Sweet Candied Carrots Recipes

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SWEET GLAZED CARROTS RECIPE



Sweet Glazed Carrots Recipe image

Turn a plain glazed carrots recipe into a Sweet Glazed Carrots Recipe with a piquant dressing, brown sugar, Worcestershire sauce and fresh parsley.

Provided by My Food and Family

Categories     Herbs

Time 20m

Yield 8 servings, 1/2 cup each

Number Of Ingredients 5

8 carrots, peeled, diagonally sliced
1/2 cup KRAFT Classic CATALINA Dressing
2 Tbsp. brown sugar
2 Tbsp. LEA & PERRINS Worcestershire Sauce
2 Tbsp. chopped fresh parsley

Steps:

  • Cook carrots in boiling water in large saucepan 5 min. or until crisp-tender; drain. Return carrots to pan.
  • Add next 3 ingredients; mix lightly. Cook on low heat 5 min. or until carrots are evenly glazed, stirring frequently. Remove from heat.
  • Stir in parsley.

Nutrition Facts : Calories 80, Fat 2.5 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 mg, Sodium 210 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 0.6848 g

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.

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

GLAZED CARROTS



Glazed Carrots image

Simple dish with tender carrots with a buttery glaze and a mild sweetness.

Provided by Tricia McTamaney

Categories     Side Dish     Vegetables     Carrots     Glazed Carrot Recipes

Time 25m

Yield 8

Number Of Ingredients 5

2 pounds carrots, peeled and cut into sticks
¼ cup butter
¼ cup packed brown sugar
¼ teaspoon salt
⅛ teaspoon ground white pepper

Steps:

  • Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
  • Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

Nutrition Facts : Calories 123.6 calories, Carbohydrate 17.6 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.1 g, SaturatedFat 3.7 g, Sodium 193.8 mg, Sugar 12.1 g

SWEET BABY CARROTS



Sweet Baby Carrots image

Honey, butter, and brown sugar make these baby carrots irresistible! It may not be the most nutritious recipe, but the carrots turn out so yummy, you won't care!

Provided by Lisa Altmiller

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 4

1 (16 ounce) package baby carrots
½ cup butter
3 tablespoons honey
½ cup brown sugar

Steps:

  • Place the carrots into a large pot and cover with salted water. Bring to a boil over high heat until tender, about 15 minutes. Drain and allow to steam dry for a minute or two.
  • Return the pot to the stove; reduce the heat to medium-low. Melt the butter in the pot. Stir in the honey and brown sugar; add the carrots and stir until evenly coated; cook another 5 minutes

Nutrition Facts : Calories 401.7 calories, Carbohydrate 50.7 g, Cholesterol 61 mg, Fat 23.3 g, Fiber 3.2 g, Protein 1.4 g, SaturatedFat 14.6 g, Sodium 249.1 mg, Sugar 44.9 g

SWEET GLAZED CARROTS



Sweet glazed carrots image

These beautifully glazed carrots make the perfect side to any roast dinner.

Provided by Jamie Oliver

Categories     One-pan recipes     Vegetables     Christmas     Dinner Party     Sunday lunch     Thanksgiving

Time 35m

Yield 8 as a side

Number Of Ingredients 7

1 kg small carrots, heirloom if you can get them
50 g unsalted butter
1 tablespoon dripping or goose fat, (optional)
6 cloves of garlic
½ a bunch of fresh thyme
2 clementines
2 tablespoons runny honey or soft brown sugar

Steps:

  • Trim most of the leafy green stalks off the carrots, then peel them.
  • Melt the butter and dripping or goose fat (if using) in a large frying pan over a medium heat. Crush the unpeeled garlic with the flat side of your knife, then add to the pan turning after 1 minute.
  • Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water.
  • Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots. Cover, reduce the heat to medium-low and cook for 15 to 20 minutes, or until tender.
  • Remove the lid, then cook for a further 5 minutes, or until the glaze has reduced, and the carrots are sticky and caramelised, turning often. Serve straightaway, or reheat when needed.

Nutrition Facts : Calories 115 calories, Fat 5.9 g fat, SaturatedFat 3.2 g saturated fat, Protein 1.2 g protein, Carbohydrate 15.6 g carbohydrate, Sugar 13.9 g sugar, Sodium 0.4 g salt, Fiber 5.2 g fibre

BROWN SUGAR-GLAZED CARROTS



Brown Sugar-Glazed Carrots image

Not only do they add a bright burst of color to any plate, but carrots are often the first vegetable that most little ones will consider eating. Their natural sweetness is given some amplification by making these caramelized carrots with a brown sugar, orange peel and butter glaze. Even big kids will be asking for seconds of these delicious glazed carrots.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 30m

Yield 8

Number Of Ingredients 6

2 pounds carrots, cut into 1/4-inch slices (12 to 14 medium)
1/2 teaspoon salt, if desired
2/3 cup packed brown sugar
1/4 cup butter
1 teaspoon orange zest
1/2 teaspoon salt

Steps:

  • Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
  • While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
  • Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

Nutrition Facts : Calories 160, Carbohydrate 28 g, Cholesterol 15 mg, Fat 1, Fiber 3 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 380 mg

JAPANESE STYLE SWEET CARROTS



Japanese Style Sweet Carrots image

Make and share this Japanese Style Sweet Carrots recipe from Food.com.

