Ingredients
Scale
- 1 ½ lbs carrots (10–12 medium carrots, or 5 cups baby carrots)
- 1 cup water
- 2 tablespoons unsalted butter
- ¼ cup brown sugar or pure honey
- ½ teaspoon ground cinnamon
- ½ teaspoon fine or flaked salt
- optional garnish: chopped fresh parsley or other herbs
Instructions
- Peel and slice the whole carrots into rounds or pieces about ¼-inch thick if using large carrots. You should have roughly 5 cups of carrots.
- In a large skillet over medium-high heat, add the carrots and water. Bring to a boil, then reduce heat to a simmer. Cover and cook until fork tender, about 8 to 10 minutes.
- Drain the carrots and return them to the skillet over medium heat. Add the butter, brown sugar, cinnamon, and salt.
- Stir the mixture and cook until the sugar thickens and coats the carrots, about 5 minutes.
- Remove from heat and transfer the candied carrots to a serving platter. Garnish with fresh chopped parsley if desired.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
For quick preparation, use baby carrots instead of whole carrots.
Adjust sweetness by varying the amount of brown sugar or honey you use.
Garnishing with fresh herbs adds an aromatic touch.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 165
- Sugar: 13g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 10mg