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Carrots Candied and Roasted


Sweet baby carrots with a hint of citrus or carrots with onion, fresh parsley and seasonings.


2 pounds peeled baby carrots
1/4 cup plus 2-tablespoons sugar
3 tablespoons olive oil
Juice of one-half a lemon


In saucepan filled with boiling water, cook carrots until tender, 12 to 15 minutes. Drain and return to pan.

Add sugar, oil and juice. Partially cover and cook over low heat, stirring gently once or twice so as not to damage the carrots, until evenly glazed, 1-1/4 to 1-1/2 hour.

Serve hot.

Nutrition Information

Yield: Recipe makes 8 servings.

Roasted Carrots

Peeled Baby Carrots 1 package (16 ounces) baby carrots
1 small onion, cut into thin wedges
1-1/2 teaspoons olive oil
1 tablespoon chopped fresh parsley
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper

Preheat oven to 450-degrees. Coat 13 x 9-inch baking dish with vegetable oil spray.

In baking dish, toss together carrots, onion and oil. Spread to make a single layer. Roast, stirring occasionally, 20 to 25 minutes, or until carrots are lightly browned and just tender. Add parsley, salt and pepper and toss to coat. Recipe makes two servings.

Recipe makes 2 servings.

Did You Know?

In the American diet, carrots are the leading source of beta-carotene, which the body converts into the active form of vitamin A as needed. Vitamin A is important for its role in promoting vision, bone growth, reproduction, cell division and cell differentiation.

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