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0 Recipe | "Spicy & Sweet Candied Carrots" by Alice Rose

I made these carrots for Thanksgiving, and they were a hit with the whole family! Hope you enjoy them as much as we have...many, many more times since T-Day! :) - Alice

Directions: Heat a large, non-stick skillet (with a lot of surface area) over medium heat, and melt the 2 Tbs of butter. Add the cut carrots and onions (season with a pinch of salt and pepper) into the pan (stir to combine) and saute for 5-7 mins until the onions are translucent. Cover loosely with foil, or lid for another 7-10 mins until carrots are barely fork tender, and the onion are getting to be caramelized.

Uncover and add the spice ingredients to the pan plus the last Tbs of butter--mixing continually with a spatula. It will look like there isn't enough liquid in the pan, but give the sugar a couple mins to dissolve into the butter. Keep uncovered and simmer for 2-3 mins until the sauce is smooth. Serve with a steak for a "2-birds-with-one-sauce" combo. Yuuuum-iee!!!

Ingredients (Serves 4):
  • 5-7 Large, whole carrots, cut in 3 inch lengths on a bias
  • 1 Small, sweet Vidalia onion, roughly chopped
  • 3 Tbs. of Real, Salted Butter
Spice Ingredients (combine in a small bowl):
  • 1/2 Tsp. Kosher Salt
  • 1/2 Tsp. Freshly ground black pepper
  • 1/4 Tsp. Cayenne Pepper
  • 1/2 Tsp. Ground Chipotle Pepper (McCormick makes a good one)
  • 1/4 C. Brown sugar packed
  • 1/4 Tsp. Onion Power (Not Onion Salt)

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