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Recipe in Pictures

Candied Carrots

Most candied carrots recipes are way too sweet and the amount of brown sugar or molasses or maple syrup masks the flavor of the carrots. The combination of the light spread and a small amount of maple syrup with the salt balances nicely with the natural sweetness of the carrots.

Here's the recipe for Candied Carrots without the pictures. You can print the recipe by clicking the print icon at the top of the right-hand column. Be sure to turn off any popup blockers, as it opens in a new window.

First, assemble the ingredients.

Ingredients for Candied Carrots

Top: carrots. Bottom, left to right: water, salt, maple syrup, butter.

  • Peel the carrots. I prefer a double sided peeler. Peel the carrots. I prefer a double sided peeler.
  • Don't chop off the stem end of the carrots. Don't chop off the stem end of the carrots.
  • It only takes a few passes with the peeler and is less wasteful. It only takes a few passes with the peeler and is less wasteful.
  • Slice the carrots into rounds. Slice the carrots into rounds.
  • Place a steamer basket in a pot and add the water. Place a steamer basket in a pot and add the water.
  • Set the heat to high and cover the pot. Set the heat to high and cover the pot.
  • When the water is boiling, add the carrots. When the water is boiling, add the carrots.
  • Recover the pot. Recover the pot.
  • After about 10 minutes, turn off the heat. After about 10 minutes, turn off the heat.
  • Lift the steamer and the carrots out of the pot. Lift the steamer and the carrots out of the pot.
  • Discard the water. Discard the water.
  • Return the carrots to the warm pot, but do not turn on the heat. Return the carrots to the warm pot, but do not turn on the heat.
  • Add the butter. Add the butter.
  • Add the maple syrup. Add the maple syrup.
  • Add the salt. Add the salt.
  • Stir until the butter is melted. Stir until the butter is melted.
  • Serve. Serve.