Choice Candied Carrots Recipes

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GLAZED BABY CARROTS



Glazed Baby Carrots image

For a zippy side dish, try this recipe. These brown sugar-glazed carrots come together in no time at all. -Anita Foster, Fairmount, Georgia

Provided by Taste of Home

Categories     Side Dishes

Time 15m

Yield 4 servings.

Number Of Ingredients 4

1 pound fresh, frozen or canned whole baby carrots
Water
2 tablespoons butter
1/4 cup brown sugar

Steps:

  • Cook carrots in a small amount of water until tender. Drain. In a saucepan, combine butter and brown sugar; heat until sugar dissolves. Add carrots and toss to coat. Heat through.

Nutrition Facts : Calories 142 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 152mg sodium, Carbohydrate 23g carbohydrate (19g sugars, Fiber 2g fiber), Protein 1g protein.

SWEET CANDIED CARROTS



Sweet Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

HONEY-GLAZED CARROTS



Honey-Glazed Carrots image

Honey enhances the natural sweetness of carrots in a four-ingredient side dish you can have ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 4

1 bag (1 lb) ready-to-eat baby-cut carrots
2 tablespoons honey
1 tablespoon butter or margarine
Ground nutmeg, if desired

Steps:

  • In 2-quart saucepan, place carrots in 1 inch of water. Heat to boiling; reduce heat to low. Cover; simmer 10 to 15 minutes or until tender. Drain well.
  • Add honey and butter to carrots in saucepan. Cook, stirring frequently, until butter is melted and carrots are glazed. Sprinkle with nutmeg.

Nutrition Facts : Calories 80, Carbohydrate 13 g, Cholesterol 5 mg, Fat 1/2, Fiber 2 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 40 mg, Sugar 9 g, TransFat 0 g

CANDIED CARROTS



Candied Carrots image

My family's favorite vegetable. They are great for the holidays, too!

Provided by Denyse

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  • Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g

EASY GLAZED CARROTS RECIPE



Easy Glazed Carrots Recipe image

Glazed carrots are an easy simple elegant side dish to prepare for any occasion. These carrots are simmered in a mixture of orange juice, brown sugar, salt, and butter.

Provided by Savory Thoughts

Categories     Main Course     Side Dish

Time 20m

Number Of Ingredients 7

1 lb. carrots (about six carrots)
1/2 cup light brown sugar
¼ cup orange juice
¼ tsp. kosher salt
4 tbsp. butter
1 ½ cup water
1 tbsp. parsley (fresh)

Steps:

  • In a medium saucepan add the water and carrots and cook until fork through, about 10 minutes. Drain and set aside in a bowl.
  • In the same saucepan, melt the butter and brown sugar on medium heat. Then add the salt and orange juice, parsley and carrots. Cook for 5 minutes on medium-low heat. Transfer to a large bowl and serve warm as a side dish.

Nutrition Facts : ServingSize 6 People, Calories 164 kcal, Carbohydrate 24 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 155 mg, Fiber 2 g, Sugar 20 g, UnsaturatedFat 2 g

ROASTED CANDIED CARROTS



Roasted Candied Carrots image

Enjoy these tasty roasted carrots - perfect for side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1/4 cup honey
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1 bag (2 lb) fresh carrots, cut into 2 1/2-inch pieces

Steps:

  • Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
  • Spray hot pan with cooking spray. Place carrots in single layer in pan.
  • Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.

Nutrition Facts : ServingSize 1 Serving

GLAZED (OR CANDIED) CARROTS



Glazed (Or Candied) Carrots image

This is a great recipe from The Good Housekeeping All-American Cookbook. I used to hate eating carrots until I tried this recipe. Kids are guaranteed to love this recipe! It's quick and easy and made from foods that are around the house.

Provided by IAteMyGluestick

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

water
1 lb carrot, cut into 2 inch sticks (or even better, 1 lb baby carrots)
salt
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg

Steps:

  • In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
  • Bring to a boil.
  • Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
  • Return the carrots to the saucepan.
  • Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
  • Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
  • Transfer glazed carrots to a warmed bowl and serve.

GLAZED CARROTS



Glazed Carrots image

Brown sugar, butter and orange peel create a tasty glaze for cooked carrots.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 25m

Yield 6

Number Of Ingredients 5

1 1/2 lb carrots, peeled and cut into julienne strips, or 1 1/2 lb ready-to-eat baby-cut carrots
1/3 cup packed brown sugar
2 tablespoons butter
1/2 teaspoon salt
1/2 teaspoon grated orange peel

Steps:

  • In 2-quart saucepan, heat 1 inch water to boiling. Add carrots. Heat to boiling; reduce heat. Simmer uncovered 6 to 9 minutes or until crisp-tender; drain and set aside.
  • In 12-inch skillet, cook remaining ingredients over medium heat, stirring constantly, until bubbly.
  • Stir in carrots. Reduce heat to low. Cook about 5 minutes, stirring occasionally, until carrots are glazed and hot.

Nutrition Facts : Calories 130, Carbohydrate 23 g, Cholesterol 10 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 2 1/2 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 17 g, TransFat 0 g

GLAZED CARROTS



Glazed Carrots image

"THE SWEET TASTE of the glaze not only enhances these carrots, but it is very compatible with the rest of the meal. Another great thing about this vegetable dish is that it adds a nice colorful touch to the table. Whenever Mom fixed this dish I was never disappointed!"

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 4

9 to 12 medium carrots (about 1-1/2 pounds)
4 tablespoons butter, cubed
1 to 2 tablespoons lemon juice
2 tablespoons brown sugar

Steps:

  • Peel carrots and cut in half lengthwise. Boil in salted water until tender; drain well. Melt butter in a heavy skillet; add lemon juice and brown sugar and stir until mixture thickens. Add carrots; stir until well glazed and heated through.

