Candied Carrots Recipe

Candied carrots are a beautiful blend of sweet and savory, offering a rich, buttery glaze that highlights the natural flavor of carrots with a caramel-like sweetness from brown sugar and a hint of warmth from cinnamon.

This dish is ideal for a special occasion but simple enough to prepare on any night when you want to add a touch of elegance to your table. Soft and tender, with a glossy, slightly sticky coating, candied carrots make a delightful side dish for any holiday meal or cozy dinner. If you’re seeking a sweet, veggie-centric side that’s easy to make and sure to impress, this recipe is a must-try.

Necessary Kitchen Equipment

• Medium saucepan
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Peeler and knife

Overview of Ingredients

• Carrots – Fresh, firm carrots are ideal; you can use baby carrots or slice larger carrots for this recipe.
• Butter – Adds richness and helps create a smooth, glossy glaze.
• Brown Sugar – Provides that deep, caramel-like sweetness that makes candied carrots irresistible.
• Honey (optional) – Adds a touch of natural sweetness and helps balance the glaze.
• Cinnamon – A hint of warm spice to elevate the dish (optional but recommended).
• Salt – Enhances the flavors and balances the sweetness.

Step-by-Step Instructions

1. Prepare the Carrots – Peel the carrots, and if you’re using large carrots, slice them into uniform pieces about ¼ inch thick. Baby carrots can be used whole.
2. Blanch the Carrots – In a medium saucepan, bring water to a boil. Add the carrots and blanch for about 3–4 minutes until they are just slightly tender. Drain and set aside.
3. Make the Candied Glaze – In a large skillet, melt the butter over medium heat. Add the brown sugar, honey (if using), and a pinch of salt. Stir until the sugar dissolves and the mixture becomes smooth.
4. Combine Carrots and Glaze – Add the blanched carrots to the skillet and toss to coat them in the glaze. Sauté the carrots over medium heat, stirring frequently, until they become tender and the glaze thickens, about 8–10 minutes.
5. Season with Cinnamon – If desired, sprinkle a pinch of cinnamon over the carrots in the final minute of cooking and stir to evenly distribute. This adds a warm, aromatic touch.
6. Serve – Remove the carrots from heat and serve immediately. Spoon any extra glaze over the carrots for added sweetness and shine.

Recipe Tips

For added flavor, try adding a pinch of nutmeg or a splash of orange juice to the glaze.
To make ahead, you can blanch the carrots a day ahead and store them in the fridge. Then, prepare the glaze and finish cooking just before serving.
Adjust the sweetness by reducing the brown sugar slightly if you prefer a more savory dish or add a touch more salt for balance.

What to Serve with Candied Carrots

Candied carrots pair beautifully with roasted meats like chicken, turkey, or lamb. They also complement mashed potatoes, stuffing, or rice pilaf for a cozy, complete meal. For a vegetarian option, serve with roasted brussels sprouts or a fresh green salad to balance out the sweetness.

Frequently Asked Questions

Q: Can I use baby carrots instead of regular carrots?
Yes, baby carrots work well for this recipe and can save you some prep time. Just keep an eye on them as they cook a little faster than sliced carrots.

Q: Can I make these carrots ahead of time?
Yes, you can blanch the carrots ahead of time and store them in the fridge. When ready to serve, prepare the glaze and cook the carrots as directed.

Q: Can I skip the cinnamon?
Absolutely! If you’re not a fan of cinnamon, you can leave it out. The dish will still be deliciously sweet without it.

Q: What other spices go well with candied carrots?
A touch of nutmeg or ginger can add depth to the glaze. Just a pinch will do if you want to experiment with different flavors.

Candied Carrots Recipe

Ingredients

• 1 lb fresh carrots (peeled and sliced, or baby carrots)
• 2 tbsp unsalted butter
• ¼ cup brown sugar
• 1 tbsp honey (optional)
• ¼ tsp ground cinnamon (optional)
• Salt, to taste

Instructions

1. Peel and prepare carrots. Blanch in boiling water for 3–4 minutes.
2. Melt butter in a skillet over medium heat. Add brown sugar, honey, and salt; stir until smooth.
3. Add carrots and toss to coat. Cook, stirring frequently, until tender and glazed, about 8–10 minutes.
4. Sprinkle with cinnamon, if desired, and serve warm.

Candied carrots

Candied carrots are a beautiful blend of sweet and savory, offering a rich, buttery glaze that highlights the natural flavor of carrots with a caramel-like sweetness from brown sugar and a hint of warmth from cinnamon.

Print Recipe Pin Recipe

Equipment

• Medium saucepan
• Large skillet or sauté pan
• Wooden spoon or spatula
• Measuring cups and spoons
• Peeler and knife

Ingredients

  

• 1 lb fresh carrots peeled and sliced, or baby carrots
• 2 tbsp unsalted butter
• ¼ cup brown sugar
• 1 tbsp honey optional
• ¼ tsp ground cinnamon optional
• Salt to taste

Instructions

 

• Peel and prepare carrots. Blanch in boiling water for 3–4 minutes.
• Melt butter in a skillet over medium heat. Add brown sugar, honey, and salt; stir until smooth.
• Add carrots and toss to coat. Cook, stirring frequently, until tender and glazed, about 8–10 minutes.
• Sprinkle with cinnamon, if desired, and serve warm.

Notes

Candied carrots pair beautifully with roasted meats like chicken, turkey, or lamb. They also complement mashed potatoes, stuffing, or rice pilaf for a cozy, complete meal. For a vegetarian option, serve with roasted brussels sprouts or a fresh green salad to balance out the sweetness.