candied carrots

One of my sister’s favorite side dishes growing up was candied carrots. I almost forgot about this sweet and savory side until I was stuck on a dinner menu and only had carrots in the cupboard. Sometimes necessity begets the best ideas. The response from the family was to keep it coming back.

Serves: 4-6 ~ 1-2 carrots per guest


chef’s knife

cutting board

large non-stick frying pan


6-8 Carrots, one or two per guest depending on the size. Washed and peeled.

3 TBSP brown sugar

3-4 TBSP butter

salt to taste

For the carrots:

Slice the carrots on the diagonal to equal thickness.

Over medium heat, put butter in the frying pan and let melt. Add carrots. Stir with butter until coated. Let cook for 3 minutes. Add brown sugar and salt to taste. Continue to stir gently to ensure sugar does not burn but cooks down with the butter until carrots are tender but not mushy.

These carrots are delicious served alongside roasted chicken  and garlic mashed potatoes for a delightful dinner medley.


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