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These candied carrots are the ultimate side dish! Sweet glaze, buttery texture, and just the right bite. From weeknight dinners to holiday feasts, this candied carrots recipe will steal the show every time.
Taking Carrots to the Next Level
With a little bite and a lot of flavor, these sweet, glazed carrots make the perfect side dish. I love how warm and sweet candied carrots are, they taste delicious with savory dishes like meatloaf, roast chicken, beef, alongside potatoes, at Thanksgiving, or at Easter. It’s surprising how full of flavor carrots can be, and with a little brown sugar and butter, these are absolutely bursting with flavor!
Ingredients to Make Candied Carrots
- Carrots – I like using whole carrots and slicing them myself, but you can also use baby carrots. You can also cut the carrots into “sticks” rather than slices.
- Water & salt – for boiling
- Brown sugar – regular or dark brown sugar will work well for this recipe.
- Butter – the better the butter, the better the flavor!
- Vanilla extract – for a different flavor profile, optional
How to Make Candied Carrots Step-By-Step
- Prepare carrots – scrub or peel carrots and slice into 2-inch slices. Set aside.
- Boil – combine water and salt, bring water to a boil. When water is boiling, add carrots and cover with a lid. Boil for 5-7 minutes until just crisp tender, do not overcook.
- Mix brown sugar and butter – drain carrots and set aside. Combine brown sugar and butter and stir until the mixture becomes melted and smooth. Cook an additional 2 minutes until bubbly and thickened.
- Combine – add cooked carrots to the skillet with brown sugar and butter and gently stir. Serve immediately.
Pro Tips for Making Perfect Candied Carrots
No Mushy Carrots: Cooking carrots until just tender is key. You want them to still have some bite after steaming. They go back in the pan to get a coating of sugar and butter, so they risk overcooking. Candied carrots should always be fork-tender, never mushy. Our recipes calls to cut the carrots in 2-inch slices so if you go thinner, be cognizant of the time. These should cook for about 5-7 minutes, but check at 5.
Cut Uniformly: Whether using baby carrots or sliced large carrots, uniform pieces ensure even cooking.
Par-Cook First: Simmer or steam the carrots until they’re just tender before glazing. This ensures they don’t overcook during the caramelization process.
Don’t Rush the Glaze: Cook the glaze over medium heat, stirring gently so it reduces to the right consistency without burning.
Avoid Overcrowding: Cook the carrots in a single layer so they caramelize evenly.
What to Serve with Candied Carrots
Candied carrots are a versatile side for any occasion, holiday, or just your typical weeknight. They add a wonderful sweetness to savory meals. Try with a Tri Tip Roast, the flavors of rosemary in this recipe complement the sweetness of the carrots perfectly! For another, more elevated meal, you could serve candied carrots with a Honey Baked Ham, perfect for Easter or any special occasion. For more of a regular night, try these carrots with a nice cut of steak, our recipe for a Cast Iron Filet Mignon is my favorite choice.
Yes, candied carrots can be made ahead of time. Be sure after you make them, you allow the carrots to completely cool before placing them in an airtight container and then in the refrigerator because you don’t want them to steam and continue to cook in the container.
Candied carrots can be stored in any type of airtight container in the refrigerator. It isn’t recommended to freeze because the carrots become mushy when defrosted. To reheat leftovers, you can either warm them up in a saucepan on the stove, or microwave.
Yes, however, personally I don’t love the texture of frozen carrots. If you do want to use them, just boil like you would fresh carrots, being careful not to over boil. Some people prefer frozen carrots because you don’t have to fuss with washing and cutting but for me, it’s worth the extra steps to use fresh.
More Easy Vegetable Side Dishes
Sweet Sauteed Asparagus
Creamed Peas
How to Cook Frozen Corn
Roasted Vegetable Medley
Oven Roasted Asparagus
How to Cook Frozen Peas
How to Cook Artichoke
Grilled Corn on the Cob
Candied Carrots
Ingredients
- 2 pounds carrots
- 3-4 cups water (or more if needed)
- 1 teaspoon salt
- 2/3 cup brown sugar
- 4 tablespoons butter
- 1/8 teaspoon vanilla extract (optional)
Instructions
- Scrub or peel carrots and slice into 2-inch slices. Set aside.
- Combine water and salt in a high-walled skillet. There should be about 1" of water in the skillet so add more water if needed. Bring water to a boil over high heat. When water is boiling, add carrots and cover with a lid. Reduce heat to medium and allow carrots to steam for 5-7 minutes or until just crisp tender. Do not over cook.
- Drain off carrots and set aside. In the same skillet, over medium heat combine brown sugar and butter. Stir constantly until the mixture becomes melted and smooth. Cook for another 1-2 minutes until mixture is bubbly and thickens a little.
- Add carrots back into the skillet with the brown sugar mixture and gently stir until carrots become coated in the mixture. Serve immediately.
