Candy-Coated Carrots Recipe

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Getting my kids to eat vegetables was a problem for me... until I came up with this recipe that easily dresses up carrots with a sweet, tangy glaze.—Lavonne Hartel, Williston, North Dakota
TOTAL TIME: Prep/Total Time: 20 min.
MAKES:4-6 servings
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 4-6 servings


  • 1 pound fresh baby carrots
  • 1/4 cup butter, cubed
  • 1/4 cup packed brown sugar
  • 1 teaspoon lemon juice
  • 1/8 to 1/4 teaspoon hot pepper sauce
  • 1/8 teaspoon salt

Nutritional Facts

3/4 cup: 128 calories, 8g fat (5g saturated fat), 20mg cholesterol, 189mg sodium, 15g carbohydrate (13g sugars, 1g fiber), 1g protein.


  1. In a large saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan, cook butter and brown sugar until bubbly. Stir in lemon juice, pepper sauce and salt. Return carrots to pan and heat through. Yield: 4-6 servings.
Originally published as Candy-Coated Carrots in Taste of Home August/September 1993, p48

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misstish78 User ID: 7130693 261103
Reviewed Feb. 10, 2017

"My husband, my kids and my daughters best friend love these carrots. Everytime I make them, they get 2nds. My kids are really picky! Thanks!"

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