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Candied Carrots

Candied carrots simmer until fork-tender, then get coated in a glossy butter and brown sugar glaze. This easy skillet side dish balances tender carrots with a sweet finish.
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Prep Time 10 minutes
Cook Time 17 minutes
Total Time 27 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 127
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb carrots peeled and sliced 1/4 inch thick
  • 0.5 cup water
  • 0.5 tsp kosher salt
  • 3 tbsp unsalted butter
  • 0.25 cup light brown sugar packed

Equipment

  • 1 12-inch skillet

Method
 

  1. Combine the carrots, water, and salt in a 12-inch skillet; bring to a boil over medium-high heat. Cover, reduce the heat to medium-low, and simmer for 8–12 minutes, until the carrots are tender when pierced with a fork.
  2. Drain off any remaining water and return the skillet to medium heat. Add the butter and brown sugar, stirring until the butter melts and coats the carrots in a glossy glaze, about 3–5 minutes.

Notes

Slice the carrots evenly so they cook at the same rate. Refrigerate leftovers for up to 4 days; freezing is not recommended. For a dairy-free version, use plant-based butter.