Candied Carrots Brown Sugar Honey (Print Version)
Baby carrots, brown sugar, and honey combine for a rich, sweet glaze. Finish with fresh cracked pepper and parsley.
# Ingredients:
→ Produce
01 -
1 pound baby carrots, patted dry
02 -
2 teaspoons fresh flat-leaf parsley, finely chopped
→ Dairy
03 -
1/4 cup salted butter
→ Pantry
04 -
1/4 cup water
05 -
1/4 cup dark brown sugar, packed
06 -
1/4 cup pure honey
07 -
1/4 teaspoon freshly cracked black pepper
# Steps:
01 -
Add baby carrots, water, salted butter, dark brown sugar, and honey to a 10-inch skillet. Place over medium heat, cover, and cook for 8 to 10 minutes, stirring occasionally to prevent scorching.
02 -
Remove lid and increase heat to medium-high. Stir occasionally and continue cooking for an additional 8 to 10 minutes or until carrots are fork tender and the glaze has reduced and thickened.
03 -
Incorporate cracked black pepper and gently toss to coat. Sprinkle with fresh chopped parsley before serving hot.
# Notes:
01 -
Patting the carrots dry before cooking helps the glaze adhere better and keeps the sauce from thinning.