Low Sodium Candied Carrots - coated in a buttery glazewith brown sugar, honey, cinnamon, nutmeg and smoky paprika. An easy side dish!
Course Side Dish
Prep Time 5minutes
Cook Time 30minutes
Add 4 more minutes if peeling, cuting carrots 5minutes
Total Time 40minutes
1lbcarrots / baby carrots or chopped whole carrotsabout 6 large or 2 1/2 cups chopped carrots
2 ½Tbspno salt added butter
1/4tspground nutmeg powder
Peel and cut carrots to relatively the same size. Boil until tender, about 15 minutes. You can also slightly under cook them if you prefer more of a “bite, chew” to your carrot.
While carrots are boiling, mix all the dry ingredients together until well combined and remove any lumps. It mixes much easier than adding one at a time to pan.
When carrots are tender, drain the carrots in strainer and let sit for a moment. Return empty pan to stove and add butter. When butter has melted, add dry ingredients, 2 Tbsp of water and stir together till “wet”.
Immediately add in the drained carrots and stir so they are all well coated in the glaze.
Reducing heat to a simmer, continue to cook for another 5 minutes, stirring often.