Carrots that Taste Like Candy


This is one of my favorite ways to get my family to eat their carrots.

Candied Carrots


  • 1 pound carrots, peeled and cut into 1 inch pieces (I cheat and use pre-peeled carrots and I like to cut them on a diagonal because I think it looks prettier)
  • 3 tablespoons honey
  • 3 tablespoons Waldburg Balsam Calamansi or Mango vinegar
  • Crescendo Orange Pepper* (available at Vom Fass) to taste
  • *Editor's note: this is one of our favorite spices! We love the way it adds an interesting tang to anything, especially tomato sauce.


  • Steam the carrots until they are tender, but not soft.
  • I use a fork or a knife to poke the carrots after 10 to 15 minutes of steaming; if the fork goes in a little bit then they are done.
  • Combine the honey with the Calamansi or Mango vinegar.
  • Remove the carrots from the heat.
  • Place the carrots in a sauce pan with the honey/vinegar mixture.
  • Cover and cook for 10 minutes on medium low heat, stirring occasionally.
  • Finish with salt and Orange Pepper to taste.
  • Enjoy!



About Author

Never one to shy away from trying something new, Kim Weiss shares her love of cooking and her taste for experimentation with us each week in The Creative Kitchen. Weiss was born into a family of cooks. Her father was a gourmet. Her aunts could collectively cook circles around anyone, and her grandmother, she claims, “was the best southern cook God put on the face of this earth.” Weiss began cooking for her family and friends at age 10 and hasn’t stopped. While formally schooled as a lawyer and not as a chef, she applies the same kind of creativity to cooking that she once put into crafting a legal argument. Weiss is also the owner of Vom Fass, a store selling gourmet culinary condiments, fruit vinegars, exquisite oils, selected wines and spirits.

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