Glazed Candied Carrots

Carrots as sweet as CANDY. Your kids might even eat them!

This easy and delicious side dish was passed down from my Grammy, to my Mom, to me. I remember my mom using baby carrots most of the time which is a great shortcut if you don’t feel like washing and peeling.

You can’t really go wrong with adding butter and sugar to just about anything, and carrots make no exception. This is a warm and satisfying side dish that is super simple to make. And as humble as this recipe seems - there is a fancy origin story of the ‘vichy carrots’ where in Vichy, France the cooks would use miracle vichy water to boil them in. If you believe in the healing powers, get yourself some vichy water and see if the fountain of youth works for you!

INGREDIENTS

• 1 lb carrots washed, peeled, and sliced into 1/2 inch pieces

• 3 tablespoons butter

• 4 tablespoons brown sugar

• 1/4 teaspoon salt

• 1/8 teaspoon pepper

• 1 tablespoon chopped parsley

Place the chopped carrots in a large pan. Add enough water to completely submerge the carrots. Bring the pot to a simmer and cook the carrots for 8-10 minutes or until tender with a fork.

Drain the water from the pan and return the pan to the stove over medium heat (make sure to get as much water out as possible or the glaze will be runny).

Add the brown sugar, butter, salt and pepper and cook for another 2-3 minutes or until butter and sugar have melted and carrots are coated in the glaze.

Sprinkle with parsley and serve!