Candied Carrots
These candied carrots are lightly seared in olive oil then tossed in honey, turning out sweet veggies that taste almost like candy...even to picky eaters of all ages.
Ingredients
- 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
Instructions
- Peel the carrots, trim the leafy tops, and leave the carrots whole.
- 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.
- Season the carrots with the salt, transfer to a platter, and watch them disappear.
Notes
- Storage and reheating--Store leftover carrots in a sealed container in the refrigerator for up to 4 days. Reheat gently in a skillet over medium-low heat.
- Carrot tops--Save your carrot tops for making carrot top pesto.
- Dietary--This candied carrots recipe is suitable for gluten-free and dairy-free diets.
Nutrition
Serving: 1portion | Calories: 93kcal | Carbohydrates: 15g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 369mg | Fiber: 3g | Sugar: 10g