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| 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.
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.
Servings: 6
Calories: 270kcal
Ingredients
- 2 lbs carrots peeled and cut into sticks
- 1 cup dark brown sugar
- 1/2 tsp ground cinnamon
- 1/4 cup 4 tbs unsalted butter
- water for boiling
- pinch of salt
Instructions
- 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
Nutrition
Serving: 1serving | Calories: 270kcal | Carbohydrates: 51g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 116mg | Potassium: 533mg | Fiber: 4g | Sugar: 43g | Vitamin A: 25495IU | Vitamin C: 9mg | Calcium: 83mg | Iron: 1mg
Tried this recipe?Mention @midnitebaker or tag #midnitebaker!
Julia says
So simple and so delicious looking. Saw your photo on FoodGawker and clicked over to your site.
Judy Hannemann says
Thank you Julia!!! I try to keep it simple but tasty. So many of us would like to fuss, but just can't because of time with job, family, etc.
I hope you will visit often!