Candied Carrots
from thepioneerwoman.com
6 - 8
Ingredients
- 1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias
- 1 1/4 tsp. kosher salt
- 1/4 c. packed light brown sugar
- 3 tbsp. salted butter
- 2 tbsp. apple cider vinegar
- Black pepper, to taste
- 1/4 c. fresh parsley leaves, chopped
Directions
- 1
Scatter the carrots in a large skillet and add 1 teaspoon salt and 1 cup water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
- 2
Add the brown sugar, butter, vinegar, remaining 1/4 teaspoon salt and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.