Candied Carrots Recipe

Introduction

Candied carrots are a simple yet elegant side dish that brings out the natural sweetness of fresh carrots with a glossy honey-brown sugar glaze. They’re quick to prepare and make a perfect complement to any meal.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 ½ pounds carrots, peeled and cut on the diagonal into 1-inch pieces (cut thicker pieces 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. Step 1: Heat the olive oil in a large skillet over medium heat until hot and shimmering.
2. Step 2: Add the carrots, kosher salt, and black pepper to the skillet. Stir to coat the carrots evenly with the oil and seasonings.
3. Step 3: Cook the carrots for 2 to 3 minutes, stirring occasionally, until they start to soften and develop a light golden color.
4. Step 4: Add the brown sugar and honey to the skillet. Stir well until the sugar and honey melt and the carrots are fully coated with the glaze.
5. Step 5: Reduce the heat to medium-low, pour in the water, and stir to combine.
6. Step 6: Cover the skillet with a lid and cook for 5 to 8 minutes, or until the carrots are fork-tender and the glaze is syrupy. If the pan dries out before the carrots are tender, add a splash of water.
7. Step 7: Remove the lid and stir in the unsalted butter until it melts and the glaze becomes glossy.
8. Step 8: Transfer the carrots to a serving dish, spooning any remaining glaze from the pan on top.
9. Step 9: Garnish with chopped fresh parsley and serve warm.

Tips & Variations

• For a richer flavor, try substituting the olive oil with melted butter at the start.
• Add a pinch of ground cinnamon or nutmeg to the glaze for a warm, spiced twist.
• Use baby carrots for a quicker cooking time and a fun presentation.
• If you prefer a crunchier texture, reduce the cooking time and keep the carrots slightly firm.

Storage

Store leftover candied carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a tiny splash of water to loosen the glaze if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

Frozen carrots can work, but they may release extra water, which can dilute the glaze. Thaw and drain them well before cooking for best results.

Can I make candied carrots vegan?

Yes, substitute the unsalted butter with a plant-based butter or omit it entirely. Use maple syrup instead of honey to keep it fully vegan.

Candied Carrots Recipe

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★★★★★

4.9 from 222 reviews

These candied carrots are a delightful side dish featuring tender carrots glazed in a sweet and buttery mixture of brown sugar and honey. Cooked on the stovetop, they offer a perfect balance of natural sweetness and savory seasoning, garnished with fresh parsley for a vibrant finish.

• Author: nova
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Vegetables

• 1 ½ pounds carrots, peeled and cut on the diagonal into 1-inch pieces (cut thicker pieces in half lengthwise for even cooking)

For the Glaze

• 2 tablespoons extra-virgin olive oil
• 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 the oil to heat until it is hot and shimmering.
2. Add carrots and seasonings: Add the peeled and cut carrots to the skillet along with kosher salt and ground black pepper. Stir well to evenly coat the carrots with oil and seasonings.
3. Cook carrots briefly: Cook the carrots for 2-3 minutes, stirring occasionally. This helps the carrots begin to soften and develop a light golden color.
4. Add brown sugar and honey: Sprinkle the packed brown sugar over the carrots and drizzle honey. Stir continuously until the sugar and honey melt and the carrots are evenly coated with the sweet mixture.
5. Pour in water, cover and cook: Reduce the heat to medium-low, pour in the water, and stir once. Cover the skillet with a lid and cook for 5-8 minutes, or until the carrots are fork-tender and the glaze thickens into a syrupy consistency. Add a splash more water if the pan dries out before carrots are tender.
6. Finish with butter: Remove the lid and stir in the unsalted butter until melted and the glaze turns glossy.
7. Plate and garnish: Transfer the glazed carrots to a serving dish, spooning any remaining glaze over the top. Garnish with freshly chopped parsley and serve warm.

Notes

• Cut carrots on the diagonal and halve thicker pieces lengthwise to ensure even cooking.
• If glaze reduces too quickly, add a little extra water to prevent burning.
• This recipe pairs well with roasted meats or can be served as part of a holiday meal.
• For a variation, try adding a pinch of cinnamon or nutmeg for warmth.

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