Tender and delectable candied carrots cooked in a pan in ten minutes. This is a simple recipe for candied carrots with brown sugar glaze and butter. A year-round side dish!
Although raw carrots are somewhat sweet, they can be sweetened by glazing them with white sugar, brown sugar, honey, or maple syrup.
After glazing, the carrots become candied because the sugar glaze coats them, making them sweet and delectable!
This recipe for candied carrots is perfect for any occasion: festive holidays, special celebrations, or a regular supper.
It’s the ideal glazed carrots dish that’s simple to prepare at home!
For this dish, I used brown sugar. If you don’t have brown sugar, you may use white sugar, maple syrup, and/or honey.
Glazed carrots are incredibly simple and quick to prepare because they do not require preheating the oven.
Regardless of the sugar or sweetener used, the carrots only take ten minutes to prepare on the stovetop.
If you do not have an oven, this dish is ideal for you because it requires only a burner and a pan to cook.
To begin, boil the tiny carrots in salted water for about 5 minutes, or until tender.
Melt the butter in a pan, combine it with the sugar, and season with salt and crushed black pepper.
Cook until the cooked carrots are thoroughly coated. Avoid overcooking the carrots since they will continue to cook in the skillet after turning off the heat.
Before serving, reheat glazed carrots. Put the carrots in a microwave-safe serving dish and toss in the sweet glaze before reheating.
Reheat for one minute in the microwave. After warming, the carrots are ready to serve. If you do not have a microwave, you may reheat using a skillet on the stove.
If the glaze becomes too dry, add additional sugar and butter while reheating.
This dish may be prepared in a slow crockpot cooker. Mix all ingredients and cook for 2 hours. Avoid overcooking the carrots; you do not want mushy carrots.
These carrots contain just 202 calories per serving, making them an ideal daily side dish!
This meal is best served alongside the main course. I offer the following dishes for a balanced supper and a simple evening dinner.
- 1 pound (0.4 kg) carrots
- 3 tbsp salted butter
- 3 tbsp white or brown sugar
- 1/4 teaspoon salt, or more salt to taste
- 3 hyphens black pepper, ground
- 1 teaspoon parsley, chopped
- Boil the water (I prefer in a saucepan) and add the tiny carrots. Cook for 5 minutes. Drain and reserve.
- While waiting for the carrots to cook, melt the butter in a skillet over medium to low heat. Add the brown sugar to the dish and whisk until the butter has melted until entirely combined. It is best to season the carrots with salt and black pepper in the skillet. Cook for a few minutes, or until they are beautifully glazed, then stir in the parsley. Remove from the oven and serve immediately.