Thought sweet potatoes were the only veggie that could cross over to the other side? Not a chance! Move over, sweet potatoes, because these candied carrots are our new obsession.
Ingredients:
- 2 pounds carrots
- ½ cup unsalted butter
- ½ cup fresh orange juice
- 1/3 cup brown sugar
- 2 tablespoons maple syrup
- ½ teaspoon ground cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon coarsely ground black pepper
- ½ cup toasted pecans, chopped (optional)
Instructions:
- Slice the carrots diagonally, crosswise, into 1″ thick pieces.
- In a large skillet, melt the butter over medium-high heat until it begins to foam. Be careful not to let it brown.
- Add the carrots in one layer and season with half a teaspoon of salt. Allow the carrots to cook for around 6-7 minutes, stirring occasionally, until the edges begin to caramelize and turn golden.
- Lower the heat to medium-low and add the orange juice. Continue to cook until the juice has reduced by half. Stir in the brown sugar, maple syrup, cinnamon, and the remainder of the salt.
- Increase the heat to medium and cook until the carrots are tender but not mushy. The glaze should be thick and syrupy, and coat the carrots. Season with pepper and top with pecans.
