Recipe Thursday 04/24/25 ft. Candied Carrots

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 cup packed light brown sugar

• 3 Tbsp. salted butter

• 2 Tbsp. apple cider vinegar

• Black pepper, to taste

• 1/4 cup fresh parsley leaves, chopped

Directions

1. Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.

   
   

2. Add the brown sugar, butter, vinegar, remaining 1/4 teaspoon of salt, and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper.