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Candied Carrots
Candied carrots cook in a buttery brown sugar glaze for a sweet and savory side dish. This easy recipe makes any meal better!
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Candied carrots make the perfect sweet and buttery side dish for any meal. Brown sugar and butter coat tender carrots in a rich, glossy glaze. They cook up fast on the stove top, making them great for weeknights and holiday dinners. Serve them with roasted chicken, ham, or your favorite main dish for an easy, flavorful addition.
This recipe is simple to make, and you can follow the step-by-step guide below. We include detailed photos, pro tips, and tricks to help you get the best results. Plus, we’ve answered the most frequently asked questions to make sure your candied carrots turn out perfect every time.
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Candied carrots cook up in just twenty minutes, making them the perfect quick side dish for any meal. The buttery brown sugar glaze adds the right amount of sweetness, making even picky eaters love their veggies.
Serve them at a holiday feast, weeknight dinner, or potluck to impress everyone with their rich flavor and glossy finish. They pair perfectly with roasted turkey, ham, or grilled chicken, adding a pop of color and sweetness to the plate.
Ingredients
What you'll need to make this glazed carrots recipe:
- 1 (1-pound or 454-gram) package of baby carrots, pat dry
- ¼ cup of water
- ¼ cup of salted butter
- ¼ cup of dark brown sugar, packed
- ¼ cup of pure honey
- ¼ teaspoon of fresh cracked black pepper (optional)
- 2 teaspoons of fresh chopped flat-leaf parsley (optional garnish)
Substitutions and Additions
Make your candied carrots your own by switching up ingredients or adding flavorful extras! These easy swaps and additions bring new flavors to this classic dish. Here are some of the best ways to customize your recipe:
- Substitute Brown Sugar: Swap in honey or maple syrup for a deeper, natural sweetness in your carrots.
- Use Baby Carrots: Instead of slicing whole carrots, use baby carrots for a quick and easy shortcut.
- Add Cinnamon: Sprinkle in cinnamon for a warm, spiced flavor that pairs perfectly with the buttery glaze.
- Substitute Butter: Use salted butter instead of unsalted for extra richness, or try ghee for a nuttier taste.
- Add Nuts: Toss in toasted pecans or walnuts for a crunchy contrast to the soft, glazed carrots.
- Use Orange Juice: Replace some of the water with fresh orange juice for a bright, citrusy kick.
- Add Fresh Herbs: Garnish with chopped parsley or thyme for a pop of color and fresh flavor.
How to Make Candied Carrots
Follow along with our step-by-step pictures, instructions, and tips to make the best brown sugar glazed carrots. We’ve got all the tricks to get that perfect buttery glaze. Let’s get started!
Pro Tip
Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
FIRST STEP: Add the raw carrots, water, butter, dark brown sugar, and honey to a ten-inch skillet over medium heat. Cover and cook for eight to ten minutes, stirring occasionally to keep the carrots from scorching.
SECOND STEP: Remove the lid and increase the heat to medium-high heat.
Continue stirring occasionally for another eight to ten minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens.
Stir in the cracked black pepper. Garnish with the chopped fresh parsley. Serve while hot.
How To Serve Candied Carrots
This candied carrots recipe makes a tasty side dish for any occasion, from holiday feasts to easy weeknight meals. Their sweet, buttery glaze pairs well with hearty main dishes, making them a family favorite. Here are some of the best ways to serve them:
- Holiday Dinners: Serve candied vegetables with instant-pot turkey, ham, or along side Mississippi pot roast for a festive and flavorful side. Their glossy finish looks great on a holiday table, and the sweet glaze balances out savory meats. Try them with mashed potatoes and homemade stuffing for a complete holiday spread.
- Weeknight Meals: These quick and easy carrots make any dinner feel special without extra work. Their buttery sweetness pairs perfectly with honey garlic pork chops, slow cooker meatloaf, or crispy air fryer chicken thighs. Add a side of cheesy mashed potatoes for a meal the whole family will love.
- Kid-Friendly Side: Even picky eaters love the rich, caramelized sweetness of candied carrots. They make veggies fun and tasty, so kids will ask for seconds. Serve them with chicken tenders, baked mac and cheese, or crispy oven-baked drumsticks for a meal the whole family will enjoy.
Why You'll Love This Stovetop Candied Carrots Recipe
Candied carrots have become a reader favorite for good reason. This recipe brings sweetness, ease, and versatility to any meal. It’s simple to make, packed with flavor, and a hit with all ages.
- Quick and Easy: No long prep or fancy steps—just a simple stovetop recipe that’s ready in twenty-five minutes from start to finish.
- Perfectly Sweet and Buttery: The brown sugar and butter create a rich glaze that coats every bite in caramelized goodness.
- Great for Any Occasion: From weeknight dinners to holiday feasts, this side dish always fits right in.
- Picky Eater Approved: Even kids love these sweet, glossy carrots, making it an easy way to get veggies on the plate.
- Minimal Ingredients: You only need a few pantry staples to bring this recipe together without an extra grocery trip.
These carrots are a must-try, and once you make them, they’ll be a regular at your table!
Recipe FAQ
Do I need to peel the carrots before making candied carrots?
You don’t have to peel the carrots, but peeling helps create a smoother texture. If you leave the skins on, scrub them well.
Why are my candied carrots too hard?
If your carrots are too hard, they need more cooking time. Simmer them longer until they soften and the glaze thickens.
Can I use baby carrots instead of whole carrots?
Yes, you can use baby carrots for candied carrots. They cook faster and don’t need slicing, making prep even easier.
Why isn’t my glaze thickening?
If your glaze isn’t thickening, cook it longer over medium heat. Stir constantly to let the sugar caramelize and coat the carrots.
Can I make candied carrots ahead of time?
Yes, you can make candied carrots ahead of time. Reheat them on the stove with a little butter to refresh the glaze.
How do I keep my candied carrots from being too sweet?
To keep candied carrots from being too sweet, reduce the brown sugar or add a splash of lemon juice for balance.
Serving FAQ
Should I serve candied carrots hot or at room temperature?
Candied carrots taste best hot because the glaze stays smooth and buttery. Serve them fresh off the stove for the best texture.
Can I serve candied carrots in individual portions?
Yes, scoop them into small ramekins or cups for easy serving. This keeps the glaze evenly distributed and mess-free.
How can I make candied carrots look fancier for a special occasion?
Use a white serving dish to highlight their color, then sprinkle chopped parsley or thyme on top for a fresh, vibrant finish.
Are candied carrots a good side dish for kids?
Yes, kids love the sweet, buttery glaze. The caramelized flavor makes vegetables more appealing, even for picky eaters.
Can I serve candied carrots as part of a buffet?
Yes, keep them warm in a slow cooker on low heat. Stir occasionally to keep the glaze smooth and prevent sticking.
Storage FAQ
Follow these directions, tips, and tricks to store your candied carrots the right way. Whether making them ahead or saving leftovers, keeping the glaze smooth and the carrots tender is key. Here’s everything you need to know about storing, freezing, and reheating this recipe.
Can I make candied carrots ahead of time?
Yes, cook the carrots and glaze, then store them separately. Reheat together on the stove over low heat before serving.
What’s the best way to store leftover candied carrots?
Store leftover candied carrots in an airtight container in the fridge. They stay fresh for up to three days.
Can I freeze candied carrots?
You can freeze these brown sugar carrots, but it’s not the best option. Thawed carrots may turn mushy, and the glaze can separate. For the best taste and texture, enjoy them fresh from the fridge within the recommended storage time.
How do I thaw and reheat frozen candied carrots?
Thaw frozen candied carrots in the fridge overnight. Reheat them in a skillet over low heat, stirring until warmed through.
What’s the best way to reheat candied carrots?
Reheat candied carrots on the stove over low heat, stirring often. Add a little butter if the glaze looks too thick.
Can I microwave candied carrots to reheat them?
Yes, reheat in the microwave in thirty-second bursts, stirring between each one. Watch closely to keep the glaze from burning.
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Candied Carrots
Candied carrots cook in a buttery brown sugar glaze for a sweet and savory side dish. This easy recipe makes any meal better!
Did you try this recipe?Let our readers know how it turned out by Leaving a Review!
Ingredients
- 1 pound baby carrots (past dry (454-grams))
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar (packed)
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper (optional)
- 2 teaspoons fresh chopped flat-leaf parsley (optional garnish)
DIRECTIONS
- Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8-10 minutes, stirring occasionally to keep the carrots from scorching.
- Remove the lid and increase the heat to medium-high. Continue stirring occasionally for another 8-10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens. Stir in the cracked black pepper. Garnish with the chopped fresh leaf parsley. Serve while hot.
Notes
- Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
Nutrition
Calories: 258kcal | Carbohydrates: 40g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 185mg | Potassium: 303mg | Fiber: 3g | Sugar: 36g | Vitamin A: 15997IU | Vitamin C: 3mg | Calcium: 53mg | Iron: 1mg
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Comments
Mela Ohler says
This is the first time I've made a carrott recipe and I sure picked a good one! I doubled the recipe and used the same times and the same pan size. It came out perfectly. I wasn't sure it was going to thicken but with a minute to spare it did. It tastes delicious and I will make it often.