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15-Minute Brown Sugar Candied Carrots
Sweet, tender carrots coated in a rich, buttery brown sugar glaze make a classic side dish that always hits the spot. The secret here is a splash of fresh lemon juice and zest, which cuts right through the richness with a bright citrus note. You'll find they pair beautifully with roasted meats or holiday mains, bringing a lovely balance to your plate. Even the pickiest eaters at the table won't be able to resist that glossy, sticky finish.
Equipment
- Skillet
Ingredients
- 1 bag (16 ounces) carrots, peeled
- 1 lemon
- 2 tablespoons butter or margarine
- 3 tablespoons brown sugar
Instructions
- 1Grate half a teaspoon of zest from the lemon and squeeze out one teaspoon of fresh juice.
- 2Place the peeled carrots in a pan over medium heat along with the butter, brown sugar, and lemon juice. Stir the mixture gently for about five minutes until the sugar completely dissolves and coats the carrots in a glossy glaze. Keeping the heat moderate prevents the sugar from burning before it forms a syrup.
- 3Remove the pan from the heat and stir in the grated lemon zest. Adding the zest off the heat preserves its bright, fresh flavor.
Notes
- Prep: You can peel and slice the carrots up to a day in advance and store them in the fridge.
- Variation: Add a pinch of cinnamon or nutmeg to the glaze for a warmer flavor profile.
- Reheat: Warm leftovers gently on the stove over low heat, adding a tiny splash of water if the glaze gets too thick.