Say hello to the most irresistible side dish you never knew you needed: Candied Carrots. This glorious recipe takes humble baby carrots and transforms them into glossy, sweet, buttery jewels that win over everyone at the table. The caramelized honey and brown sugar create a decadent glaze that clings to every tender carrot, offering the perfect balance of savory and sweet. Whether you’re dressing up a holiday feast or adding sparkle to a weeknight dinner, Candied Carrots deliver big flavor and a pop of color that makes every meal feel special.
Ingredients You’ll Need
Getting started is as simple as gathering a handful of pantry staples and fresh ingredients. What’s truly magical is how each element plays a specific role in building those iconic Candied Carrots flavors and that signature glossy finish.
- Baby carrots: These little carrots cook up beautifully and become perfectly tender without any peeling or chopping required.
- Water: Just enough to gently steam the carrots and start the cooking process before the glaze comes together.
- Salted butter: Adds richness and depth, while also helping the glaze become wonderfully silky.
- Dark brown sugar: Packed with molasses, this brings a deep caramel flavor that balances the sweetness and creates that classic candied shine.
- Pure honey: Enhances the glaze with floral notes and a lovely stickiness, making every bite extra luscious.
- Fresh cracked black pepper (optional): For a delicate hint of warmth that cuts through the sweetness—add if you crave a subtle zing.
- Fresh chopped flat-leaf parsley (optional garnish): Sprinkled on top for a burst of color and freshness that makes the dish pop.
How to Make Candied Carrots
Step 1: Steam the Carrots
Start by placing your baby carrots and water in a large skillet or saucepan over medium heat. Cover and let them simmer gently for 8-10 minutes, until the carrots are just becoming fork-tender but not mushy. This quick steam softens the carrots perfectly, setting the stage for all the delicious flavors to come.
Step 2: Create the Glaze
Once the carrots are tender, uncover the pan and drain any excess water. Drop in the salted butter, brown sugar, and honey. Stir gently so the butter melts and the sugars dissolve, turning into a thick, bubbly glaze that coats each carrot beautifully.
Step 3: Glaze to Perfection
Let everything simmer together over medium-low heat, stirring often. Watch as the carrots become glossy and the glaze thickens, about 6-8 minutes. Don’t rush—this is when the magic happens! If you love a little heat, now’s the time to sprinkle in fresh cracked black pepper for an extra dimension of flavor.
Step 4: Finish and Garnish
Once the glaze has reached your desired consistency and the carrots are shining like orange gems, remove the pan from heat. Move your Candied Carrots to a serving dish and finish with a flourish of fresh chopped parsley if you wish. Serve immediately for the best texture and flavor.
How to Serve Candied Carrots
Garnishes
A final touch can elevate Candied Carrots from delicious to show-stopping. Try a scatter of chopped fresh parsley for earthy color, or even a dash of orange zest if you want a zippy citrus aroma. For special occasions, a sprinkle of flaky sea salt creates an irresistible sweet-salty bite.
Side Dishes
Candied Carrots shine alongside classic roasted meats, hearty grain dishes, or vegetarian mains. They’re a must for holiday spreads with turkey or ham, but they also make Tuesday’s meatloaf or Wednesday’s baked tofu feel absolutely festive.
Creative Ways to Present
Go beyond the standard bowl! Try serving Candied Carrots in individual ramekins at each place setting for an elegant twist, or pile them high on a rustic platter surrounded by sprigs of fresh herbs. They’re also fantastic layered on grain bowls or sliced and scattered over a salad for a touch of sweetness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (which is a rare feat!), simply store your Candied Carrots in an airtight container in the refrigerator for up to 4 days. The flavors deepen overnight and they’re just as delightful reheated.
Freezing
For longer storage, Candied Carrots can be transferred to a freezer-safe container once cooled. They’ll keep well for up to 2 months. When you’re ready to enjoy them, thaw in the fridge overnight before reheating.
Reheating
The best way to reheat Candied Carrots is gently on the stovetop over low heat, with a splash of water to refresh the glaze and keep everything silky. A quick trip in the microwave also works—just cover loosely to keep them moist.
FAQs
Can I use whole carrots instead of baby carrots?
Absolutely! Just peel and cut whole carrots into uniform sticks or coins. Try to keep the pieces about the same size as baby carrots for even cooking and a consistent glaze.
Are Candied Carrots too sweet for a main meal?
Not at all—while they are sweet, the touch of butter, optional black pepper, and the natural earthiness of carrots strike a lovely balance. They add that perfect sweet-savory note to any savory meal.
Can I make Candied Carrots vegan?
Definitely! Substitute your favorite plant-based butter, and try agave syrup or pure maple syrup in place of honey. The results are every bit as golden and delicious.
What if I don’t have dark brown sugar?
Light brown sugar will work in a pinch, but for the deepest flavor and richest color, dark brown sugar is your best bet. In a real bind, you can even add a teaspoon of molasses to light brown sugar for a quick hack.
Can I prepare Candied Carrots ahead of time for a holiday meal?
Yes, these reheat beautifully. Make them up to two days in advance, store in the fridge, and warm them on the stove with a splash of water just before serving so they taste freshly made.
Final Thoughts
There’s something so joyful about a dish that brings smiles to every table, and Candied Carrots never fail to deliver. They’re easy, dazzling, and just a bit nostalgic—trust me, you’ll want to make them part of your regular rotation. Give these sweet, buttery beauties a try and let them work their magic in your kitchen!
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Candied Carrots Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Description
These Candied Carrots are a delightful side dish that perfectly balances the natural sweetness of carrots with a touch of indulgent caramelization. With a glossy, sticky glaze and a hint of savory butter, they make a standout addition to any meal.
Ingredients
Ingredients:
- 1 pound baby carrots, patted dry (454 grams)
- 1/4 cup water
- 1/4 cup salted butter
- 1/4 cup dark brown sugar, packed
- 1/4 cup pure honey
- 1/4 teaspoon fresh cracked black pepper, optional
- 2 teaspoons fresh chopped flat-leaf parsley, optional garnish
Instructions
- Prepare the Carrots: Rinse and pat dry the baby carrots. Set aside.
- Make the Glaze: In a skillet, combine water, butter, brown sugar, honey, and black pepper. Heat over medium until the mixture starts to bubble.
- Candy the Carrots: Add the baby carrots to the skillet. Cook, stirring occasionally, until the carrots are tender and the glaze thickens and coats the carrots, about 15-20 minutes.
- Finish and Serve: Sprinkle with chopped parsley if desired. Serve the candied carrots hot as a delicious side dish.
Notes
- You can adjust the sweetness of the glaze by varying the amount of honey or brown sugar.
- For a flavor twist, try adding a pinch of ground cinnamon or nutmeg to the glaze.
Nutrition
- Serving Size: 1 serving
- Calories: 240
- Sugar: 20g
- Sodium: 280mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 30mg
