|Candied Carrot Stix|
Wonderful and sweet just by themselves but these carrots make the perfect accompaniment to succulent pork roast for a tasty fall meal.
Carrots are glazed in a brown sugar sauce with a whisper of cinnamon.
- 2 lbs carrots, peeled and cut into sticks
- 1 cup dark brown sugar
- ½ tsp ground cinnamon
- ¼ cup (4 tbs unsalted butter)
- water for boiling
- pinch of salt
- Place carrots in large pot, cover with water & add a pinch of salt. Bring to boil, reduce heat, cover and simmer until carrots are crisp-tender. Drain in colander; set aside.
- In a large saucepan, melt butter over low heat. Add dark brown sugar and cinnamon. Stir well and simmer until sugar is dissolved. Add carrots and stir gently until carrots are well coated with sauce. Serves 6