These candied carrots are such an easy side dish that it almost feels silly to post it, but here’s why I am. Food brings about such nostalgic feelings and this is one of those dishes for me personally that does.
Every year at the Thanksgiving, Christmas, and Easter dinner tables, this was always there. After college, the visits back home became fewer and fewer for whatever reason and this simple little dish became something I missed and appreciated more.
When I started my own traditions of holidays dinners, there was no thinking about whether or not this little dish would be there. It was a no-brainer. Upon her passing in 2013 and going through her things, my mom saw her recipe card for these and thought of me. Just thinking of the smell makes me miss her even more, but I am so thankful that this recipe belongs to me now and I can continue passing it down to my boys.
- 1/2 cup water
- 1 1/2 cups
- 3 tablespoons butter or margarine
- 2 tablespoons honey
- 2 tablespoons brown sugar
- 2 small bags of baby carrots or 1 bag of full size carrots (julienne them)
In Medium saucepan, bring water to a boil. Add Carrots. Cover and book over medium heat for 8-12 minutes or until carrots are tender. Once tender;drain.
In Large skillet, melt butter and stir in brown sugar and honey. Keep stirring for about 30-60 seconds and then add carrots. Cook over low heat stirring constantly until carrots are well glazed.
Prep/cook time: 15-20 minutes Makes aprox. 4 servings
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