How to Make Caramelized Carrots
Learn how to make caramelized carrots because this winning side dish goes with everything. This very easy recipe makes a lovely side dish. Carrots offer a natural sweetness but adding butter and a little sugar to the carrots gives them a wonderful crunchy glaze. Pair these with meat or poultry, adding some mashed potatoes too, for a great dish.
I like to peel and chop mine into fat matchsticks but it’s up to you whether or not to peel, and also whether to cut them into slices, chunks or strips. The thinner they are cut the less time they will take to cook.
How to Make Caramelized Carrots: Honey or Sugar
I have made this recipe before using honey instead of the sugar but I found the honey flavor too strong. You can experiment with it if you want, or try brown sugar, but I think it’s better with white sugar. That’s just something I discovered when learning how to make caramelized carrots.
Oh, and don’t even consider swapping the butter for margarine because the carrots will not taste nice at all! I know margarine is lower in calories but this recipe relies largely on the decadent buttery flavor to be a winner.
- 4 peeled, sliced carrots
- 3 tablespoons butter
- 2 tablespoons white sugar
- Parboil the carrots in salted water for 5 minutes and drain.
- Melt the butter in a skillet and add the carrots.
- Stir well then sprinkle the sugar on top and stir again.
- Cook over a moderately-high heat until the carrots are tender inside and a bit crispy outside.