Candied Carrots are a simple, sweet side dish that adds warmth and color to any meal. Tender carrots are simmered in a buttery brown sugar glaze until glossy and caramelized. They’re a perfect balance of sweet and savory, pairing beautifully with roasted meats, holiday dinners, or even as a quick vegetable upgrade for weeknights.
Servings: 4
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
2. Ingredients
- 1 pound carrots, peeled and sliced into ¼-inch rounds (or use baby carrots)
- 3 tablespoons butter
- ¼ cup brown sugar
- 1 tablespoon honey or maple syrup
- ¼ teaspoon salt
- ⅛ teaspoon ground cinnamon (optional, for warmth)
- Fresh parsley, for garnish
3. Instructions
Step 1: Cook the Carrots
Bring a pot of salted water to a boil. Add the carrots and cook for 5–6 minutes until just tender but not mushy. Drain and set aside.
Step 2: Make the Glaze
In a large skillet, melt the butter over medium heat. Stir in brown sugar, honey, salt, and cinnamon (if using). Let it bubble for 1–2 minutes until slightly thickened.
Step 3: Add the Carrots
Add the cooked carrots to the skillet and toss to coat them evenly with the glaze. Cook for another 5–7 minutes, stirring occasionally, until the carrots are glossy and the sauce clings to them.
Step 4: Serve
Transfer to a serving dish and sprinkle with chopped parsley for a fresh touch. Serve warm.
4. Nutrition (Per Serving)
Calories: 160
Fat: 6g
Carbohydrates: 26g
Protein: 1g
Sugar: 21g
Fiber: 3g
Sodium: 180mg
5. Tips
- For extra flavor, add a splash of orange juice or a pinch of nutmeg to the glaze.
- Use rainbow carrots for a colorful presentation.
- These reheat beautifully—just warm in a skillet over low heat before serving.
- Add toasted pecans or walnuts on top for a festive touch.
