These candied carrots are sliced carrots in a brown sugar and butter glaze that are simmered until tender. It’s a super easy side dish that’s perfect for a weeknight dinner or a holiday meal!
Even the most staunch veggie haters will adore these carrots coated in a sticky sweet glaze. They’re so simple to make you won’t even believe it!
One thing I always have in my fridge is a bag of carrots. They’re inexpensive, last for weeks and make for a perfect side dish. These candied carrots dress up your basic steamed carrots with a brown sugar and butter glaze that is out of this world delicious! You can have this side dish on your table in about 15 minutes which makes it perfect for those busy days when you’re trying to get dinner made in a hurry.
How to make candied carrots
To make candied carrots you’ll need whole carrots, butter, brown sugar, salt, pepper and parsley. That’s it! You can cut your carrots into sticks or slices. I typically do slices because they cook faster and are easier to eat.
The first step is to simmer your carrots in a little water until they start to soften. After that you’ll stir in the butter, brown sugar and seasonings, then let everything cook together until the carrots are coated with delicious glaze.
I add a little chopped parsley at the end for added color and flavor, but you can skip that step if you’re in a hurry or don’t have any fresh parsley in the house.
The end result is tender carrots that are both sweet and savory. If you have kids that are picky eaters, these candied carrots are a great way to some some veggies in them, because they taste a little bit like candy as the name implies!
I make these candied carrots as a side to a roasted chicken, and they’re always on our Easter table alongside our holiday ham. However you decide to serve your candied carrots, they’re sure to be a huge hit!
More side dish recipes you’ll love
- Green Bean Bundles
- Garlic Butter Mushrooms
- Parmesan Roasted Broccoli
- Slow Cooker Creamed Corn
- Broccoli and Cheese Casserole
Candied Carrots
Ingredients
- 1 lb carrots peeled and sliced into 1/2 inch pieces
- 2 tablespoons butter
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 tablespoon chopped parsley
Instructions
- Place the carrots in a large pan. Add 1 cup of water to the pan. Bring to a simmer and cook the carrots for 8-10 minutes or until tender.
- Drain the water from the pan and return the pan to the stove over medium heat. Add the brown sugar, butter, salt and pepper.
- Cook for 2-3 minutes or until butter and sugar have melted and carrots are coated in the glaze. Sprinkle with parsley and serve.
Ash says
Delicious with Tuscan herb dry-rubbed pork tenderloin and mashed potatoes with cranberry sauce! Best dinner I’ve had in a while, so many delicious flavors that all complement each other perfectly! Would definitely recommend!
Libby says
One of my favs. A must have with pork chops. Thank you!
Jessica says
These were great! And easy! Thank you!
John says
Super easy and delicious!
donovan says
So two thoughts, 1) nutmeg 2) this would go great with a butternut pear soup.
Kimberly Olson says
This recipe is the bomb!!! Merry Christmas!
James says
Wouldn’t they taste better if you baked them in the oven first before tossing them in the butter mixture. Simply place in oven safe pot skip the water and bake until done in the oven, than toss with brown sugar butter, perhaps a little maple syrup.
Sara says
I’ve never tried this before so I don’t know if it would work, let me know if you try it!
Felicia says
I cooked these tonight with Creamy Lemon Thyme Pork Chops, corn on the cob, and chick peas. Delicious!
William Griggs says
How did I get to be 61YO and never had a cooked carrot. These were delicious. Served twice in first week. Next I’ll try baby carrots. Thanks.
Karilyn says
Made these tonight with some honey garlic pork chops and mashed potatoes. Very delicious!
Sara says
So glad you enjoyed it, thanks for reporting back!
Koketso Malebe says
It was so yummy. My kids enjoyed them . Convenient midweek dinner side. Had them with battered fish and roasted potatoes.
Sara says
Yay so glad to hear you enjoyed them! Thanks for reporting back!
Peter says
A tablespoon or two of Sambuca added to the butter glaze makes a nice variation.
Sara says
That sounds great, will try it next time!
Mary K says
Do you think they’d cook according to the same directions if I used whole baby carrots instead of chopped?
Sara says
Yes that will work you’ll just have to cook them a bit longer!
Shay says
Could these be made a day before ? What’s the best reheat option ?
Sara says
Yes they can, you can either microwave them or reheat over low heat on the stove.