Fall and winter are a terrific time to enjoy the
heartiness of candied carrots. Enjoy!
Your Host, Brad
1 pound carrots, trimmed and peeled
5 Tbl butter
Salt to taste
1/4 cup brown sugar
Slice the carrots into 1/8 inch slices, or use baby
carrots. Cook them, covered, in about 2 inches of boiling water until they are
tender, about 10-12 minutes for sliced and longer if whole. Drain.
Melt butter in a heavy skillet, stir in brown sugar,
and heat, stirring, until melted and well blended. Add the cooked carrots and cook
slowly until they are well glazed.
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