Candied Carrots Recipe (how to make candied carrots)
The most delicious Candied Carrots recipe with sweet brown sugar, maple syrup and a touch of bourbon - perfect for any holiday meal!
Ingredients
- 8 medium/large carrots peeled and sliced
- 2-4 tablespoons butter regular or plant-based
- 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
- Boil Carrots: Fill a large saucepan with water. Bring to a boil and add carrots. Reduce to simmer and let cook 8-10 minutes. Drain.
- Butter & Sugar Mixture: Meanwhile, bring a cast iron skillet to medium-high heat. Add butter, maple syrup, brown sugar, bourbon, cinnamon and kosher salt. Let butter melt and whisk to combine. Let simmer, stirring occasionally, until it thickens a bit.
- Toss Carrots: Add cooked carrots and toss in the glaze. Taste and add any additional butter, bourbon or salt, as desired.
- Serve: Enjoy right away!
Notes
- Bourbon: feel free to omit the bourbon, if desired.
- Baby Carrots: option to 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.
- Sweetener Options: we used brown sugar but you could also use coconut sugar.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
Calories: 57kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 44mg | Potassium: 145mg | Fiber: 1g | Sugar: 7g | Vitamin A: 6852IU | Vitamin C: 2mg | Calcium: 21mg | Iron: 0.1mg
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