Who needs a bowl of candies when you have these beauties at the table! For the prettiest dish, check out your local farmers’ market for a first-rate selection of baby carrots in a variety of colors: creamy white, bright orange, deep purple, sunshine yellow. If baby carrots aren’t available, try this same method with any root vegetable that looks good at the market.–Susie Cover
LC Sweet Talk Note
Sometimes carrots just aren’t as naturally sweet as we’d like them to be. This kid-tested, adult-approved tactic from mom Susie Cover handily tends to that disappointing little gaffe on the part of Mother Nature.
Candied Carrots Recipe
- Quick Glance
- 5 M
- 15 M
- Serves 4 to 6
- 1 pound slender or baby (not baby-cut) carrots, preferably in a variety of colors
- 1 tablespoon mild olive oil
- 1 tablespoon honey
- 1/2 teaspoon salt
- 1. Peel the carrots, trim the leafy tops, and leave the carrots whole.
- 2. In a large skillet, preferably nonstick, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, for 5 minutes. The carrots should be somewhat softened but not yet tender throughout. Drizzle with the honey, toss to coat evenly, and continue to cook until just tender, 2 minutes or more, depending on the size.
- 3. Season the carrots with the salt, transfer to a platter, and watch them disappear.
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Candied Carrots Recipe © 2011 Susie Cover. Photo © 2011 Con Poulos. All rights reserved.
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