Candied Carrots
May 17, 2010
This is dedicated to my Mom, since I have never cared for candied carrots. LOL!
But MANY of you love them...so here's a recipe for you!
Candied Carrots
2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper
To Prepare
- Place carrots in a large saucepan; add 1 in. of water. Bring to a boil.
- Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted.
- Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.
To Freeze
- Allow to cool. Place in freezer bag or freezer container. Label and freeze.
To Serve
- Heat in microwave or in saucepan over medium heat and serve.
4 comments:
I make these all the time, but didn't know I could freeze them! Thanks ;)
I am wondering how much this recipe makes? I do a monthly frozen meal exchange and am thinking of making this side to go with my entree. There are 6 families (but most have kids that do not eat these foods yet) so I'm not sure if I need to multiple all this by 6 or if this really makes more servings than one family would need.
Shannon - I would say a pund per family would be plenty. So this recipe would make 2 family sized servings.
Thanks - I just got your comment today (didn't get notified for some reason) and had to make it over the weekend but that's exactly what I decided too! By the way, I made your Savory Breakfast Muffins this weekend and they were fabulous. I hope it is okay that I wrote about it on my blog - I did link it to your recipe rather than type up your recipe so I hope that makes it ok as far as copyrighting and all that.
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