Description
These Candied Carrots are a must-try with their buttery glaze and irresistible sweetness. Perfect for both special occasions and weeknight dinners.
Ingredients
Scale
- 2 tablespoons extra-virgin olive oil
- 1 ½ pounds carrots, peeled and sliced
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 2 tablespoons light brown sugar
- 2 tablespoons honey
- ½ cup water
- 2 tablespoons unsalted butter
- Fresh parsley, for garnish
Instructions
- Heat the olive oil in a large skillet over medium heat.
- Add the carrots, kosher salt, and pepper; stir to coat.
- Sauté the carrots for 2-3 minutes until they soften.
- Add brown sugar and honey, stir until melted and coats the carrots.
- Lower heat, pour in water, cover, and simmer for 5-8 minutes.
- Stir in butter until melted, creating a glossy glaze.
- Serve warm, garnished with parsley.
Notes
Adjust sweetness by reducing sugar or honey.
Store leftovers in the refrigerator for up to 3 days.
For vegan option, replace butter with coconut oil.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 155
- Sugar: 14g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 8mg