Candied Carrots
Elevate your holiday table or any weeknight dinner with Candied Carrots, sweet and buttery glazed carrots perfect for any occasion!
Servings: 4 people
Calories: 239kcal
Ingredients
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds carrots, peeled and cut on the diagonal into 1-inch pieces (Cut thicker pieces in half lengthwise for even cooking.)
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons light brown sugar, packed
- 2 tablespoons honey
- ½ cup water
- 2 tablespoons unsalted butter
- Fresh parsley, chopped, for garnish
Instructions
- To a large skillet (with a lid) over medium heat, add oil. Once the oil is hot and shimmering, add the carrots, salt, and pepper. Stir to coat the carrots evenly.
- Cook the carrots for 2-3 minutes, stirring occasionally, until they begin to soften slightly and develop a light golden color.
- Add the brown sugar and honey. Stir until the sugar and honey have melted and the carrots are evenly coated.
- Reduce heat to medium-low. Pour in the water and stir. Cover the skillet with a lid and cook for 5-8 minutes, or until the carrots are fork-tender and the glaze is syrupy. (If the pan dries out before the carrots are tender, add a splash more water.)
- Remove the lid and stir in the butter until melted and glossy.
- Transfer the carrots to a serving dish, spooning any remaining glaze from the pan over the top.
- Garnish with parsley. Serve warm.
Nutrition
Serving: 1portion | Calories: 239kcal