Candied Carrots Are a 20-Minute Side for Easter Lunch


There's plenty to love about fresh spring and this recipe for candied carrots will only make you love them more. "The name is appropriate," says Ree Drummond. "I could eat these like candy!" Sweet yet savory, a tiny hint tangy and downright delicious, they'll become a family favorite in no time. Just what do candied carrots pair well with? Most any meal! For a festive , serve them alongside a big ol' , , and . Just don't forget the ! They're an equally delicious companion to or in all kinds of fresh-tasting . This quick-fix side dish is even easy enough to make on weeknights! 

Should I peel my carrots for this recipe?


Peeling the carrots is totally optional. The outer layer of a carrot is completely edible, but it can sometimes trap a small amount of dirt. The good news is, that dirt is easy to remove—with or without peeling. If you prefer to skip the peeler, a good scrub with an abrasive sponge or stiff-bristled brush will clean the carrots right up.

Can you cut the carrots ahead of time?

You sure can! To make this dish come together even quicker, cut (and peel, if you like) the carrots up to 3 days before you plan to make candied carrots. Just store the carrots in an airtight container or zip-top bag in the fridge, and they'll stay fresh.


How do I keep the carrots from getting mushy?

It's easy: don't overcook them! Simmer the carrots in the salted water until they are just barely tender. You can test a carrot's doneness by piercing it with a fork or tip of a paring knife to determine if it's tender through the center. Remember the carrots will cook again in the glaze and become even softer, so be sure not to overcook them in Step 1.

What gives candied carrots their sweetness?

These carrots get their tasty "candy" coating from brown sugar, but don't worry; they're not overly sweet. A splash of apple cider vinegar reigns in the sweetness delivering a perfect balance of sweet and savory flavor.



How long do candied carrots last in the fridge?

These glazed carrots will stay good for up to three days. Once they've cooled, store them in an airtight container, and pop 'em in the fridge. To reheat, add the carrots to a skillet and warm over medium-low heat until just heated through. You can also reheat small portions in the microwave.

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

Step  1 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. Step  2 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.


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