Side Dish’n Fridays: Candied Carrots

Candied Carrots


6 servings

1 (2-pound) package carrots
1 teaspoon salt
1 teaspoon sugar
1/2 cup butter
1/2 cup packed brown sugar

Prep Day: Peel and slice carrots. Place in pan and cover with water. Add salt and sugar. Bring to a boil, reduce heat to medium and boil gently for about 20 minutes or until carrots are very soft. Drain. In same pan, heat butter and brown sugar until melted and bubbly. Immediately pour carrots back into pan. Stir to coat.

To Freeze: Allow to cool. Place in freezer bag or freezer container. Label and freeze.

Serve Day: Microwave until heated through and serve.