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Candied Carrots

Candied carrots are cooked in a skillet and finished with a glossy butter and brown sugar glaze. The tender carrot rounds make a sweet, simple side dish.
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Prep Time 10 minutes
Cook Time 14 minutes
Total Time 24 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut into 1/4-inch-thick rounds
  • 0.5 cup water
  • 4 tbsp unsalted butter
  • 0.33 cup light brown sugar packed
  • 0.25 tsp salt

Equipment

  • 1 12-inch skillet with lid

Method
 

  1. Combine the carrots and water in a 12-inch skillet with a lid.
  2. Cover and cook over medium heat for 8–10 minutes, stirring once, until the carrots are fork-tender.
  3. Uncover and add the butter, brown sugar, and salt; cook over medium heat for 4–6 minutes, stirring frequently, until the butter and sugar form a glossy glaze that coats the carrots.

Notes

Cut the carrots into evenly sized rounds so they cook at the same rate. Refrigerate leftovers in an airtight container for 3–4 days; freezing is not recommended because the carrots may soften. For a dairy-free version, use plant-based butter.