Candied Carrots
Also called Copper Pennies by some, this is an old family holiday recipe that just feels like a celebration. Every once in a while we all have a craving for something sweet with dinner – this dish will definitely fill that craving. It’s easy to make, but it will take all of the recommended time to finish properly.
Candied Carrots
Ingredients
- 16 ounces carrots sliced
- 2 tablespoons butter
- 1/3 cup brown sugar packed
- 1 cup water
- dash salt
- 1 tsp ginger
- 1 tsp orange peel
- pepper to taste
Instructions
- In a medium saucepan, combine the sliced carrots with the remaining ingredients. Stir to blend ingredients.
- Bring to a boil over high heat.
- Reduce the heat to medium and continue cooking with a light boil (uncovered) for about 30 minutes, or until carrots are tender and the water has evaporated and the sauce is thickened.
Notes
The added water is needed to properly cook the carrots without them sticking to the pan, so the extended boil time is to evaporate that water leaving just the butter and brown sugar glaze on the carrots.