Candied Carrots Recipe

If you have a soft spot for simple side dishes that feel like a warm hug on a plate, let me introduce you to my absolute favorite: Candied Carrots. This recipe transforms humble carrots into a luscious, glossy dish bursting with sweet and buttery notes that make every bite irresistible. Whether you’re aiming to jazz up a weeknight meal or impress at a holiday dinner, these Candied Carrots bring vibrant color and irresistible flavor that always steals the scene.

Ingredients You’ll Need

With just a handful of everyday ingredients, this recipe highlights how straightforward cooking can elevate simple veggies to star status. Each one plays a vital role — from the earthy sweetness of the carrots to the rich, caramel-like glaze created by brown sugar and honey.

• Extra-virgin olive oil: Adds a subtle fruitiness and helps the carrots start cooking with a lovely sear.
• Carrots (peeled and cut): The foundation of the dish, providing vibrant color and natural sweetness.
• Kosher salt: Brings out the natural flavors and balances the sweetness.
• Ground black pepper: Adds just a hint of gentle heat to contrast the sugary glaze.
• Light brown sugar: Delivers deep caramel notes and helps create the signature glaze.
• Honey: Enhances sweetness with a floral nuance and sticky texture.
• Water: Keeps the carrots moist and helps the sugar dissolve to form the glaze.
• Unsalted butter: Melts into the glaze for a silky, rich finish.
• Fresh parsley (chopped): Provides a fresh herbal pop that brightens the dish as a garnish.

How to Make Candied Carrots

Step 1: Heat the Oil and Prepare Carrots

Start by heating the extra-virgin olive oil in a large skillet over medium heat until it’s shimmering — this ensures the carrots will cook evenly and develop a slight golden crust. While the oil heats, peel your carrots and cut them on the diagonal into 1-inch pieces. For thicker carrots, halving them lengthwise ensures they cook uniformly, a simple trick that guarantees even tenderness.

Step 2: Cook Carrots Until Slightly Softened

Add the carrots to the pan along with kosher salt and black pepper. Stir them around so every piece gets a sheen of oil and seasoning. Cook for 2 to 3 minutes, stirring occasionally, until the carrots are just beginning to soften and their edges get a touch golden. This initial caramelization is the key foundation for that delightful depth of flavor.

Step 3: Sweeten with Brown Sugar and Honey

Once the carrots have that light golden glow, sprinkle in the light brown sugar and drizzle the honey on top. Stir continuously to help the sugars dissolve into the warm carrots, enveloping each piece in a sweet, sticky coat that promises pure indulgence in every bite.

Step 4: Simmer with Water Covered

Turn the heat down to medium-low and pour in half a cup of water to deglaze the pan and create steam. Cover your skillet with a lid and let the carrots cook gently for 5 to 8 minutes or until they become fork-tender. Keep an eye on the liquid; if it evaporates too quickly before the carrots soften, add a little more water to keep the glaze luscious and the carrots perfectly tender.

Step 5: Finish With Butter and Transfer to Serving Dish

Once the carrots are tender and the glaze thick and syrupy, remove the lid and stir in the unsalted butter until it melts completely, giving the dish its glossy finish. Transfer the glazed carrots to a serving dish, spooning any remaining syrupy glaze over the top to maximize that sweet, buttery goodness.

Step 6: Garnish and Serve

Scatter freshly chopped parsley over your Candied Carrots just before serving for a lovely burst of color and a fresh herbal note that perfectly balances the sweetness. Serve warm and watch as this simple side disappears quickly from the table.

How to Serve Candied Carrots

Garnishes

A sprinkle of fresh parsley adds a brilliant burst of green that visually pops against the glossy orange carrots, while offering a fresh contrast to the rich sweetness. For a little extra flair, you can also try toasted pecans or a sprinkle of flaky sea salt to add texture and depth.

Side Dishes

Candied Carrots pair beautifully with roasted meats like turkey, pork, or chicken, making them a natural accompaniment to your holiday feasts or Sunday dinners. Their sweet and buttery character provides a lovely counterpoint to savory mains and earthy grains like quinoa or wild rice.

Creative Ways to Present

Think beyond the platter by layering the Candied Carrots over a bed of creamy mashed potatoes or stirring them into grain bowls for bursts of sweetness. They also work wonderfully tossed into warm salads, adding a pop of color and a satisfying chew that elevates any dish.

Make Ahead and Storage

Storing Leftovers

Allow your Candied Carrots to cool completely before storing them in an airtight container in the refrigerator. They will keep well for up to 4 days, making them perfect for meal prep or an easy reheat side on busy days.

Freezing

You can freeze the cooked Candied Carrots by placing them in a freezer-safe container or bag. For best texture, use within 2 months and thaw overnight in the refrigerator before reheating gently on the stovetop or in the microwave.

Reheating

Rewarm your Candied Carrots slowly in a skillet over low heat or in the microwave, stirring occasionally. Adding a small splash of water can help refresh the glaze and keep the carrots moist as they heat through.

FAQs

Can I use other types of carrots for Candied Carrots?

Absolutely! While traditional orange carrots are classic, you can also try rainbow carrots for a more colorful dish. Just adjust cooking time slightly if the pieces are thicker or thinner.

Is this recipe very sweet?

This version balances sweetness with savory seasoning and butter, creating a rich yet subtle sweet profile that complements rather than overwhelms the carrots’ natural flavor.

Can I make this vegan?

Yes, simply substitute the unsalted butter with a vegan butter or a quality olive oil for that glossy finish without animal products.

What can I do if I don’t have brown sugar?

If you don’t have brown sugar, you can use white granulated sugar with a small drizzle of molasses or increase the honey slightly to maintain the caramel flavor and moisture.

How do I prevent the carrots from becoming mushy?

Keep an eye on the cooking time and test the carrots for fork-tenderness frequently. Removing them as soon as they soften but still hold shape will keep the texture just right.

Final Thoughts

You really can’t go wrong with these Candied Carrots. They bring so much warmth, sweetness, and a touch of elegance to any meal. Give this recipe a try, and I promise you’ll find yourself reaching for it again and again whenever you want to turn simple carrots into something wonderfully special.

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