- 4 cups sliced carrots
- 3 tablespoons reduced-calorie pancake syrup
- 1 tablespoon lemon juice
- 2 teaspoons minced fresh parsley
- 1 teaspoon butter
- 1/2 teaspoon salt
- Dash pepper
- Place 1 in. of water in a large saucepan; add carrots, Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain.
- Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated. Yield: 6 servings.
Originally published as Candied Carrots in Light & Tasty June/July 2002, p33
Reviews for Candied Carrots Dish
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Reviewed Feb. 3, 2016
"One way to dress up carrots as a side dish and is not overly sweet."
Reviewed Nov. 29, 2012
"It was awesome. Not too sweet, but sweet enough to keep me from going to the freezer for ice cream :)"