Candied Carrots
Ingredients
The Carrots
-
2
pounds
carrots, peeled and sliced into ½-1 inch pieces
The Glaze
-
½
cup
unsalted butter
-
½
cup
brown sugar or sweetener
-
½
cup
white sugar or sweetener
-
1
teaspoon
ground cinnamon
-
½
teaspoon
ground nutmeg
-
¼
teaspoon
ground cloves
-
½
teaspoon
salt
-
2
teaspoons
vanilla extract
-
¼
cup
water
The Thickener
-
1
tablespoon
all-purpose flour
-
1
tablespoon
water
Instructions
- Heat a pan or pot on medium-high heat and add the butter.
- When melted, add the white sugar, brown sugar, cinnamon, nutmeg, cloves, and salt. Stir until the sugar melts.
- Add the vanilla extract and stir.
- Pour in the water and stir until the glaze caramelizes.
- Add in the diced carrots and stir until fully coated in the glaze.
- Reduce the heat to low, cover the pot, and simmer the carrots for 8-12 minutes until tender.
- In a separate bowl, combine the flour and water to create a slurry.
- Add some of the glaze to the slurry to combine, then pour it into the pot and stir to thicken the glaze.
- Cool the dish before serving.
Nutrition Facts (estimated)
Servings
5
Calories
248
Total fat
18g
Total carbohydrates
15g
Total protein
2g
Sodium
0mg
Cholesterol
0mg
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