CANDIED CARROTS Sam Hu | Ahead of Thyme | Total Time: 25 minutes Yield: 4 servings | Diet: Vegetarian
This classic Thanksgiving side dish is known for being overly sweet and rather mushy, but these easy candied carrots are anything but that. The perfectly cooked carrots are fork-tender, and they’ re coated in a buttery mixture of orange juice, brown sugar, cinnamon, and vanilla. This creates a delicious brown sugar sauce that highlights the natural sweetness of the yams without overpowering them. This is the best candied carrots recipe, and you’ ll see why once you give it a try.
INGREDIENTS
• 1 pound carrots, peeled and sliced into 1 / 2 inch pieces
• 1 / 4 cup butter
• 1 / 4 cup dark brown sugar
• 1 / 4 teaspoon ground cinnamon
• 1 / 4 teaspoon salt
• 1 / 4 teaspoon ground black pepper
• 1 tablespoon fresh parsley( optional, for garnish)
INSTRUCTIONS Place carrots in a large pot and cover with water to cover the carrots by about an inch. Heat over high heat and bring to a boil. Reduce heat to low and simmer until tender, about 6-8 minutes. Drain well and place the carrots back in the pot.
In the same pot, add butter, sugar, cinnamon, salt and pepper. Stir well and cook until the butter and sugar has melted and the carrots are coated in the glaze, about 2-3 minutes.
Garnish with parsley and serve warm.
OTHER TIPS How to store: Store leftover candied carrots in an airtight container in the fridge for 3-4 days.
How to reheat: Either microwave the leftover carrots for a few minutes or bake them in a 350 degree oven for 8-10 minutes until fully warmed.
How to freeze: Place your cooled leftovers in a freezer-safe container and freeze them for 2-3 months. Allow them to thaw overnight in the fridge before reheating.
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