Best Carrot Candy Recipes

CANDY CARROT COINS

Candy Carrot Coins image

Tossed with a brown sugar and butter glaze, these carrots taste slightly sweet and look perfectly shiny.

Provided by looneytunesfan

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 4

Ingredients

1 lb carrot
1 tablespoon butter
2 tablespoons brown sugar
1 teaspoon water

Steps:

Peel the carrots, then slice each one into rounds.
Place the carrot coins in a microwave-safe bowl, cover them with water, and cover the bowl with plastic wrap.
Microwave for 6 to 7 minutes or until the carrots are tender but not mushy. Drain the water and set the carrots aside.
In a small frying pan, melt the butter, stir in the brown sugar and water, and cook for 1 minute.
Add the carrot coins and toss to coat with the brown sugar mixture. Cook on low for 3 to 4 minutes or until the carrots are thoroughly glazed.

CANDY-STRIPE BEET AND CARROT SLAW

Candy-Stripe Beet and Carrot Slaw image

Provided by Bon Appétit Test Kitchen

Categories Side Fourth of July Vegetarian Graduation Backyard BBQ Beet Carrot Summer Healthy Vegan Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 8

Ingredients

1/4 cup plain Greek-style yogurt
1 teaspoon finely grated orange zest
3 tablespoons fresh orange juice
1 tablespoon fresh lemon juice
1 tablespoon finely chopped fresh dill
5 2"-diameter candy-stripe (Chioggia) beets, peeled, julienned
1 medium carrot, peeled, julienned
Kosher salt and freshly ground black pepper

Steps:

Whisk yogurt, orange zest and juice, lemon juice, and dill in a medium bowl. Add beets and carrot and toss to combine. Season to taste with salt and pepper.

CARROT CANDY

Carrot Candy image

Provided by Mark Bittman

Time 3h

Yield 4 servings

Number Of Ingredients 4

Ingredients

8 medium carrots (about 1 pound)
1 tablespoon olive oil
1/2 teaspoon salt
1/2 teaspoon cumin, optional

Steps:

Heat the oven to 225 degrees. Peel carrots and cut into 1/8-inch coins. Toss with olive oil, salt and cumin, if you're using it, then spread on a baking sheet in a single layer. Cook until slightly shriveled, dehydrated and sweet but still soft and chewy. You might have to move them or the pan around to ensure they don't burn or get too crisp.
Start testing carrots after about 2 hours and remove from oven when they're as chewy or crisp as you like, another 30 to 60 minutes. Cool thoroughly before storing in an airtight container.

Nutrition Facts : @context http, Calories 71, UnsaturatedFat 3 grams, Carbohydrate 10 grams, Fat 4 grams, Fiber 3 grams, Protein 1 gram, SaturatedFat 1 gram, Sodium 272 milligrams, Sugar 5 grams