Granny's Candied Carrots Recipe

5 from 2 votes

Granny's Candied Carrots Recipe

Not much better than a side dish that you have been enjoying since you were a child. These Candied Carrots are tender and filled with flavor from brown sugar and melted butter. A great side dish for any night. Perfect for Holidays.

Course Side Dish

Cuisine American, Irish

Keyword Christmas side dish, easy side dish, Holiday side, Thanksgiving side dish

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 96kcal

Author Eileen Kelly

Ingredients

1 pound carrots, peeled and sliced 1 inch thick
2 cups water, enough to cover carrots
1 bay leaf
½ teaspoon kosher salt

Brown Sugar Glaze

¼ cup light brown sugar
2 Tablespoon unsalted butter
salt and pepper to taste

Instructions

In a medium saucepan, over medium heat, add the sliced carrots and enough water to cover the carrots. Add in a bay leaf, and salt.
Bring the pot to a boil, reduce heat to medium, cover with a lid and simmer about 5 minutes. Carrots should be fork-tender.
Drain the carrots of excess water and discard the bay leaf.
Stir in the light brown sugar and unsalted butter. Add salt and pepper to taste. Taste for seasoning, re-season if needed. Serve and enjoy

Notes

Tips:

Slice the carrots evenly to ensure even cooking.
Use just enough water to cover carrots.
Boil until just soft, don't overcook.
To reheat, warm over low heat or in the oven for just a few minutes to warm carrots.
Swap out sugar and use Coconut Sugar or Turbinado Sugar.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition