Candied Carrots
Candied carrots are an easy side dish that's buttery, sweet, and perfectly spiced with cinnamon and nutmeg.
Servings: 6 Servings
Calories: 88kcal
Equipment
- Frying pan
Ingredients
- 1 lb carrots , cut into 2-inch pieces
- 3 tablespoon brown sugar
- 2 tablespoon butter
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Prepare the carrot: Peel the carrots and cut them into 2-inch pieces, for evenly cooking, try to cut the it evenly.
- Precook the carrot: In a large pan, add the carrot pieces and 1 cup of water over medium heat. Bring to a simmer and cook the carrots for 9-10 minutes or until softened.
- Drain It: Pour the carrots and their water into a colander to drain thoroughly.
- Toss in the glaze: Place a large pan on the stove and add brown sugar, butter, carrots, salt, cinnamon, and nutmeg. Cook over medium heat for 2–3 minutes, tossing to coat the carrots in the glaze until the glaze slightly thickens.
Notes
keep leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 6serving | Calories: 88kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 132mg | Potassium: 252mg | Fiber: 2g | Sugar: 9g | Vitamin A: 12746IU | Vitamin C: 4mg | Calcium: 32mg | Iron: 0.3mg