Provided by Stacey Stallings

Categories     Vegetable

Time 17m

Yield 3 serving(s)

Number Of Ingredients 4

1 can sliced baby carrots
2 tablespoons sugar
1 tablespoon butter
salt

Steps:

  • Cut up carrot and boil in water until it's almost soft.
  • Discard most of the water (like, leaving only a table spoonful or two) and add a little sugar and butter. Continue boiling until the carrot is soft.
  • They are just regular carrots, and you don't have to use a lot of sugar. Carrots are naturally sweet when boiled; a little butter makes the sweetness more noticeable.Serve hot with rice.

Nutrition Facts : Calories 66.5, Fat 3.8, SaturatedFat 2.4, Cholesterol 10.2, Sodium 33.9, Carbohydrate 8.4, Sugar 8.4

HIBACHI SWEET CARROTS



Hibachi Sweet Carrots image

Super easy sweet carrots that go perfectly as a side dish to your favorite homemade hibachi dinner!

Provided by Lindsay

Time 15m

Number Of Ingredients 4

1/2 pounds carrots, cut into bite-sized pieces
2 tablespoons sugar
1 teaspoon kosher salt
1 tablespoon butter

Steps:

  • Place the carrots in a small pot with 1 cup of water (approximately), enough water to cover the carrots by about half. Add the sugar and salt to the water.
  • Bring the carrots to a boil and let boil uncovered for 5-7 minutes, testing after 5 minutes, until tender.
  • Drain any remaining water and return the carrots to the hot pot. Add the butter and swirl to coat and melt.
  • Serve as a small side dish to your favorite dinner. enjoy!

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

CANNING SWEET CARROTS RECIPE - (4.2/5)



Canning Sweet Carrots Recipe - (4.2/5) image

Provided by AuntieLo

Number Of Ingredients 16

Gather your canning supplies
pressure canner
canning jars
canning seals and rings
jar lifter and canning funnel
large pot or blancher
bowls
large spoons
sharp knife
towels and dish cloths
Ingredients
Carrots
Canning Salt - optional
Sweet Carrots**
brown sugar
orange juice

Steps:

  • Wash carrots remove tops. Peel carrots. Cut carrots to desired size. Carrots can be cut into lengths with small carrots left whole, or they may be cut cross ways. My suggestion is to not cut them too small. Carrots are cooked well in the pressure canner and they will get mushy if they are too small. Using a crinkle cutter makes your jars look very professional. Just for fun. ***** Do I really need to peel? All official directions I find say to peel carrots. None of them mention just scrubbing without peeling. (official meaning from state extension services) I can not find a safety reason listed. I believe that it is because carrots are a root crop. The bacteria that can cause botulism can be found in the soil so it may be a higher risk. You'll need to make your own decision as to peeling or not. I used to just scrub my carrots real good.... but I made the decision to start peeling my carrots. Love that peace of mind. :) ***** Canning Carrots: Hot pack or Raw pack?? Carrots can be raw packed or hot packed. I prefer canning carrots raw. I simply pack raw carrots tightly into hot jars leaving 1 inch head space. For a hot pack simmer carrots gently for 5 minutes then pack hot into hot jars leaving 1 inch head space. Add salt if desired. 1/2 tsp per pint, and 1 tsp per quart. Add boiling water to jars covering carrots and leaving 1 inch head space. Use a small plastic utensil or a bubble tool to release any air bubbles that might be trapped in your jars. Just run the tool down each jar moving things around gently so air will release. Optional sweet syrup. I used to can just plain carrots, but since I've tried this sweet variety... this is what I do most of the time now. Instead of plain boiling water add this syrup to your jars. 2 cups brown sugar 2 cups water 1 cup orange juice Heat ingredients until heated through and melted. Pour over your carrots to one inch headspace. Careful it is hot! Oh goodness is it good. Processing instructions are the same. Simply substitute this for the plain water. (and you can choose to add salt or not.) Wipe the rims clean with a paper towel or lint free cloth and place your lids. Which just means center the metal flat lid and screw your band down finger tight. For more details follow pressure canning instructions. Processing instructions pints - process for 25 minutes quarts - process for 30 minutes Be sure to adjust processing according to your altitude. For more information see this altitude adjustments page. Adjustments for Pressure Canner Altitude in Feet Dial Gauge Canner Weighted Gauge Canner 0-1000 11 10 1001-2000 11 15 2001-4000 12 15 4001-6000 13 15 6001-8000 14 15 8000-10,000 15 15

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