- baby carrots 1 lb. (453g) (I used Chantenay carrots, for their small size and naturally sweet taste)
- Unsalted butter 3 tablespoons
- Brown sugar 3 tablespoons
- salt or to taste Scant 1/4 teaspoon
- Ground black pepper 3 dashes
- Chopped Parsley 1 teaspoon
If you’re looking for an easy-to-make but tasty side dish for your Easter feast (or at any time of the year), then look no further than these candied carrots.
Baby carrots are made tender through boiling, so no having to wait around for them to roast in the oven. They are then covered in a brown sugar and butter glaze, and sprinkled with fresh parsley. Divine!
Prepare the baby carrots by washing in cold water, and remove the part where the stalk meets the carrot.
Bring a large pot of water to the boil, and cook the baby carrots for around 5 minutes. Drain and set aside.
While you're waiting for the carrots to cook, heat up a skillet on medium to low heat, and add the butter.
When the butter melts, add the brown sugar, and stir to mix well. Add the cooked carrots to the skillet, and season with salt and black pepper.
Cook gently for a few minutes until they are nicely glazed, then add the parsley and combine well.
Dish out and serve immediately.
If use you use salted butter, then skip adding the extra salt to the skillet.