These candied carrots are lightly seared in olive oil then tossed in honey, turning out sweet veggies that taste almost like candy to picky eaters. Kids will love them, and so will you.
Sometimes carrots just aren’t quite as naturally sweet as we’d like them to be. This kid-tested, adult-approved tactic from a mom-turned-recipe-developer handily tends to that disappointing little gaffe on the part of Mother Nature by adding a touch of honey, making them taste almost like candy to picky eaters of all ages. Originally published February 27, 2012.–Renee Schettler Rossi
- 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.