Easy Candied Carrots Recipe

These candied carrotswill get everyone to devour their veggies. 

Fork-tender and sweet, they taste as good as candy. From sides to salads, you’ll want them with everything. 

Candied carrots are a delectable dish, often popping up around the holidays. 

Thanksgiving turkey, Christmas roast beef, and Easter ham– these pair well with all holiday proteins. And they’re quick enough for weeknights. 

The brown sugar glaze turns the vibrant carrots into a caramelized treat. They’re sure to win over any crowd. 

So, the next time you need a side dish, don’t just settle for basic veggies. Upgrade with candied carrots!

Candied Carrots 

Who knew carrots could taste this good? Buttery, tender, and mildly sweet, these candied carrots are addicting. 

Not only that, but they’re the easiest thing to make. You only need a bunch of carrots, parsley, and the four-ingredient glaze.

Slather them with that sweet goodness and caramelize them in a pan. Their glossy, sugary coating glistens like a gem. 

Speaking of which, these carrots are a treasure trove of goodness. They taste great, and the carrots are rich in vitamins. It’s a win-win!

I know- the name says candied, but they’re not cloying sweet either. 

They have a mild kiss of sugar to intrigue your taste buds. It’s just the right amount to enhance the real star, carrots!

Eat them for a snack or serve them with dinner. 

They’re very versatile, so they pair with all kinds of meals. Mashed potatoes, sauteed spinach, oven-fried pork chops, baked chicken, you name it. 

Ingredients

Like my favorite honey roasted carrots, this ingredient list is super short. And that’s because carrots are already super tasty on their own.

Here’s everything you need:

• Carrots- Wash, peel, and cut whole carrots into coins. 

• Butter- Add it to the glaze to make the carrots rich and delicious. For a vegan-friendly option, use plant-based butter.

• Brown sugar- I use light brown sugar. But regular brown sugar works, too.

• Salt- A classic flavor enhancer! Use it for the glaze. 

• White pepper- Don’t have white pepper? Use ground black pepper instead. It’s not as mild, but it offers a delicious flavor, too.

• Parsley- Fresh parsley adds a pop of color. If you’re all out of fresh, use dried parsley. 

How to Make Candied Carrots

Candied carrots are a quick dish you can throw together in a handful of steps. Here’s how to make it:

1. Cook the carrots. Simmer carrots for about 8 to 10 minutes. They should be tender.

2. Make the glaze. Add butter, brown sugar, salt, and pepper to a pan. Cook on medium heat until the butter melts. 

3. Coat the carrots. Add the carrots to the pan. Cook and stir for about 5 minutes. Carrots should be well-coated.

4. Garnish and serve. Sprinkle the parsley on top of the carrots and serve.

Tips for Success 

With simple recipes, it’s often easy to overlook a few things. So here are some tips for making the best candied carrots:

• Cut the carrots the same size. They will cook more evenly.

• Be sure to drain the carrots. If you don’t let them drain, they turn out watery.

• Roast the carrots instead. Roasting brings out the natural sweetness of the carrots.

• Don’t overcook the carrots! Unless you’re making creamy soup, nobody likes a mushy carrot. So keep your eye on the time. 

Variations 

Sure, the ingredients are minimal. But candied carrots have more variations than you might think. 

Here are some recommendations to try:

• Use baby carrots. Packaged baby carrots skip the need to peel and chop. But choose similar-sized ones so they cook evenly.

• Swap out the light brown sugar. Honey or maple syrup both work. You may need to adjust the quantities, though.

• Add a twist of citrus. Lemon or orange will make the flavors pop.

• Experiment with different herbs. Rosemary, thyme, basil, oregano- any of these will taste great. 

• Make it vegan-friendly. Just use non-dairy butter instead of regular. 

How to Store 

Do you have leftovers? Don’t let them go to waste! 

Store them properly to keep them fresh. 

• Store. Place the carrots in an airtight container, then pop them in the fridge. They will keep for up to 5 days.

• Freeze. Transfer room-temperature carrots to a freezer-friendly container, then freeze. Eat them within 3 months. 

• Reheat. First, thaw if frozen. Then reheat the carrots in a pan and stir until warm. Likewise, you can reheat them in the microwave. Just use a microwavable container and reheat for 1-minute intervals until warm.