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These brown sugar cinnamon candied carrots are the easy holiday side that disappears first off the table, tender baby carrots coated in a buttery, sweet, cinnamon glaze. They take just a handful of ingredients and come together in one pan, so they are perfect for busy holiday cooking. I make a big batch every Thanksgiving to go with our brown sugar glazed ham, and even the carrot skeptics go back for seconds.
A quick boil followed by a buttery brown sugar glaze gives you perfectly tender, candy coated carrots.
Candied Carrots Quick Look
- 🕒 Prep Time: 10 minutes
- 🌡️ Cook Time: 35 minutes
- ⏳ Total Time: 45 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 180kcal
- 🌶️ Flavor Profile: Sweet, buttery, and warmly spiced with cinnamon
- ✋ Difficulty: Easy, a fuss free holiday side like our mashed sweet potatoes
Quick Answer
Boil baby carrots in salted water until al dente, then drain. In the same pan, melt butter and whisk in dark brown sugar and cinnamon. Return the carrots to the pan and cook over high heat, stirring often, until the glaze reduces and coats the carrots in a glossy candy coating. Garnish with parsley and serve.
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Why This Recipe Works
Click to see the technique science
- Boiling first ensures tenderness. Par boiling the carrots before glazing guarantees they cook through to fork tender, so they are never crunchy under the glaze.
- Dark brown sugar deepens the flavor. Dark brown sugar brings more molasses richness than light, giving the glaze a deeper, caramel like flavor.
- Butter makes it glossy. Real butter melts into the sugar to create a silky, glossy glaze that clings to every carrot.
- High heat reduces the glaze. Cranking the heat at the end cooks off the extra liquid so the glaze thickens and candies onto the carrots.
- Baby carrots keep it easy. Pre peeled baby carrots mean zero prep work, so this side comes together with almost no effort.
Why You’ll Love This Recipe
- They are the easiest holiday side, made in one pan with just a few pantry staples.
- Sweet, buttery, and cinnamon spiced, they win over even the pickiest vegetable eaters at the table.
- They come together fast and pair with everything from roasted turkey to a weeknight chicken dinner.
Key Ingredients
Just six simple ingredients turn into the sweetest holiday side. Here is what each one does.
- Baby carrots: The star. Pre peeled and ready to go, they cook up tender and soak in all that sweet glaze.
- Dark brown sugar: The candy coating. Its molasses richness gives the glaze a deep, caramel like flavor.
- Butter: It melts into the sugar to create a silky, glossy glaze that coats every carrot.
- Cinnamon: A warm spice that turns simple glazed carrots into a cozy, holiday worthy side.
- Salt and parsley: Salt seasons the carrots as they boil, while a sprinkle of parsley adds fresh color at the end.
See recipe card for exact quantities.
Variations and Substitutions
These candied carrots are easy to make your own.
- Add a glaze upgrade: Stir in a splash of maple syrup or honey for an even richer glaze.
- Make them spiced: Add a pinch of nutmeg or ginger along with the cinnamon for more warmth.
- Use whole carrots: Swap baby carrots for peeled, sliced regular carrots, adjusting the boil time as needed.
- Add a crunch: Sprinkle toasted pecans or walnuts over the top before serving.
- Brown butter: Brown the butter before adding the sugar for a nutty, extra rich flavor.
How to Make Candied Carrots
- Add the baby carrots to a medium pot, cover with cold water, and stir in the salt.
- Cover and bring to a boil, then reduce to medium and simmer about 15 minutes until al dente. Drain and set the carrots aside.
- In the same pan, melt the butter, then whisk in the dark brown sugar and cinnamon until smooth.
- Return the drained carrots to the pan with the glaze.
- Increase the heat to high and cook, stirring frequently, until the glaze reduces and coats the carrots.
- Cook until the carrots are glossy and candy coated, then top with minced parsley and serve.
Recipe Tips & Tricks
- Do not skip the boil. Par boiling first ensures the carrots are tender. Trying to cook them through in the glaze alone leaves them crunchy.
- Use the same pan. Making the glaze in the same pan saves dishes and lets the carrots soak up every bit of flavor.
- Reduce on high heat. Cranking the heat at the end is what thickens the glaze into that signature candy coating.
- Stir frequently. Keep the carrots moving as the glaze reduces so it coats evenly and does not scorch.
- Use dark brown sugar. It gives a deeper, more caramel like flavor than light brown sugar, but either works in a pinch.
- Serve them hot. Candied carrots are at their glossy best right off the stove, so time them to finish close to serving.
Serving Ideas and Suggestions
These candied carrots are a holiday table classic. Serve them alongside our brown sugar glazed ham or roasted turkey for a complete feast.
Round out the plate with creamy mashed potatoes and a green vegetable like roasted Brussels sprouts for a beautiful holiday spread.
They are also an easy way to dress up a weeknight dinner. A pan of candied carrots makes simple roast chicken or pork feel a little more special.
Candied Carrots FAQs
Yes. Boil the carrots up to a day ahead and refrigerate. When ready to serve, make the glaze and toss the carrots in to heat through and coat, which only takes a few minutes.
Absolutely. Peel and slice regular carrots into even pieces or sticks. You may need to adjust the boiling time slightly so they reach the same al dente tenderness.
A watery glaze usually means it has not reduced enough. Increase the heat to high and keep cooking, stirring often, until the extra liquid cooks off and the glaze thickens and coats the carrots.
Yes. Add cooked carrots, butter, brown sugar, and cinnamon to a slow cooker and cook on low until the carrots are tender and glazed, stirring once or twice.
Store leftovers in an airtight container in the fridge for up to four days. Reheat gently in a pan or the microwave, adding a small pat of butter to loosen the glaze.
They are a perfect holiday side. They are sweet, easy, made in one pan, and pair beautifully with ham, turkey, and all the classic holiday mains, so they are a Thanksgiving and Christmas favorite.
Building your holiday menu? Add our creamy mashed sweet potatoes next.
Love sweet glazed veggies? Our maple glazed carrots come together in the slow cooker.
Brown Sugar 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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