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Candied Baby Carrots

The Supper Club by Susie Cover, Weldon Owen, 2011

Who needs a bowl of candies when you have these beauties at the table! For the prettiest dish, check out your local farmers’ market for a first-rate selection of baby carrots in a variety of colors: creamy white, bright orange, deep purple, sunshine yellow. If baby carrots aren’t available, try this same method with any root vegetable that looks good at the market.Serves 4–6

You'll Need:

  • 1 lb (500 g) baby carrots, preferably a variety of colors
  • 1 tbsp canola oil
  • 1 tbsp honey
  • 1?2 tsp salt
  1. Peel the carrots and trim down the leafy tops but leave them whole.
  2. In a nonstick frying pan, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, until they begin to soften, about 5 minutes. Drizzle the honey over the carrots, toss to coat evenly, and then continue to cook until just tender, 2–3 minutes longer.
  3. Season with the salt, transfer to a platter, and serve.

 

From The Supper Club by Susie Cover, Weldon Owen, 2011

From The Supper Club by Susie Cover, Weldon Owen, 2011

 

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