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Who knew that a humble vegetable could transform into a dish so delightful that even the pickiest eaters would ask for seconds? Well, Candied Carrots do just that!
With this great recipe for candied carrots, we’re turning an everyday vegetable into a star side dish that shines on any dining table.
Whether you’re aiming to spruce up a family dinner or impress guests during a holiday meal, this Candied Carrots recipe is your golden ticket!
No only are they seriously delicious, they’re also ridiculously easy to make! Can’t go wrong there!
Imagine the sweet flavors of a brown sugar sauce and the natural sweetness of carrots melting together under the perfect heat to create a buttery glaze that coats each tender carrot beautifully.
This dish is a perfect example of simple ingredients creating something truly magical. Lily scarfs them down faster than you would believe!
Actually, she loves carrots in just about any form. Sometimes I wonder if she’s gonna start turning orange like an oompa loompa, haha!
Let’s jump into why this recipe for candied carrots are the best carrots you’ll have in your home!
Some of our other favorite veggies recipes we have on our site include: Easy Mexican Veggie Lettuce Wraps Recipe, Crunchy Asian Ramen Noodle Salad Recipe, and Easy Spanish Rice Recipe from Scratch.
WHY THIS RECIPE WORKS:
- Simplicity at Its Best: With just a few ingredients and minimal steps, anyone can whip up this dish, making it a perfect recipe for both beginners and seasoned cooks alike.
- Perfectly Balanced Flavors: The combination of dark brown sugar and butter creates a rich, caramel-like glaze that complements the natural sweetness of the carrots without overpowering them.
- Versatility: These carrots are not just for Thanksgiving! They’re a fantastic addition to any meal, from a casual weeknight dinner to special occasions like Easter or a family gathering.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Baby carrots
- Salt
- Butter
- Dark brown sugar
- Cinnamon
- Parsley, minced
HOW TO MAKE CANDIED CARROTS:
- In a medium pot, add the baby carrots and fill with cold water until they are just covered. Stir in the salt.
- Cover and bring to a boil over high heat, then reduce the heat to medium.
- Simmer for 15 minutes until the carrots are al dente, stirring occasionally. Drain the carrots and set aside.
- In the same pan, melt butter, then whisk in the brown sugar and cinnamon.
- Return the carrots to the pan and increase the heat to high. Stirring frequently, continue cooking until the brown sugar mix reduces to a thick and sticky glaze and the carrots are fork-tender, about 10 minutes.
- Top with minced parsley if using and serve.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT KIND OF CARROTS SHOULD I USE?
Any type of raw carrot works wonderfully for this glazed carrots recipe.
Whether you choose fresh, whole carrots from the farmer’s market or regular carrots from your local grocery store, the result will be delicious.
That brown sugar glaze does wonders on carrots.
For extra convenience, we use baby carrots, which are a great shortcut that requires less prep time.
If using large carrots, make sure to peel them then cut into chunks of similar size, cooking time will vary.
WHAT TO SERVE THESE WITH?
Brown sugar carrots pair beautifully with a variety of main dishes.
They’re particularly good at a holiday table. Think holiday ham, roast pork chops, or even alongside a hearty portion of carrot cake for those who love thematic dining!
You really don’t need a special occasion to make them, though.
Their sweet glaze and tender texture turn raw carrots into an excellent side for more savory entrees.
ANY ADDITIONS?
Yep! This easy candied carrot recipe can quickly be changed up. Tender carrots are really simple to pair with so many things!
- Sprinkle with fresh herbs like parsley or thyme for added color and flavor.
- Add a splash of orange juice for a citrusy twist.
- Toss in some raisins or cranberries during the last few minutes of cooking for a fruity touch.
- Sprinkle some crushed pecans or walnuts on top before serving for crunch.
- Mix in a pinch of ground ginger or nutmeg for a warm spice flavor.
- Drizzle with maple syrup instead of honey for a different kind of sweetness.
- Add a dash of vanilla extract to enhance the sweet flavors.
- For a savory twist, sprinkle with a little black pepper or garlic powder before serving.
ANY SUBSTITUTIONS?
From the type of carrots to really any of the other ingredients, you can certainly swap some things out.
- Substitute coconut sugar or maple syrup for brown sugar if you prefer.
- Use olive oil instead of butter for a dairy-free version.
- Swap honey with agave syrup if you’re vegan.
- Replace cinnamon with pumpkin pie spice for a different aromatic profile.
HOW TO STORE:
Refrigerator: Place leftovers in an airtight container and store in the refrigerator. They’ll keep well for up to 4 days.
Freezer: Freeze candied carrots in a single layer on a baking sheet before transferring to a freezer bag. They’ll last for up to three months. Reheat in the oven to maintain their texture.
DANA’S TIPS AND TRICKS:
- Low and Slow: Cook your carrots on medium-low heat to avoid burning the sugar.
- Stir Gently: While candied, carrots are delicate. Stir gently to keep them intact.
- Serve Warm: For the best flavor, serve these carrots warm.
- Adjust Sweetness: Depending on your taste, adjust the amount of sugar to make the carrots more or less sweet.
Candied carrots aren’t just a side dish; they’re a conversation starter.
Make sure you save the recipe card below!
Sweet, lightly spiced from the cinnamon, and utterly irresistible, these little gems are the perfect side dish to bring a whole lot of flavor to any table.
Try making them for your next gathering and watch as they become a new family favorite, proving that sometimes, the simplest dishes are the best. Happy cooking!
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If you’ve tried these CANDIED CARROTS, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Brown Sugar Cinnamon Candied Carrots
Ingredients
- 2 pounds baby carrots
- 1 teaspoon salt
- ⅓ cup salted butter
- ½ cup dark brown sugar packed
- ½ teaspoon cinnamon
- 1 tablespoon parsley minced, optional
Instructions
- In a medium pot, add the baby carrots and fill with cold water until they are just covered. Stir in the salt.2 pounds baby carrots, 1 teaspoon salt
- Cover and bring to a boil over high heat, then reduce the heat to medium.
- Simmer for 15 minutes until the carrots are al dente, stirring occasionally. Drain the carrots and set aside.
- In the same pan, melt butter, then whisk in the brown sugar and cinnamon.⅓ cup salted butter, ½ cup dark brown sugar, ½ teaspoon cinnamon
- Return the carrots to the pan and increase the heat to high. Stirring frequently, continue cooking until the brown sugar mix reduces to a thick and sticky glaze and the carrots are fork-tender, about 10 minutes.
- Top with minced parsley if using and serve.1 tablespoon parsley
Notes
- Low and Slow: Cook your carrots on medium-low heat to avoid burning the sugar.
- Stir Gently: While candied, carrots are delicate. Stir gently to keep them intact.
- Serve Warm: For the best flavor, serve these carrots warm.
- Adjust Sweetness: Depending on your taste, adjust the amount of sugar to make the carrots more or less sweet.
Nutrition
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