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Candied Carrots
Candied carrots offer a delightful combination of sweet and savory, with a brown sugar glaze that both adults and kids will love!
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Discover how to make a gourmet dish with simple ingredients using our candied carrots recipe. Carrots are flexible and can be paired with so many different dishes. However, candying them elevates them to a whole new level. This process turns them into a side dish that's absolutely delicious and hard to resist.
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In our glazed carrots recipe, baby carrots take center stage, bringing a sweet and earthy taste that complements the caramelized coating perfectly.
We add salted butter to give it a rich flavor, dark brown sugar and pure honey to create a sweet, sticky glaze, and a touch of fresh cracked black pepper for a slight spicy kick.
Ingredients for Brown Sugar Glazed Carrots
What you'll need to make this candied 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
These easy substitutions and additions can easily be swapped out while still maintaining the deliciousness of this side dish recipe!
- BABY CARROTS: If you can't find baby carrots, regular carrots work too. Just peel them and cut them into thick rounds or slice them in half lengthwise.
- SALTED BUTTER: Use unsalted butter if you need to cut down on sodium. Consider adding a little salt to keep the flavors right.
- DARK BROWN SUGAR: If you're out of dark brown sugar, light brown sugar or regular sugar are okay substitutes, though the taste may change slightly.
- PURE HONEY: If you don't have honey, try maple syrup or agave nectar for a different, yet tasty, sweetness.
- FRESH CRACKED BLACK PEPPER: Skip it if you're not a fan of spicy carrots. For more spice, a dash of cayenne pepper works great.
- FRESH CHOPPED FLAT LEAF PARSLEY: If you don't have parsley, fresh dill, thyme, or chervil are great for garnishing this simple side dish.
How to make Candied Carrots
Making this candied carrot recipe is straightforward and results in a dish full of rich flavors. The secret is to cook the carrots slowly so they soak up the sweet, buttery glaze.
Pro Tip
Make sure to dry off your baby carrots before putting them in the pan, so the glaze sticks to them more easily.
FIRST STEP: Add the raw 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.
SECOND STEP: Remove the lid and increase the heat to medium-high heat. 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 parsley. Serve while hot.
Why You'll Love This Recipe
This glazed carrot recipe has so much to offer, making it a standout choice for many reasons:
SIMPLE TO PREPARE: Anyone can make this dish, thanks to its straightforward ingredients and clear instructions, making it suitable for cooks at any level.
TASTE DELIGHT: The mix of sweet carrots, creamy butter, and a sprinkle of black pepper yields an exceptionally delicious taste. The caramelized glaze elevates the entire dish.
LOVED BY ALL: Both adults and children adore this dish, making it a fantastic option for encouraging more vegetable consumption in your family.
The candied carrots recipe combines the perfect balance of sweetness, richness, and a touch of spice. Its simplicity in preparation coupled with its wonderful taste ensures it will be a hit in your household. Have fun cooking and, most importantly, enjoy every flavorful bite!
Frequently Asked Questions
Can I use regular carrots instead of baby carrots?
You can use regular carrots instead of baby carrots. Simply peel them and cut into thick slices or split them lengthwise into halves.
Can I make this recipe ahead of time?
This candied carrots recipe works great for preparing meals in advance. Cook a batch beforehand and keep it chilled in the fridge. When it's time to eat, just warm up the carrots using the microwave or on the stovetop.
Can I use a different type of sugar for this baby carrots recipe?
You can replace dark brown sugar with light brown sugar or regular sugar, but remember, the taste will change a bit.
How to serve these stovetop brown sugar carrots
Candied carrots make an excellent side dish that goes well with many main dishes. Here are some ideas on how to serve them:
The sweet taste of candied carrots goes great with the savory taste of meats roasted in the oven, such as chicken, turkey, or pork tenderloin.
These candied carrots are ideal for holiday dinners like Thanksgiving or Christmas, served with stuffing and homemade cranberry sauce.
Combine candied carrots with a robust grain salad or creamy risotto for a filling vegetarian option.
Try our glazed carrots and air fryer carrots recipes for more tasty ways to enjoy this colorful and delicious vegetable.
Storing this Recipe
If you end up with leftover candied carrots after your meal, don't worry—they keep well for later enjoyment!
PREP IN ADVANCE: Candied carrots are perfect for meal preparation. Prepare them beforehand and keep them in the fridge. When it's time to eat, just warm them up on the stovetop or in the microwave.
IN THE FRIDGE: Put any extra candied carrots in a sealed container in the fridge. They'll remain good for up to 5 days. To reheat, warm them gently on the stovetop or in the microwave until hot.
IN THE FREEZER: You can freeze the candied carrots, but we advise against it. Freezing can make the carrots mushy and cause the glaze to separate. For the best experience, stick to storing them in the fridge.
REHEATING: For reheating, both the stovetop and microwave work well.
On the stovetop, heat the carrots in a pan over medium, stirring now and then until they're hot.
In the microwave, put the carrots in a dish suitable for microwaves, cover, and heat in 30-second bursts, stirring between each, until they're as hot as you like.
More Vegetable Side Dishes Recipes
Candied Carrots
Candied carrots offer a delightful combination of sweet and savory, with a brown sugar glaze that both adults and kids will love!
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Ingredients
- 1 pound baby carrots (pat dry)
- 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 flat leaf parsley (chopped)
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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