Candied Carrots

These candied carrots are delicious enough to turn anyone into a carrot lover. They could almost pass for dessert! They're cooked until tender and then tossed in a simple glaze that helps bring out their natural sweetness. And they're ready in 20 minutes, so they're a perfect addition to a holiday lunch or a quick weeknight meal. Try pairing them with this glazed Easter ham, or a serve them as a side dish with grilled chicken or pork chops. Here are more carrot recipes to add to your list of spring dinner ideas!

Can you cut the carrots ahead of time?

You sure can! Cut and peel the carrots up to 3 days before you plan to make candied carrots, then store them in an airtight container or zip-top bag in the fridge. They'll stay fresh until you need them.

What gives candied carrots their sweetness?

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

How long do candied carrots last in the fridge?

These glazed carrots will last for up to three days in the fridge. Once they've cooled, place 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 they're just heated through. You can also reheat small portions in the microwave.

How to Make Candied Carrots

INGREDIENTS

• Carrots: Look for medium-size carrots for this recipe. Use a peeler to remove the skins and cut them into 1/4-inch-thick rounds before you get started. I like to slice them on an angle because it looks elegant, but you can cut them into regular coins if you like.
• Brown sugar: They're called candied carrots for a reason. Brown sugar is key to the sweet, caramel-like glaze that coats the carrots.
  
• Butter: Butter helps bind the glaze and make it smooth and rich.
  
• Apple cider vinegar: This brightens up the whole dish and balances the sweetness of the brown sugar. You can substitute red wine vinegar, rice vinegar, distilled white vinegar, or even lemon juice for a different acidic note.
  
• Parsley: For a little freshness and a pop of color, top the finished dish with a sprinkle of parsley. Or choose another herb: chives or thyme would taste great, too!
  

STEP-BY-STEP INSTRUCTIONS

Start by simmering the carrots in salted water until they're just barely tender. You can test a carrot's doneness by piercing it with a fork or the tip of a paring knife to determine if it's tender through the center. There's no need to drain the carrots after this step; the cooking liquid becomes part of the glaze.

Next, add the butter, brown sugar, and vinegar to the skillet. Season with salt and pepper along the way.

Crank up the heat and let the sauce bubble away until it reduces into a glaze. Be sure to stir often to fully coat the carrots and avoid burning. Once the glaze is thick and glossy, the carrots are ready.

Transfer the carrots to a pretty serving bowl and sprinkle with fresh chopped parsley.

A full list of ingredients and directions can be found in the recipe below.