Life Tastes So Good

Exploring life one taste at a time.

Candied Carrots

on June 13, 2013

“Sometimes, it’s just easier to say yes to that extra snack or dessert, because frankly, it is exhausting to keep saying no. It’s exhausting to plead with our kids to eat just one more bite of vegetables.”

Michelle Obama

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candied-carrots-title corrected color

Some days it really is a struggle to get my kids to eat anything, more so something good for them. However, even with their great dislike of many foods, they love carrots.  No really. I think they may be part bunny! Ha. Either way there are a few ways my kids will eat carrots and candied is defiantly one of them. Hopefully you can get your little ones to try these.  We all enjoy these at my house they are just sweet enough.

PS they are also pretty simple to make which when cooking with toddlers around is always a plus.

dianas original

Candied Carrots

What You Need:

3 Tbsp. Maple Syrup

1/4 Tsps. Nutmeg

1/2 Dark Brown Sugar (Packed)

3 Tbsp. of Butter

1/2 Tbsp. of Parsley (fresh preferred but dried will work)

What To Do:

In a pot either steam or boil carrots until tender. (It’s up to y’all which way you prefer)

Once carrots are tender remove from heat, drain if needed, and set aside.

In a pan warm up butter and syrup on Med-High, add nutmeg, parsley. Slowly add in brown sugar, make sure to whisk often to avoid burning the sugar. The liquid will look bubbly, just continue to stir until reaches enough thickness that it will not run off a spoon when held up.

Add carrots, taking caution not to add any additional water from the carrots.

Continue to cook on Med-High until carrots are coated with sauce.

Once coated add fresh pepper and salt to taste.

Enjoy!

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2 responses to “Candied Carrots

  1. charles whitman says:

    is that a 1/2 CUP of brown sugar?

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