Brown Sugar Cinnamon Candied Carrots

Who knew that a humble vegetable could transform into a dish so delightful that even the pickiest eaters would ask for seconds? Well, these brown sugar cinnamon candied carrots do just that!

Course Side Dish

Cuisine American

Keyword Brown Sugar Cinnamon Candied Carrots

Prep Time 10

Cook Time 35

Total Time 45

Servings servings

Calories 214kcal

Author Dana DeVolk

Ingredients

2 pounds baby carrots
1 teaspoon salt
⅓ cup salted butter
½ cup dark brown sugar packed
½ teaspoon cinnamon
1 tablespoon parsley minced, optional

Instructions

In a medium pot, add the baby carrots and fill with cold water until they are just covered. Stir in the salt.
2 pounds baby carrots, 1 teaspoon salt
Cover and bring to a boil over high heat, then reduce the heat to medium.
Simmer for 15 minutes until the carrots are al dente, stirring occasionally. Drain the carrots and set aside.
In the same pan, melt butter, then whisk in the brown sugar and cinnamon.
⅓ cup salted butter, ½ cup dark brown sugar, ½ teaspoon cinnamon
Return the carrots to the pan and increase the heat to high. Stirring frequently, continue cooking until the brown sugar mix reduces to a thick and sticky glaze and the carrots are fork-tender, about 10 minutes.
Top with minced parsley if using and serve.
1 tablespoon parsley

Notes

Low and Slow: Cook your carrots on medium-low heat to avoid burning the sugar.
Stir Gently: While candied, carrots are delicate. Stir gently to keep them intact.
Serve Warm: For the best flavor, serve these carrots warm.
Adjust Sweetness: Depending on your taste, adjust the amount of sugar to make the carrots more or less sweet.

Nutrition