These candied carrots are a kid-approved, delectable vegetable side dish that can be enjoyed on any occasion. Tender carrots are coated in a sweet brown sugar glaze that is truly irresistible. They are buttery, delicious, and can easily complement your favorite chicken, pork, fish, or beef recipes!
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Homemade Candied Carrots Recipe
As a child, carrots were one of my favorite vegetables. They have a natural sweetness that is so yummy, especially when enhanced with some brown sugar or honey.
Even though my love of veggies has expanded as an adult, I still enjoy whipping up a side of these candied carrots. I always know they are going to be a hit, no matter who I'm serving!.
🥘 Ingredients
You are just 3 ingredients away (plus some salt and pepper) from some incredibly delicious candied carrots! All you need is some carrots, sugar, and butter.
- Carrots - 1 pound of carrots. Prepare them by peeling them and cutting them into ¼-inch rounds.
- Brown Sugar - ¼ cup of light brown sugar, packed. You can use dark brown sugar, but it will add more of a molasses flavor (which is not a bad thing!)
- Butter - 2 tablespoons of butter, either sliced or cubed.
- Salt & Pepper - 1 pinch of both salt and pepper.
- Cinnamon (optional) - 1 pinch of ground cinnamon for some extra flavor, if desired.
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
🔪 How To Make Candied Carrots
There are so many different ways to cook carrots, but this has still got to be one of the easiest. You'll want a knife and cutting board for slicing the carrots and a saucepan or pot for cooking them.
This recipe is for 4 servings, but it is so incredibly easy to double or triple it if needed.
- Cook the carrots. Add 1 pound of sliced carrots to a pot of salted water and bring to a boil. Reduce the heat and let the carrots cook until tender, about 20-30 minutes. *Alternatively, you can steam the carrots for 10 minutes in a steamer basket on the stovetop or in the microwave. Drain the water and return the carrots to the pot.
- Add ingredients. Reduce the heat to low and stir in ¼ cup of brown sugar, 2 tablespoons of butter, and a pinch each of salt, pepper, and optional cinnamon.
- Cook. Cook, stirring frequently, until the sugar is bubbling and hot (about 3-5 minutes). *If desired, you can increase the heat to medium-low and allow the sauce to caramelize and thicken. Just make sure you stir frequently to prevent burning. Then, serve immediately.
Serve with a crockpot whole chicken, a baked t-bone steak, or air fryer chicken breasts. Enjoy!
💭 Angela's Pro Tips & Recipe Notes
- Add a pinch of crushed red pepper flakes for a sweet and spicy combination!
- You can cook your carrots by either boiling them or steaming them in a steamer basket or in the microwave for 10 minutes.
- You can slightly increase the heat to medium-low if you'd like to help the sauce caramelize and thicken. Just make sure you stir the carrots frequently to prevent burning!
- The caramelized sauce will thicken upon standing if you give the carrots a few minutes to set up before serving.
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🥡 Storing & Reheating
All leftovers should be cooled completely and then stored in an airtight container in the refrigerator for 3-5 days.
Reheating
Either reheat small portions in the microwave or large portions in a saucepan on the stovetop over medium heat.
❓ Recipe FAQs
You have a few options for preparing these carrots in advance. First, you can prepare only the carrots and keep them stored in a sealed container in the fridge until ready to cook them. Secondly, you can cook the carrots ahead of time, but hold off on making the glaze. Finally, you can make the entire dish and store it in the fridge for up to 2 days. Reheat on the stovetop over low heat with a little extra butter if needed.
Sure! I enjoy the flavor of whole carrots, but you can use baby carrots if you like! It's a great way to skip peeling and chopping altogether!
You don't have to, but you can if you like! The cooking process will make your carrots perfectly tender, whether or not they have been peeled first!
🥕 More Vegetable Side Dishes
- Colcannon - A classic Irish mashed potato dish with kale or cabbage.
- Southern Corn Fritters - Tasty fritters can be savory or sweet and are ready to eat in only 10 minutes.
- Roasted Butternut Squash - A super simple veggie side that lets the natural flavor of the squash shine.
- Honey Roasted Acorn Squash - Tender acorn squash that is easy to make and loaded with nutrients.
- Roasted Peppers & Onions - A delicious combination that pairs well with everything.
- Sauteed Green Beans - Crisp yet tender green beans are a healthy and simple side dish.
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📖 Recipe Card
Candied Carrots
Ingredients
- 1 lb carrots (sliced into ¼-inch rounds)
- ¼ cup light brown sugar (packed)
- 2 tablespoon butter (sliced or cubed)
- 1 pinch each, salt & pepper
- 1 pinch ground cinnamon (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Add the sliced carrots to a pot of salted water and bring to a boil. Reduce the heat and let the carrots cook until tender, about 20-30 minutes. *Alternatively, you can steam the carrots for 10 minutes in a steamer basket on the stovetop or in the microwave. Drain the water and return the carrots to the pot.
- Reduce the heat to low and stir in the brown sugar, butter, salt, pepper, and optional cinnamon.
- Cook, stirring frequently until the sugar is bubbling and hot (about 3-5 minutes). *If desired, you can increase the heat to medium-low and allow the sauce to caramelize and thicken. Just make sure you stir frequently to prevent burning. Then, serve immediately.
Notes
- Add a pinch of crushed red pepper flakes for a sweet and spicy combination!
- You can cook your carrots by either boiling them or steaming them in a steamer basket or in the microwave for 10 minutes.
- You can slightly increase the heat to medium-low if you'd like to help the sauce caramelize and thicken. Just make sure you stir the carrots frequently to prevent burning!
- The caramelized sauce will thicken upon standing if you give the carrots a few minutes to set up before serving.
- To store: All leftovers should be cooled completely and then stored in an airtight container in the refrigerator for 3-5 days.
- To reheat: Either reheat small portions in the microwave or large portions in a saucepan on the stovetop over medium heat.
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