Description
The most delicious Candied Carrot recipe with sweet brown sugar, maple syrup and a touch of bourbon – perfect for any holiday meal!
Ingredients
Scale
- 8 medium/large carrots, peeled and sliced
- 2–4 tablespoons butter (reg. or dairy-free)
- 3 tablespoons maple syrup
- 2 tablespoons light brown sugar (sub coconut sugar)
- 1 tablespoon of bourbon
- 1/8 teaspoons ground cinnamon
- pinch of kosher salt
Instructions
- Fill a large saucepan with water. Bring to a boil and add carrots. Reduce to simmer and let cook 8-10 minutes. Drain.
- Meanwhile, bring a cast iron skillet to medium-high heat. Add butter, maple syrup, brown sugar, bourbon, cinnamon and kosher salt. Let butter and melt and whisk to combine. Let simmer, stirring occasionally, until it thickens a bit.
- Add carrots and toss in the glaze. Taste and add any additional butter, bourbon or salt, as desired.
Notes
- Bourbon: feel free to omit the bourbon, if desired.
- Baby Carrots: you can use baby carrots if you want – I would recommend slicing them in half lengthwise first – you can keep them whole, but then you will need adjust the cook time accordingly.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 4 oz
- Calories: 50
- Sugar: 5 g
- Sodium: 132.3 mg
- Fat: 2 g
- Carbohydrates: 7.3 g
- Protein: 0.4 g
- Cholesterol: 5.1 mg