Like turning vegetables into candy, but surprisingly not too sweet or overly sugary. I would use whole carrots and cut into slices next time, since the baby carrots weren't quite tender enough. The chestnuts were tasty, although the sugar mixture never "dried" on them completely.
Glazed Carrots with Candied Chestnuts
Photo: Karry Hosford
Chestnuts are also available canned and can usually be found on the baking aisle of your market.
Yield: 8 servings (serving size: 1/2 cup)
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Amount per serving
- Calories: 107
- Calories from fat: 29%
- Fat: 3.4g
- Saturated fat: 1.4g
- Monounsaturated fat: 0.9g
- Polyunsaturated fat: 0.9g
- Protein: 1.1g
- Carbohydrate: 19.1g
- Fiber: 2g
- Cholesterol: 5mg
- Iron: 0.6mg
- Sodium: 130mg
- Calcium: 22mg
- 5 tablespoons brown sugar, divided
- 4 teaspoons butter, divided
- 1 cup coarsely chopped bottled chestnuts
- 2 teaspoons vegetable oil
- 4 cups baby carrots (about 1 pound)
- 1/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon chopped fresh parsley
- 1/4 teaspoon salt
- Combine 2 tablespoons sugar and 2 teaspoons butter in a medium nonstick skillet over medium-high heat; bring to a boil. Add chestnuts; cook 2 minutes or until browned, stirring often. Spread the chestnuts in a single layer on wax paper, and let stand at room temperature until dry.
- Heat 2 teaspoons butter and oil in a large nonstick skillet over medium-high heat. Add carrots; saute 5 minutes. Reduce heat to medium-low. Stir in 3 tablespoons sugar; cook 10 minutes, stirring frequently. Add broth; simmer 2 minutes. Stir in parsley and salt. Top with chestnuts.
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