Candied Carrots

Scrub or peel carrots and slice into 2-inch slices. Set aside.

Combine water and salt in a high-walled skillet. There should be about 1" of water in the skillet so add more water if needed. Bring water to a boil over high heat. When water is boiling, add carrots and cover with a lid. Reduce heat to medium and allow carrots to steam for 5-7 minutes or until just crisp tender. Do not over cook.

Drain off carrots and set aside. In the same skillet, over medium heat combine brown sugar and butter. Stir constantly until the mixture becomes melted and smooth. Cook for another 1-2 minutes until mixture is bubbly and thickens a little.

Add carrots back into the skillet with the brown sugar mixture and gently stir until carrots become coated in the mixture. Serve immediately.

Equipment Needed

Spice Level: