Friday, April 14, 2017

Candied Carrots


Baby carrots are coated in a buttery brown sugar sauce for a colorful side dish perfect to serve with savory entrees.


Candied Carrots

2 (1 lb.) bags baby carrots
1/4 cup butter
2/3 cup packed brown sugar
1/2 tsp. salt + salt for carrots while cooking
1/8 tsp. pepper
Snipped parsley

Place carrots into a large saucepan.  (I use a 5 qt. Dutch oven.) Pour in enough water to cover the carrots by about an inch.  Lightly salt water.  Bring water to a boil; cover and reduce heat to a high simmer.  Cook 20-30 minutes until tender but firm; do not overcook.  Drain carrots well.

In the same saucepan over medium heat, melt butter.  Stir in brown sugar, salt, and pepper.  Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce--2 to 3 minutes more.  (Sauce will liquify.)  Using a slotted spoon, transfer carrots to a 1.5 qt. serving bowl pouring a small amount of the sauce over the carrots.  Sprinkle with snipped parsley before serving.

*Carrots will stay warm for several minutes if kept on low and covered.  Do not sprinkle with snipped parsley until ready to serve.

Click here for printable format 

I have always loved Cheddar's cooked carrots, so I set out to find a copycat recipe but found that none existed.  So I experimented with batch after batch of cooked carrots (to which my friends and family can attest...lol) until I came up with a recipe very close to Cheddar's.

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