Candied carrots

Candied Carrots are a popular culinary dish, often served as a side dish or dessert. They are made by cooking carrots in a sweet syrup, usually made from sugar or honey, until they become tender and the syrup forms a glaze.

History

The practice of candying vegetables dates back to the Middle Ages, when sugar was a luxury item and candying was a way to preserve food. The technique was brought to Europe by the Moors, who had learned it from the Persians. Candied carrots, in particular, have been a popular dish in many cultures, including the French, American, and Middle Eastern.

Preparation

To prepare candied carrots, the carrots are first peeled and cut into slices or sticks. They are then cooked in a mixture of sugar and water, or honey and water, until the liquid has reduced to a syrup and the carrots are tender. Some recipes also include butter for added richness, and spices such as cinnamon or nutmeg for flavor. The finished dish is often garnished with parsley or mint.

Variations

There are many variations of candied carrots, depending on the region and personal preference. In the Southern United States, for example, candied carrots are often made with brown sugar and served as a side dish at Thanksgiving. In the Middle East, they may be flavored with rose water and served as a dessert.

Nutritional Value

While candied carrots are higher in sugar than raw or cooked carrots, they still retain many of the same nutritional benefits. Carrots are a good source of vitamin A, vitamin K, and fiber, and also contain small amounts of vitamin C, calcium, and iron.

See Also

• Candied yams
• Glazed carrots
• Carrot cake
• List of carrot dishes