Southern Candied Carrots with Gingersnap Crunch
This side dish turns simple carrots into a sweet, textural treat! Rich butter, brown sugar, and nutmeg make up the caramelized coating while the crumbly topping made from crushed gingersnap cookies provides a satisfying snap and a spicy warmth from the ginger, cinnamon, and molasses. The combination beautifully balances the earthiness of Libby's Sliced Carrots with sweetness and a bold, festive spice.
SERVINGS
6
COOK TIME
15 Min
Ingredients
1 stick butter (divided)
1/4 cup brown sugar (divided)
1/4 teaspoon nutmeg
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
8 ounces gingersnap cookies, crushed
1 stick butter (divided)
1/4 cup brown sugar (divided)
1/4 teaspoon nutmeg
2 cans (14.5 oz.) Libby's Sliced Carrots, drained
8 ounces gingersnap cookies, crushed
Instructions
- Preheat oven 400°F.
- In a small saucepan, melt 4 tablespoons butter. Add 2 tablespoons brown sugar and nutmeg. Stir and cook until melted.
- Gently stir in carrots until well coated. Transfer to small baking dish. Set aside.
- In the same small saucepan, melt remaining butter. Mix in crushed cookies and remaining brown sugar. Sprinkle over carrots.
- Bake 10 minutes.
- Preheat oven 400°F.
- In a small saucepan, melt 4 tablespoons butter. Add 2 tablespoons brown sugar and nutmeg. Stir and cook until melted.
- Gently stir in carrots until well coated. Transfer to small baking dish. Set aside.
- In the same small saucepan, melt remaining butter. Mix in crushed cookies and remaining brown sugar. Sprinkle over carrots.
- Bake 10 minutes.
