We have all had or heard of candied apples and candied pecans but just wait till you try this easy candied carrots recipe. Eating carrots will never be the same — and if your kids have never been a fan of carrots, this recipe may change their minds.
Serve this recipe in the Fall season around Thanksgiving with Homemade Turkey Consomme and Thanksgiving Arancini Balls.
candied carrots cooking information
- Yield: Side Portions for 12
- Prep Time: 15 minutes
- Cooking Time: 5 minutes
candied carrots all ingredients
- 1 stick of unsalted butter
- 5 sprigs fresh thyme
- 1 lb fresh carrots
- ¼ cup sugar
candied carrots recipe instruction
1. Prepare your carrots. For this recipe you need the large carrots, preferably with the stems still attached. If the stems are still attached trim them but leave about an inch of the stems on the carrots. Clean the carrots, peel, and then slice in half lengthwise.
2. In a large sauté pan add your stick of butter and fresh thyme. Turn to medium high heat.
3. Once the butter is melted and the thyme has perfumed the kitchen add your carrots, sugar, and salt and pepper to taste.
4. Sauté the carrots until just beginning to become tender. Approximately 5 minutes.
5. After your carrots become tender, plate, serve, and enjoy!
candied carrots cooking tips
- By adding the fresh thyme and butter to a cold pan and bringing it up to heat together you are infusing the butter with the flavor of thyme. If you add your thyme once the butter is hot you’ll just fry your herbs and not add as much flavor.
- This recipe is great for any root vegetables and is great because it becomes a quick sauce. Minimal work!
- If you aren’t interested in spending time on prepping the carrots you can always buy the baby carrots and just split them in half lengthwise.
- Make sure to not overcook your carrots. Mushy carrots do not make good eats.
- I always add the thyme while still attached to the stem. It is less work to remove the whole sprigs at the end then removing each leaf and adding to the pan.