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Recipe courtesy of Tyler Florence
Recipe courtesy of Tyler Florence
Watch how to make this recipe.
Candied Carrots
Getting reviews...
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 322 mg
- Level: Easy
- Total: 40 min
- Prep: 10 min
- Cook: 30 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 279
- Total Fat
- 25 g
- Saturated Fat
- 9 g
- Carbohydrates
- 14 g
- Dietary Fiber
- 3 g
- Sugar
- 9 g
- Protein
- 1 g
- Cholesterol
- 31 mg
- Sodium
- 322 mg
Ingredients
Directions
- Preheat the oven to 350 degrees F.
- Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
- In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy.
- Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.
