Pioneer Woman Candied Carrots

Pioneer Woman candied carrots turn tender carrots, brown sugar and butter into a glossy, sweet-tangy side dish ready in 20 minutes. Save this easy Easter side dish for Thanksgiving, Sunday dinner or holiday potluck, because it's all made in one skillet and needs no oven.

Boil the sauce hard until it thickens into a glaze, and keep tossing the carrots so every slice gets coated. Skip that and you're left with watery, thin syrup pooling at the bottom of the bowl.

The carrots simmer in lightly salted water first, then that same liquid becomes the base of the glaze, so nothing gets drained away. A splash of apple cider vinegar keeps the brown sugar from tasting heavy, which is why these stay on the side dish end of the sweet spectrum.

Pioneer Woman Candied Carrots

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Course: Side DishCuisine: AmericanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

135

kcal

Bias-cut carrots turn tender in salted water, then reduce with brown sugar, butter and vinegar until the sauce clings like a shiny glaze. Fresh parsley on top adds a bright, grassy finish.

Ingredients

• 1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias
  

• 1 1/4 tsp. kosher salt, divided, plus more to taste
  

• 1/4 c. packed light brown sugar
  

• 3 tbsp. salted butter
  

• 2 tbsp. apple cider vinegar
  

• Black pepper, to taste
  

• 1/4 c. fresh parsley leaves, chopped
  

Directions

• Simmer the carrots: Scatter 1 1/2 pounds of carrots, cut into 1/4-inch rounds on the bias, in a large skillet with 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook for about 5 minutes, until the carrots are just tender.
• Add the glaze: Add 1/4 cup packed light brown sugar, 3 tablespoons salted butter and 2 tablespoons apple cider vinegar. Then stir in the remaining 1/4 teaspoon of salt and a few grinds of black pepper, without draining the skillet first, since the carrot water helps make the sauce.
• Reduce to a glaze: Turn the heat up and boil for 4 to 5 minutes, tossing the carrots now and then. The sauce is ready once it thickens into a glossy glaze that coats each slice.
• Season and serve: Sprinkle 1/4 cup of chopped fresh parsley leaves over the carrots, then taste and add more salt and pepper if they need it. Spoon them into a serving bowl while they're still warm.

Tools for this recipe

• Lodge 10.25-inch cast iron skillet, Victorinox Fibrox 8-inch chef's knife, OXO silicone spatula set, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use baby carrots for candied carrots?

Yes, but slice them in half lengthwise so they cook as evenly as the rounds do. Baby carrots can taste a little milder, so a pinch more salt at the end helps.

Can I swap the apple cider vinegar?

White wine vinegar or a squeeze of lemon juice works in a pinch, since you just need something acidic to cut the sweetness. Start with a smaller amount and taste, because they're a little sharper than cider vinegar.

Can I make candied carrots in a slow cooker?

I wouldn't, because the glaze needs fast, open boiling to reduce and turn shiny. A slow cooker traps steam, so you'd end up with soft carrots in a thin sauce.

How do I keep the glaze from burning?

Stay close to the stove during the last few minutes and keep the carrots moving in the pan. If the sauce starts to darken too fast, pull the skillet off the heat for a moment and keep tossing.

What's the most common mistake with candied carrots?

Overcooking the carrots in the first step is the big one, since they keep softening while the glaze reduces. Pull them off the heat for the water stage once a fork slides in with just a little resistance, so they stay tender but not mushy.