These Candied Carrots are a holiday staple in my family and my mom has been making them for years. Until I had my mother-in-law’s candied yams I wasn’t a big fan of them and neither was my dad. I’m not sure exactly what it was but having marshmallows on my vegetable really freaked me out. Instead we had these carrots and they are so delicious. They are probably one of the fastest and easiest sides you could make for your holiday dinner too! They have brown sugar, butter and rosemary and the three flavors really work well with the carrots.
If you follow me on Instagram you know I’m in CA visiting with my family for Easter. When I got out here my mom had already made these for dinner and I was so excited. They were a huge hit with some of my family that hadn’t had them. Once you try them you will find yourself making them all the time!
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Liz's Candied Carrots
- 2 c carrots sliced into 1 inch pieces or use baby carrots
- 3/4 c brown sugar
- 1/2 c butter
- 2 c water
- 1 t salt
- 6 sprigs fresh rosemary
combine all ingredients into a sauce pan and bring to a boil
reduce heat to a simmer and allow to cook for 30 min or until tender.