This sweet and simple candied carrots recipe features freshly cooked, tender carrots coated in a buttery brown sugar glaze. A few simple ingredients transform ordinary carrots into a special addition to any meal!
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Why You Will Love This Candied Carrots Recipe
We covet a classic, standby recipe. You know the ones – tried and true, simple and amazing. Here’s a few reasons why you will adore this recipe for candied carrots:
- Quick and Easy: These caramelized carrots hit the dinner table in under 30 minutes. If you can simmer and stir, you will have no issues!
- Wholesome: Cooked carrots pack a nutritional punch. Along with fiber, they’re an excellent source of vitamins A & C, Beta-carotene, and calcium.
- Simple Elegance: The method and ingredients are so simple, but these beautifully glazed candied carrots definitely impress!
- Potluck Favorite: Double or triple this candied carrot recipe for a crowd and keep them warm in a crockpot for easy serving.
- Prep Ahead: Prep this recipe for candied carrots and store them for up to two weeks! Just keep them in an airtight container or food storage bag.
Hint: Use these carrots make the perfect side dish for my easy crockpot ham or my juicy baked chicken recipe!
Ingredients Needed
These brown sugar glazed carrots require no fancy equipment to make. Just a few simple ingredients that you probably already have on hand! Scroll down to the recipe card for exact amounts.
- Carrots: Peel and cut them into chunks, or use baby carrots to save time.
- Brown Sugar: Light brown sugar is milder, while dark brown sugar has a stronger molasses flavor. You can also use honey or agave instead.
- Butter: Melted butter gives the carrots a irresistibly buttery taste.
- Seasonings: Including cinnamon, salt and pepper.
- Water
How to Make Candied Carrots
With just a few simple steps, it doesn’t get much easier than this delicious glazed carrot recipe! Scroll down to the recipe card for full detailed instructions.
- Combine: Use a large pot with a lid and all the ingredients.
- Simmer Covered: Bring to a boil over medium-high heat, then lower the heat to a simmer. Cover with the lid, and simmer for ten minutes.
- Simmer Uncovered: Uncover and turn up the heat to medium-high. Continue cooking, stirring often, until the liquid reduces to a syrupy, glaze consistency and carrots are tender. This should take about 10 minutes more.
- Enjoy: Serve immediately with your favorite main course!
Tips for Success
A few helpful recipe notes and tips to guarantee your carrots turn out perfectly:
- Similar-Sized Carrots: Cut your carrots to roughly the same size for even cooking.
- Substitute Baby Carrots: Make this recipe faster and easier by using baby carrots! Evenly sized, pre-peeled and washed these provide a great short-cut for busy cooks. Rinse and dry before adding to the recipe.
- Candied Carrots with Garlic: Try mincing or pressing a few garlic cloves and add while cooking for a savory addition.
- Fresh Herbs: Customize by adding a couple of tablespoons of your favorite, finely chopped herb. Thyme, basil (pictured), tarragon, or parsley add color and a subtle flavor.
- Keep Warm: Serving a crowd? Keep these carrots warm in a crockpot set to warm. Give them a stir occasionally.
Yummy Serving Suggestions
Fish, pork and chicken are all fantastic choices and perfectly compliment this easy candied carrot recipe. Here are a few recipes to try:
- Ham: Bone-in ham with orange glaze is great and typically feeds a crowd. Or you could go with a smaller boneless, air fryer ham.
- Seafood: This easy air fryer salmon is ready in 10 minutes, or try pairing your carrots with these crispy salmon patties!
- Chicken: Looking for a classic pairing? Make this foolproof crockpot whole chicken!
How to Store and Reheat Leftovers
These candied carrots store wonderfully, I often make a double batch to ensure we have leftovers!
- Fridge: Store leftover carrots in an airtight container in the refrigerator for up to 5 days.
- Reheat: Heat carrots on the stove, stirring occasionally, or in the microwave. To loosen glaze, add a splash of maple syrup or a couple of teaspoons of hot water.
- Freeze: Transfer cooled carrots to a freezer safe bag or airtight container. Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.
Yield: 6 servings
Candied Carrots
This candied carrots recipe is a classic that may easily become your new favorite side dish! Just a few simple ingredients make these carrots a sweet and delicious addition to any meal.
