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Candied Carrots

Candied Carrots

  • Prep

    10 m
  • Cook

    30 m
  • Ready In

    40 m
Denyse

Denyse

My family's favorite vegetable. They are great for the holidays, too!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

Directions

  1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
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Reviews

Karen Grant
330

Karen Grant

10/11/2005

These were delicious. I made them ahead of time by boiling them, draining the water and adding the butter and brown sugar. I didn't add any pepper. Before serving, I put them in the oven to warm them up and thicken the sauce. Delicious.

LITTLEFATCAT
255

LITTLEFATCAT

9/25/2003

I steamed the carrots instead of boiling them. Instead of turning the heat to low after adding the sauce ingredients, I recommend turning the heat up a bit and cooking until the sauce reduces and carmelizes...just be sure to stir it frequently to keep it from burning. This way all the good sauce stays on the carrots instead of in the pan. I also added a pinch of crushed red pepper...I like a sweet/hot combination. Really very good!

TRACYDBURT
195

TRACYDBURT

10/12/2003

Great recipe! I left out the pepper and added a little cinnamon instead. It was a huge hit and is sure to become a staple at the dinner table.

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