just make sure they're in a container with a good lid. When you want them again warm them up slowly on the stove or pop them in the microwave. Skip the freezer though they just aren't the same after.
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Perfect Pairings
These sweet glazed carrots taste amazing with just about any main dish. I love serving them with pot roast or pork loin especially on chilly evenings. They add such a lovely sweet touch to hearty meals.
Frequently Asked Questions
- → How do I know when the carrots are done cooking?
The carrots should be tender when pierced with a fork but still hold their shape. They should not be mushy or too soft when done.
- → Can I use baby carrots instead of sliced carrots?
Baby carrots work great in this recipe. Just keep in mind they might need an extra minute or two of cooking time since they're thicker.
- → Why are my carrots too hard?
If your carrots are still hard, they need more cooking time. Add a few minutes during the initial boiling step until they're tender but not mushy.
- → Can I make candied carrots ahead of time?
You can make them a few hours ahead and reheat gently on the stove or microwave. The glaze might need a quick stir to become smooth again.
- → How thick should I slice the carrots?
Slice carrots about 1/4 inch thick for even cooking. Too thick and they'll take longer to cook; too thin and they might get mushy.