Ingredients
- 2 lbs carrots, peeled and cut into 2 inch pieces
- 1 cup water
- ⅓ cup packed brown sugar
- 4 tablespoons unsalted butter
- 1 teaspoon cinnamon
- 1 teaspoons salt
- freshly ground black pepper, to taste
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Instructions
- In a large saucepan with a lid, bring all ingredients to a boil. Lower heat to a simmer and cover. Cook for 10 minutes, stirring as needed.
- Uncover and increase heat to medium-high. Cook, stirring often, until liquid is reduced to a glaze and carrots are tender, about 10 minutes.
- Serve immediately!
Notes
Store: Transfer cooled leftover carrots to an airtight container and store in the refrigerator for up to 5 days.
Reheat: Heat carrots on the stove, stirring occasionally, or in the microwave. To loosen glaze, add a splash of maple syrup or a couple of teaspoons of hot water.
Freeze: Transfer cooled carrots to a freezer safe bag or airtight container. Freeze for up to 3 months. For best results, thaw in the fridge overnight before reheating.
Similar-Sized Carrots: Cut your carrots to roughly the same size for even cooking.
Substitute Baby Carrots: Make this recipe faster and easier by using baby carrots! Evenly sized, pre-peeled and washed these provide a great short-cut for busy cooks. Rinse and dry before adding to the recipe.
Candied Carrots with Garlic: Try mincing or pressing a few garlic cloves and add while cooking for a savory addition.
Fresh Herbs: Customize by adding a couple of tablespoons of your favorite, finely chopped herb. Thyme, basil (pictured), tarragon, or parsley add color and a subtle flavor.
Keep Warm: Serving a crowd? Keep these carrots warm in a crockpot set to warm. Give them a stir occasionally.
Nutrition
Serving: 1serving, Calories: 176kcal, Carbohydrates: 27g, Protein: 2g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 20mg, Sodium: 498mg, Potassium: 504mg, Fiber: 4g, Sugar: 19g, Vitamin A: 25493IU, Vitamin C: 9mg, Calcium: 67mg, Iron: 1mg
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[…] Candied Carrots Recipe […]
I had only had candied carrots once before, at a wedding. These were even better! The whole family loved this recipe!
Oh yum! I love carrots, they go so gorgeously sweet! If you like sweet you should check out my caramelised carrot and coriander risotto with melty mozzarella, it’s amazing!
I make something really similar every Thanksgiving! I always tuck a little thyme or rosemary in with them, too. Great recipe!
I find that the easy classic recipes are always the most cooked and most popular from my blog. And the most asked for! I love this recipe, and I never think to make carrots like this other than at Thanksgiving, my kids would love these!! Gorgeous pic 🙂
Yum, I love candied carrots 🙂 I’m always interested to see the ways people approach their classic dishes.
Such a great idea! Sometimes the simplest dishes are the best 🙂
I’m the same way. I never share the easy classics on my blog b/c I figure people know them! Turns out those are the staples people are always looking for! This is a great recipe!
Classics are the best and these carrots look delicious! In my family we like to eat them with fresh oregano, julienned onion, extra virgin olive oil, sherry vinegar, and sea salt. I must try this way though!
Sharing your every day classics is the best idea! Too many people assume everyone has a recipe for this or that, yet you’ll be surprised at how many readers will be looking for this exact recipe! 🙂 And, I love candied carrots!
This is pretty much the way I make them as well and I got my recipe like 20 years ago from a Pampered Chef meeting I went to. By the way, I’m not a big fan of those meetings but two great things came out of that meeting, this recipe and my very first spatula which I used to death.
This recipe sound delicious, and these may be the most gorgeous carrots I’ve ever seen! Pinning to remember the recipe and ooh and ah over the picture repeatedly. Thanks!
Yum, this reminds me of the carrots my Nana used to make!
One of my favorite ways to eat carrots!
I’ve actually never made candied carrots so this recipe is definitely a welcome addition to my repertoire!
YUM! I love candied carrots! So pretty and vibrant too!
I love candied carrots and they truly are a great classic!
GIVE ME THESE CARROTS.
Sorry to scream.
So, I don’t think I’ve ever had candied carrots. I’m going to go cry for a bit and then go make these for dinner.
It’s always the ones that you don’t think to share that everyone wants (or become fluke-ish hits!) Your carrots look so good!