These candied carrots are sliced carrots in a brown sugar and butter glaze that are simmered until tender. 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! Serve these carrots alongside London broil or baked boneless pork chops for a fabulous and memorable meal.
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.
Candied Carrots Ingredients
This recipe is made with carrots, butter, brown sugar, salt, pepper and parsley.
How do you make candied carrots?
Place the carrots in a large pan with some water, then simmer until the carrots are tender. Drain any excess water from the pan, then add butter, brown sugar, salt and pepper. Cook until a glaze forms, then add a sprinkle of parsley and enjoy!
Tips for the perfect dish
- You can cut your carrots into slices or sticks, either way will work fine. You can also use whole baby carrots if you don’t want to do any peeling or chopping.
- This dish can be prepared up to 2 days before you plan to serve it. Store the finished carrots in an airtight container in the fridge, then reheat on the stove until warmed through.
- Leftovers can be stored in the refrigerator for up to 4 days.
- Candied carrots will stay fresh in the freezer for up to 2 months.
Recipe FAQs
There are so many different ways to cook carrots that produce great results! My favorite methods include sauteed carrots like this candied carrots recipe, and also roasted carrots.
Carrots are a naturally sweet vegetable, and a little bit of honey or brown sugar really brings out the sweetness. Carrots also pair well with savory flavorings such as garlic, ginger and spices like cumin and paprika.
Yes, you can reheat candied carrots. I recommend reheating them on the stove over medium heat for 5-7 minutes or until warmed through. You might need to add a tablespoon of water to the skillet so that the carrots don’t get overly browned as they heat up.
Flavor Variations
This recipe is great as-is, but you can add other ingredients to customize the flavors to your tastes.
- Vegetables: You can add other root vegetables such as parsnips, sweet potatoes and beets for a variety of flavors and textures.
- Sweetener: No brown sugar on hand? Honey and maple syrup both make great substitutes.
- Spices: Feel free to add a pinch of spice to the skillet such as cinnamon, nutmeg, allspice or ground ginger.
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 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.
Notes
- You can cut your carrots into slices or sticks, either way will work fine. You can also use whole baby carrots if you don’t want to do any peeling or chopping.
- This dish can be prepared up to 2 days before you plan to serve it. Store the finished carrots in an airtight container in the fridge, then reheat on the stove until warmed through.
Thumbs up! As a kid in the 1950s, veggies weren’t my favorite. My grandmother and mother always made cooked carrots sweet and tender. My mom is now in her 90s but couldn’t remember her recipe, but she said that anytime you add a sweetener (sugar, brown sugar, honey, etc.) always add a pinch of salt to both enhance the sweetness and keep it from being “too sweet.” This easy recipe brought back fond memories and will be a regular for my own grands.
Could you make ahead and freeze for Christmas?
Yes that should be fine!
Can you make ahead of time and reheat in microwave or reheat in slow cooker set to low. Making for 20 people.
Yes that will work!
Can you do it in a microwave
I’ve never tested the recipe this way but I do think it would be possible!