Tuesday, December 28, 2010

Candied Roasted Carrots

Carrots are one of those things that I like cooked but not raw. I usually throw them into a pot with whatever meat I am roasting but this time I wanted to try something different.  There is a steakhouse near us that serves these huge roasted/candied carrots on the side of their steaks. I've wanted to try and copy that flavor for some time. I think I got close enough because these were excellent.

I bought a bag of the biggest carrots I could find. There we some in there that were 10 inches long and 2 inches thick. Exactly what I wanted.  I peeled 5 of them and cut them into 2-3 inch long pieces.  The recipe was just something I threw together using my limited knowledge of candied carrots.  Next time I might add in some honey or agave nectar and more nutmeg.


5 very large carrots, peeled, cut into 2-3 inch pieces
1 1/2 cups brown sugar
1 stick of unsalted butter
1/2 teaspoon of fresh grated nutmeg
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
3-4 cups of water


Using a  large sauce pan that is oven safe (and has a lid), melt the butter over medium heat.
Add in the brown sugar and cook until its dissolved.
Add the carrots and toss in the butter/sugar mixture. Cook for 2 minutes, stirring occasionally.
Pour in the water until the carrots are just covered.  Bring to a boil and cook at a low boil for 5 minutes.
Reduce to a simmer, cover and cook for 10 minutes, stirring occasionally.
Add the salt, pepper and nutmeg. Cover and place in a 350 degree oven for 30 minutes or until
the carrots are soft but not mushy. 
Remove from the oven and serve right out of the pan.

Serves 4-6


  1. The carrot is such a forgotten vegetable sometimes. It tastes so delicious and sweet roasted.