In my kitchen, Candied Carrots are nothing short of magic. It still amazes me how simple sliced carrots can turn into glossy, buttery, sweet bites that everyone loves. Every time I serve them, I see faces light up the moment that brown-sugar glaze hits their taste buds—it’s the kind of reaction every home cook enjoys.
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Why These Carrots Steal the Show
This is one side dish that always stands out. The brown sugar melts into the butter and creates a beautiful glaze that brings out the carrots’ natural sweetness. Even the picky eaters at my table ask for seconds. Once you try them, you’ll never think of carrots as “just vegetables” again.
What You’ll Need
- Sliced carrots: Whole carrots sliced evenly work best, though baby carrots are a good backup.
- Brown sugar: The key to that rich, candy-like glaze. Honey can be swapped in for a fun variation.
- Butter: The secret to making the whole dish silky, rich, and irresistible.
Let’s Make Candied Carrots
1. Cook the Carrots
Place your carrots in a large pot and cover them with about an inch of water. Bring to a boil, then cover and simmer for 8–10 minutes until tender.
2. Drain Them Well
Pour the carrots into a colander while you prepare the glaze.
3. Make the Glaze
Using the same pot, melt the butter with the brown sugar, salt, and pepper. Stir until everything is smooth and bubbling softly.
4. Finish with a Shine
Add the carrots back in and stir for about 5 minutes, coating them fully until they’re glossy and gorgeous. A sprinkle of fresh parsley adds the perfect finishing touch.
Fun Ways to Switch It Up
- Add a little spice: A pinch of cinnamon brings warmth, while a dash of cayenne adds a subtle kick.
- Try different cookware: A pressure cooker softens the carrots quickly, and a slow cooker is great when you’re multitasking.
How to Store Leftovers
These candied carrots keep well in the fridge for up to 3 days. Just store them in an airtight container. Reheat gently on the stove or in the microwave. Skip freezing—they lose their texture and just aren’t the same.
Perfect Pairings
These sweet glazed carrots go beautifully with classic comfort meals. They’re especially delicious alongside pot roast, baked ham, or pork loin. On cold evenings, they bring a cozy, sweet touch to the table.
Frequently Asked Questions
→ How do I know when the carrots are done?
They should be fork-tender but still hold their shape—not mushy.
→ Can I use baby carrots instead?
Absolutely. Just cook them a minute or two longer since they’re thicker.
→ Why did my carrots stay hard?
They simply need more time simmering. Keep cooking until tender.
→ Can I make these ahead of time?
Yes! Make them a few hours early and reheat gently. The glaze may need a little stir to smooth out again.
→ How thick should I slice the carrots?
Aim for about 1/4-inch slices. This ensures quick, even cooking.
Candied Carrots Recipe
Equipment
- Large saucepan
Ingredients
- 2 pounds carrots sliced
- 1/4 cup butter
- 1/4 cup packed brown sugar
- 1/4 teaspoon salt
- 1/8 teaspoon white pepper
- Minced fresh parsley optional
Instructions
- Add sliced carrots to a large saucepan and pour in enough water to cover by 1 inch.
- Bring to a boil, reduce heat, cover, and simmer 8–10 minutes until crisp-tender.
- Drain carrots and set aside.
- In the same pan, melt the butter with brown sugar, salt, and pepper, stirring until smooth.
- Return carrots to the pan and cook for about 5 minutes, stirring until evenly glazed.
- Add parsley before serving, if desired.
Notes
- A perfect holiday or Sunday dinner side dish.
- The buttery brown-sugar glaze elevates plain carrots into something truly special.
