Candied Carrots || Gracefult Kitchen

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Candied Carrots

Lamb

A combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, pork or your Thanksgiving dinner.

Ingredients

2 ½ pounds medium carrots, sliced diagonally into 1/4-inch-thick slices (6 1/2 cups)
3 cups water
3 tablespoons unsalted butter
3 tablespoons light brown sugar
2 tablespoons unsweetened apple juice
1 tablespoon chopped fresh thyme
¾ teaspoon salt
½ teaspoon ground pepper

Description

Place carrots and water in a large skillet; bring to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, until the carrots are tender when pierced with a fork, about 10 minutes. Drain the carrots and return to the pan.
Add butter, brown sugar, apple juice, thyme, salt and pepper to the carrots in the pan. Cook over medium-high heat, stirring often, until the butter melts and the liquid thickens and coats the carrots, 2 to 3 minutes. Serve hot.