Candy Coated Carrots Recipes

SWEET CANDIED CARROTS

Steps:

• Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

CANDIED CARROTS

Steps:

• Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
• Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

GLAZED CARROTS

Steps:

• Place carrots into a large saucepan, pour in enough water to reach depth of 1 inch, and bring to a boil. Reduce heat to low, cover, and simmer carrots until tender, 8 to 10 minutes. Drain and transfer to a bowl.
• Melt butter in the same saucepan; stir brown sugar, salt, and white pepper into butter until brown sugar and salt have dissolved. Transfer carrots into brown sugar sauce; cook and stir until carrots are glazed with sauce, about 5 more minutes.

CANDY-COATED CARROTS

Steps:

• In a large saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, pepper sauce and salt. Return carrots to pan and heat through.

HONEY-ROASTED RAINBOW CARROTS

Steps:

• Preheat the oven to 375 degrees F.
• Stir the honey, olive oil, cayenne and 1/4 teaspoon salt in a large bowl. Add the carrots and toss to coat. Spread the carrots on a foil-lined rimmed baking sheet and roast until tender and golden brown in spots, 20 to 25 minutes.
• Transfer the carrots to a serving plate and sprinkle with the lemon zest and a little more salt.

CANDY-COATED STRAWBERRY CARROTS

Steps:

• Line a baking sheet with parchment paper. Place the candy melts in a small deep microwave-safe bowl or glass measuring cup and microwave in 30-second intervals, stirring, until smooth, about 2 minutes. Stir in the coconut oil until smooth.
• Dip the strawberries in the melted candy and swirl until fully coated. Transfer to the prepared baking sheet. When all the strawberries are coated, drizzle some of the remaining melted candy back and forth across the strawberries with a spoon to make horizontal lines. Set aside in a cool place until the candy sets, about 1 hour.
• Peel the candy-coated strawberries off the paper and trim any uneven edges. Serve on a bed of chocolate sprinkles.

CANDY COATED CARROTS

Steps:

• Cook carrots to crisp tender, drain.
• Set carrots aside and keep warm.
• In same pan cook butter and sugar until bubbly.
• Stir in lemon juice, hot sauce and salt.
• Return carrots and heat through.

CHARRED CARROTS WITH ORANGE AND BALSAMIC

Steps:

• Position an oven rack 4 inches away from the broiler and heat the broiler.
• Cut the carrots crosswise into 4-inch lengths. Cut the larger pieces lengthwise in half or quarters so the sticks are roughly 1/2-inch wide.
• Place the carrots on a sheet pan and drizzle them with the olive oil. Sprinkle with the thyme, 1 1/2 teaspoons kosher salt and 1/2 teaspoon pepper. Toss with your hands until coated, then spread the carrots out in an even layer.
• Broil the carrots for about 10 minutes, tossing every few minutes, until they are tender and randomly charred. Top the carrots with the orange zest, orange juice and vinegar, sprinkle with some fleur de sel and toss to coat. Taste for seasonings, then serve warm or at room temperature.

CANDIED CARROTS

Steps:

• Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.