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.
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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