Tuesday, July 12, 2011

Candied Carrots

I love to make these carrots! They are impossible to mess up and turn out great every time. These carrots are perfect to accompany almost any dinner entree. If you are in charge of bringing a side dish or vegetable to a party, this would be a great dish to bring.

As you can see, my photo needs help! I will post a new photo when I make these carrots again.
3 lbs. petite baby carrots (these should already be cleaned and ready to use in the package)
1 stick butter
1/2 cup sugar
1/2 cup LIGHT brown sugar
1/2 tsp. cinnamon
5 Tbsp water (you may not need this ingredient)

Preheat oven to 325 degrees. 
Spray 9 x 13 casserole dish with nonstick spray.
Spread carrots into casserole dish.
Mix the rest of the ingredients in a pan and heat until butter and sugar is melted into a sauce, stirring often.  You only need to heat sauce until thoroughly blended.  Pour sauce onto carrots.  Cover with foil.  Bake at 325 degrees for 1-1.5 hrs.  Check with a fork…. carrots may be soft and done after 1 hr.
Makes ~20 servings.  Delicious!!
·      If you are traveling to someone’s house with this dish…..look out, it can slosh all over your car.  Put newspaper on the floorboard, then the casserole dish.
·      For serving 2 people:  1 lb petite baby fresh carrots, 1 ½ Tbsp butter, 2 Tbsp. white sugar, 2 Tbsp. light brown sugar, 1/8 tsp. cinnamon, &  2 tsp. water.  Mix up (melt) your sauce in a small saucepan, then pour over carrots.  Bake covered in an 8x8 square pan at 325 for 1 hour.  After an hour, check carrots with a fork to see if they are soft.
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