Candied Carrots
A dish that can NOT be missed
One dish I NEVER miss on my Thanksgiving table is a side of this “Carrot Candy.” Over the years, it has become a beloved dish of my family and one that we absolutely can’t go without.
The BEST part about it is how simple it is to make (using only five ingredients) and that it reheats beautifully, so you can get it done ahead of time!! Whole long carrots are sautéed, hit with brown sugar and maple syrup, then steamed and finished with butter and rosemary.
Without further to, let’s get into the recipe… PDF printout included at the bottom ❤️
Brown Sugar “Candied” Carrots
Ingredients
2 tablespoons extra-virgin olive oil
1 to 1 1/2 pounds carrots, all a similar size and thickness, peeled and quartered lengthwise, tops reserved for garnish
2 tablespoons brown sugar
1 tablespoon honey/maple syrup
1/2 cup water
2 tablespoons butter
1 sprig of rosemary
Steps
1. Heat oil in a large skillet over medium heat. When slightly smokey, add in the carrots and season with salt and pepper. Use a spoon to stir and coat the carrots.
2. After the carrots have cooked a few minutes, add the brown sugar & honey
3. Once the sugar has melted, add in the water and cover the pan. Cook for 5 -8 minutes until the carrots become tender and the liquid has reduced (add more water if necessary). The sauce should be thick enough to coat the carrots and bubble around the pan's edges.
4. Once the carrots can be easily pierced with the tip of a knife, Add the butter and the rosemary sprig and cut the heat. Stir to incorporate.
5. Serve carrots with chopped carrot tops or rosemary sprigs.
Enjoy 🫶
Have a question? Feel free to comment below!!!
Tried it out? Send me a picture and leave a review!! I love to see how your recreations turn out ❤️
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