Print

Candied Carrots Recipe

Candied Carrots Recipe
Print Recipe

★★★★★

4.8 from 24 reviews

These candied carrots are a sweet and savory side dish featuring tender carrots glazed with a luscious mixture of brown sugar, honey, and butter. The carrots are cooked to perfection with a hint of seasoning, making them a delightful complement to any meal.

Ingredients

Scale

Main Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 ½ pounds carrots, peeled and cut on the diagonal into 1-inch pieces (thicker pieces cut in half lengthwise for even cooking)
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • 2 tablespoons light brown sugar, packed
  • 2 tablespoons honey
  • ½ cup water
  • 2 tablespoons unsalted butter
  • Fresh parsley, chopped, for garnish

Instructions

  1. Heat oil in skillet: Place a large skillet with a lid over medium heat and add the extra-virgin olive oil. Allow it to heat until hot and shimmering, preparing the pan for sautéing the carrots.
  2. Add carrots and season: Add the peeled and cut carrots to the skillet along with kosher salt and ground black pepper. Stir well to coat the carrots evenly with the oil and seasonings.
  3. Cook carrots: Sauté the carrots for 2 to 3 minutes, stirring occasionally. This process helps them soften slightly and develop a light golden color on the outside.
  4. Add brown sugar and honey: Pour in the light brown sugar and honey. Stir continuously until the sugar and honey melt, coating the carrots evenly with a sweet glaze.
  5. Reduce heat and add water: Lower the heat to medium-low and pour in ½ cup of water. Stir to incorporate, then cover the skillet with the lid to allow the carrots to steam and cook further.
  6. Cook until tender: Let the carrots cook for 5 to 8 minutes, or until they are fork-tender and the glaze becomes syrupy. If the water evaporates before the carrots are fully cooked, add a splash more water as necessary.
  7. Remove lid and add butter: Uncover the skillet and stir in the unsalted butter. Continue stirring until the butter melts completely, making the glaze shiny and rich.
  8. Serve: Transfer the candied carrots to a serving dish, spooning any remaining glaze over the top for extra flavor and shine.
  9. Garnish: Sprinkle freshly chopped parsley over the carrots for a pop of color and fresh herbal note. Serve warm for the best taste experience.

Notes

  • For even cooking, cut thicker carrot pieces in half lengthwise.
  • If the glaze dries out before carrots are tender, add a little more water to prevent burning.
  • Use unsalted butter to control the saltiness; adjust seasoning as needed.
  • This dish can be kept warm on low heat but is best served immediately after cooking.
  • Fresh parsley adds a nice touch of color and a subtle herb flavor but can be omitted if unavailable.

Nutrition

Keywords: candied carrots, glazed carrots, sweet carrots, side dish, vegetable side, honey glazed carrots

Find it online: https://cheframiflavor.com/candied-carrots-recipe/