Nutrition Facts :



 image

These candied carrots are easy to make (no curling individual carrot strips involved) and they make a fantastic topping/garnish for carrot muffins, cupcakes, cakes and more. Not only are they a fun and edible decoration, you can even eat them straight up!

Provided by Terri Gilson

Categories     Dessert     garnish

Time 2h25m

Number Of Ingredients 3

1/4 cup water
1/2 cup sugar
3/4 cup shredded carrots ( I used my julienne tool)

Steps:

  • Shred carrots with julienne/vegetable peeler.
  • In a small saucepan heat water and sugar till the sugar dissolves. Bring to the boil, add the carrots, and simmer for 10 minutes.
  • Turn off the heat and leave to stand for another 5 minutes.
  • Remove carrots with a slotted spoon, draining off as much liquid as possible and spread the carrots out on a parchment lined baking sheet.
  • Let them dry 24 hours in a cool, dry place OR bake in oven on low (200 degrees F) for 2 hours or until carrots are dried (as in photo) * I let them dry overnight, then put them in the oven for about 20 minutes to dry out completely.

Nutrition Facts : Calories 27 kcal, Carbohydrate 7 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, Sodium 4 mg, Fiber 1 g, Sugar 7 g, ServingSize 1 serving

CANDIED CARROTS



Candied Carrots image

Candied Carrots - tender and delicious candied carrots that takes only 10 mins on skillet. Easy candied carrots recipe that is great anytime of the year.

Provided by Rasa Malaysia

Categories     American Recipes

Time 15m

Number Of Ingredients 6

1 lb. (0.4 kg) baby carrots
3 tablespoons unsalted butter
3 tablespoons white sugar or brown sugar
1/4 teaspoon salt or to taste
3 dashes ground black pepper
1 teaspoon chopped parsley

Steps:

  • Bring a pot of water to boil and cook the baby carrots for 5 minutes. Drain and set aside.
  • While you're waiting for the carrots to cook, heat up a skillet with the butter on medium to low heat. When the butter melts, add the brown sugar, stir to combine well. Add the carrots into the skillet, season with salt and black pepper. Cook for a few minutes until they are nicely glazed, add the parsley and combine well. Dish out and serve immediately.

Nutrition Facts : Calories 202 calories, Carbohydrate 25 grams carbohydrates, Cholesterol 30 milligrams cholesterol, Fat 11 grams fat, Fiber 4 grams fiber, Protein 1 grams protein, SaturatedFat 7 grams saturated fat, ServingSize 3 people, Sodium 313 milligrams sodium, Sugar 19 grams sugar

CANDIED CARROTS



Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.

Provided by looneytunesfan

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 5

2 lbs carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 inches of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
  • In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 123.5, Fat 6, SaturatedFat 3.7, Cholesterol 15.2, Sodium 194.7, Carbohydrate 17.6, Fiber 3.2, Sugar 11.8, Protein 1.1

CANDIED CARROTS



Candied Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
  • In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
  • Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

CHOICE CANDIED CARROTS



Choice Candied Carrots image

These delicious and sweet vegetables are a delight with any meal. Kids, adults, anyone is sure to eat these!

Provided by Erin 7

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) bag baby carrots, peeled
1 teaspoon lemon juice
2 tablespoons butter
3 tablespoons brown sugar

Steps:

  • Cut carrots, first cross-sectioned, then in half. In a small saucepan, heat 1 inch of water to boiling over medium heat. Add carrots and heat to boiling. Cover and simmer until tender, about 15 minutes. Drain and return to saucepan.
  • Add butter, brown sugar, and lemon juice to carrots; cook over medium heat, stirring gently, until sugar has dissolved and carrots are glazed, about 5 minutes.

Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 133.4, Carbohydrate 19.5, Fiber 2, Sugar 15.4, Protein 0.8

CANDIED CARROTS & WALNUTS



Candied Carrots & Walnuts image

This is a good recipe. I have added ground cinnamon and ground cloves to this before. I especially like to add the ground cloves when I serve these with ham. Just 1/4 tsp. of either when you add it in. I bet allspice or nutmeg would be good in this too. You can use fresh carrots in this dish. Just adjust the cooking time accordingly.

Provided by Becky in Wisconsin

Categories     Vegetable

Time 5h5m

Yield 4-6 serving(s)

Number Of Ingredients 4

2 (16 ounce) packages frozen sliced carrots
3/4 cup pancake syrup
1/4 cup brown sugar, packed
1 cup walnuts, chopped

Steps:

  • Combine all ingredients in crockpot. Stir well. Cover and cook on HIGH for 5 hours.
  • NOTE: Cooking times do vary by crockpot used. Use your judgement if you think it is done sooner.
  • ENJOY!

Nutrition Facts : Calories 462.6, Fat 20.1, SaturatedFat 1.9, Sodium 208.4, Carbohydrate 71.5, Fiber 9.9, Sugar 44.3, Protein 6.2

CANDIED CARROTS



Candied Carrots image

When I was a girl, Mother made carrots taste more like candy than a vegetable with this recipe. She'd serve them, garnished with parsley, in a pretty bowl. They looked too good to eat - but that didn't stop us! -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups water
2 pounds carrots, sliced 1/2 inch thick
2 cinnamon sticks (3 inches)
1 teaspoon ground cumin
1 teaspoon ground ginger
6 tablespoons honey
4 teaspoons lemon juice

Steps:

  • Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

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