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.
Prep Time5 minutesminutes
Cook Time20 minutesminutes
Total Time25 minutesminutes
Ingredients
2lbscarrots, peeled and cut into 2 inch pieces
1cupwater
⅓cuppacked brown sugar
4tablespoonsunsalted butter
1teaspooncinnamon
1teaspoonssalt
freshly ground black pepper, to taste
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.