Candied Carrot Coins
A simple brown sugar and butter glaze complements the natural sweetness of carrots, creating a sweet and savory side dish that kids will love! Carrots are generally found in stores year round, but try looking for locally grown carrots in late summer and fall. Recipe adapted from bhg.com.
- 1 pound carrots
- 1 tablespoon butter
- 2 tablespoons brown sugar
- 1 teaspoon water
Scrub carrots well under running water, then slice into 1/4-inch thick rounds.
Steam carrots in a steamer basket in a medium saucepan with 1-2 inches of water. Bring water to a boil, cover and steam for 5-7 minutes or until carrots are crisp-tender.
In a medium frying pan, melt the butter, stir in the brown sugar and water and cook for 1 minute on medium heat, stirring frequently.
Add steamed carrots to the brown sugar mixture and toss to coat.
Cook on low for 3-4 minutes or until the carrots are thoroughly glazed.
Smart Shopping Tips
Cooking & Serving Tips:
- Buying whole carrots by the pound is generally much cheaper than pre-cut and packaged “baby” carrots. Look for carrots that are brightly colored and firm. Avoid carrots that are limp and rubbery or that have lots of deep cracks.
- To maximize the shelf life of carrots, store them in a plastic bag wrapped in a moist paper towel in the coolest part of the refrigerator. If green tops are still attached, remove before storing.
- Try adding spices such as cinnamon, nutmeg, cumin or ginger for some added flavor.
- Steaming carrots in a little bit of water helps the vegetables retain more of their nutrients.
- A metal colander can be used in place of a steamer basket. Place carrots in colander, then place colander in a large pot with an inch of water.
- For maximum nutrition, don’t peel carrots. Wash them thoroughly.