Bright, festive, and perfect for your Easter dessert table or classroom parties.
Ingredients
🥕 Glazed Carrots
1 pound baby carrots, or any sliced up carrots
½ cup butter
¼ cup light or dark brown sugar
salt and pepper, to taste
parsley, for garnish
🥕 Candied Carrots
1 pound baby carrots, past dry (454-grams)
¼ cup water
¼ cup salted butter
¼ cup dark brown sugar, packed
¼ cup pure honey
¼ teaspoon fresh cracked black pepper, optional
2 teaspoons fresh chopped flat-leaf parsley, optional garnish