These candied carrots are the perfect side dish to turn to when you want dress up your veggies. Our recipe glazes up tender slices in a buttery, brown sugar sauce.
Candied Carrots
Updated on Jan. 03, 2024
We think that carrots deserve a little more attention on the dinner plate. They’re delicious enough to be the main ingredient, and the list of health benefits of carrots is fairly long! Next time you’re looking to highlight this vibrant veggie, try our candied carrots recipe.
Our recipe boils carrots and dresses them in a brown sugar glaze that brings out their natural sweetness. This side dish is sure to win over anyone who’s on the rocks about carrot!
Ingredients
- Sliced carrots: Our candied carrots recipe starts with peeled whole carrots. Whole carrots yield larger circles, as opposed to sliced baby carrots, which would yield smaller circles.
- Brown sugar: This makes the sweet “candy” coating! If needed, honey would be a suitable replacement.
- Butter: Melted butter melds with the brown sugar to make the sweet glaze.
Directions
Step 1: Boil the carrots
Place the carrot slices in a large saucepan. Add 1 inch of water. Bring the water to a boil. Reduce the heat, cover, and simmer for 8 to 10 minutes or until the carrots are crisp-tender.
Step 2: Drain the boiled carrots
Drain the boiled carrots in a colander, and set aside until the glaze is done.
Step 3: Make the brown sugar glaze
In the same pan, combine the butter, brown sugar, salt and pepper over medium heat. Cook and stir until the butter is melted.
Step 4: Glaze the carrots
Return the boiled carrots to the pan. Cook and stir over medium heat for about 5 minutes, until the carrots are coated in the glaze. If desired, sprinkle with parsley before serving.
Candied Carrots Variations
- Add a few more spices: To add more depth of flavor, add a pinch of cinnamon or cayenne to the glaze.
- Use a different cook method: Instead of boiling the carrots, you could prepare them in a pressure cooker or slow cooker, then coat them with the buttery brown sugar glaze on the stovetop.
How to Store Candied Carrots
Like other carrot recipes, these candied carrots will keep for about three days in an airtight container in the fridge. Reheat candied carrots in the microwave, or ideally, on the stovetop over gentle heat.
Candied Carrots Tips
Can you use baby carrots to make candied carrots?
Yes, you can substitute whole baby carrots for whole carrots. This recipe would be a great way to use up a bag of baby carrots.
By the way, don’t be afraid if you see white stuff on your carrots—it’s perfectly harmless!
What do you serve with candied carrots?
Candied carrots make a lovely side dish for hearty, wintry main dishes. Consider beef recipes like chuck roast, cube steaks with gravy and slow-cooker beef tips. Pennsylvania pot roast, orange-glazed pork loin and other pork dinner recipes would also pair very nicely.
Watch How to Make Candied Carrots
Candied Carrots
Prep Time
15 min
Cook Time
15 min
Yield
8 servings
Ingredients
- 2 pounds carrots, sliced
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Minced fresh parsley, optional
Directions
- Place carrots in a large saucepan; add 1 in. water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside.
- In the same pan, combine butter, brown sugar, salt and pepper over medium heat; cook and stir until butter is melted. Return carrots to the pan; cook and stir until carrots are glazed, about 5 minutes. If desired, sprinkle with parsley.
Nutrition Facts
1/2 cup: 125 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 1g protein.
Loading Popular in the Community
These tender, vibrant candied carrots have a buttery glaze and a mild sweetness. This is a simple dish, but it sure makes carrots seem special. —P. Lauren Fay-Neri, Syracuse, New York
Recipe Creator
Loading Reviews
