Candied Carrots

Why You’ll Love This Recipe

I love how simple this recipe is without sacrificing flavor. The carrots become beautifully tender while soaking up that rich, sticky glaze made from butter, brown sugar, and honey. It’s both savory and sweet, which makes it a great pairing with roasted meats or hearty casseroles. Plus, it only takes about 25 minutes from start to finish, making it a reliable last-minute side dish.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1 pound baby carrots, patted 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 chopped flat-leaf parsley (optional, for garnish)

Directions

1. I start by adding the baby carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat.

2. I cover the skillet and cook for about 8–10 minutes, stirring occasionally to keep the carrots from sticking.

3. Once the carrots begin to soften, I remove the lid and raise the heat to medium-high. I let the mixture cook uncovered for another 8–10 minutes, stirring occasionally until the carrots are fork-tender and the glaze has thickened.

4. I stir in a bit of cracked black pepper for a subtle kick.

5. Just before serving, I sprinkle chopped parsley over the top for a fresh finish.

Servings and timing

Servings: 4
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Calories per serving: 258 kcal

Variations

• Spiced Candied Carrots: I sometimes add a pinch of cinnamon or nutmeg to the glaze for a warm, spiced flavor that works especially well during the holidays.

• Citrus Twist: A splash of orange juice or a bit of orange zest adds brightness to the sweetness.

• Nutty Topping: Chopped pecans or walnuts sprinkled over the top add crunch and complement the sweetness nicely.

• Maple Version: Swapping honey with maple syrup gives the dish a deeper, woodsy sweetness.

Storage/Reheating

• Refrigerator: I store leftovers in an airtight container for up to 4 days.

• Reheating: To reheat, I warm them in a skillet over low heat with a splash of water or butter to bring back that glossy glaze. Microwave works too, but I prefer the stovetop for best texture.

FAQs

Can I use regular carrots instead of baby carrots?

Absolutely. I just peel and slice whole carrots into even rounds or sticks so they cook evenly.

Will this work in the oven instead of the stovetop?

Yes, I’ve roasted the carrots in the glaze in a covered baking dish at 375°F for about 30–35 minutes, stirring once halfway through.

Can I make this dish ahead of time?

I often prepare the dish earlier in the day and gently reheat it before serving. The glaze thickens more as it cools, which makes reheating with a bit of water helpful.

Is this dish too sweet?

While it is sweet, the salt from the butter and a bit of cracked black pepper help balance it out. If I want it less sweet, I reduce the sugar slightly or add a splash of vinegar for tang.

What can I serve with candied carrots?

They’re fantastic alongside roasted chicken, turkey, pork chops, meatloaf, or even holiday ham. I also like to pair them with mashed potatoes or stuffing during fall meals.

Conclusion

Candied carrots are a fast, flavorful side dish that never fails to elevate a meal. I love the way the buttery brown sugar glaze coats the tender carrots, turning a simple vegetable into something that feels a little indulgent. Whether I’m cooking for guests or just treating myself to a cozy dinner, this recipe is one I keep coming back to. Give it a try—I think you’ll love it too.

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