Servings: 4-6 1x
Scale
Ingredients
- 1 ½ lbs carrots (10-12 medium carrots, or 5 cups baby carrots)
- 1 cup water
- 2 tablespoons unsalted butter
- ¼ cup brown sugar or pure honey
- ½ teaspoon ground cinnamon
- ½ teaspoon fine or flaked salt
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- (Skip this step if using baby carrots). Peel the whole carrots and cut the ends off. Slice the carrots into rounds or pieces about ¼-inch thick. The closer in size each round is, the more even they will cook. You should have roughly 5 cups of carrots once they’re cut.
- Place a large skillet with a tight-fitting lid over medium-high heat; add the carrots and water to the skillet. Bring the water up to a boil then reduce the heat to simmer. Place the lid on the skillet and let carrots cook until they are fork tender but not mushy, 8 to 10 minutes.
- Once the carrots are fork tender, drain the carrots in a colander. Then return the carrots to the same skillet and place it over medium heat. Add the butter, brown sugar, cinnamon, and salt.
- Stir to combine the ingredients and cook until the sugar thickens slightly and coats each carrot, about 5 minutes.
- Remove from the heat and transfer the candied carrots to a serving platter. Garnish with fresh chopped parsley, if desired.
Notes
For dairy free, swap out the butter for an equal amount of coconut oil, plant-based butter, or olive oil.
Nutrition Information
- Serving Size: ⅙ of recipe or ~¾ cup
- Calories: 116
- Fat: 4 g
- (Sat Fat: 3 g)
- Sodium: 268 mg
- Carbohydrate: 20 g
- (Fiber: 3 g
- Sugar: 14 g)
- Protein: 1 g
- Cholesterol: 10 mg