Name: Candied Carrots
Prep time: 20 min
Total time: 20 min
Yield: 6 servings
Cuisine: Pioneer Woman
Ingredients: 1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias; 1 1/4 tsp. kosher salt, divided, plus more to taste; 1/4 c. packed light brown sugar; 3 tbsp. salted butter; 2 tbsp. apple cider vinegar; Black pepper, to taste; 1/4 c. fresh parsley leaves, chopped

Gregory Meals

Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.

Add the brown sugar, butter, vinegar, remaining 1/4 teaspoon of salt, and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.

1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias

1 1/4 tsp. kosher salt, divided, plus more to taste

Candied Carrots

Ingredients

Directions

Nutrition