This candied carrots recipe makes tender carrots coated in a glossy brown sugar, butter, and cinnamon glaze. The carrots simmer first until just tender, then finish directly in the pan with the sweet buttery glaze so every piece gets evenly coated.
I make these when I want a simple vegetable side that still feels special enough for a holiday table. Serve them with Baby Potatoes with Butter and Fresh Herbs or alongside Poulet RĆ“ti with Garlic Herb Butter for a cozy dinner. They also work nicely with Crispy Garlic Chicken Thighs, and if you want another colorful vegetable side, try Easy Oven Roasted Vegetables.
What Are Candied Carrots?
Candied carrots are carrots cooked until tender and finished in a sweet buttery glaze.
This version uses brown sugar, butter, cinnamon, salt, and black pepper. The sugar gives the carrots sweetness and shine, while butter makes the glaze rich enough to cling to each piece.
Theyāre similar to glazed carrots, but this candied carrots recipe leans sweeter and richer because the brown sugar glaze is allowed to reduce until lightly syrupy.
Table of contents
Ingredients :
Let’s Make Candied Carrots Recips
- Peel the carrots and cut them into 2-inch pieces.
- Add the carrots and water to a large pot or deep skillet.
- Place over medium-high heat and bring to a simmer.
- Cover and cook for 8 to 10 minutes, or until the carrots are just tender when pierced with a fork.
- If there is too much water left in the pot, drain most of it, leaving only a small splash.
- Add the brown sugar, butter, cinnamon, salt, and black pepper to the carrots.
- Stir gently as the butter melts and the brown sugar dissolves.
- Cook uncovered for 6 to 8 minutes, stirring often, until the glaze thickens and coats the carrots. The glaze should look glossy and lightly syrupy, but do not reduce it too far because it will thicken more as it cools. For more detail on glazing vegetables, see this guide to glazing vegetables.
- Taste and adjust with more salt or black pepper if needed.
- Sprinkle with chopped parsley if desired.For a simple weeknight dinner, serve the glazed carrots with Crispy Garlic Chicken Thighs. The sweet carrots balance the rich garlic pan sauce beautifully.
How to Get a Thick, Glossy Brown Sugar Glaze
The biggest thing is controlling how much liquid is left in the pan before you add the butter and brown sugar.
The carrots need water to become tender, but once they’re ready, you only want a small splash left behind.
Then cook the carrots uncovered after adding the glaze ingredients. This allows excess moisture to evaporate while the brown sugar and butter become concentrated around the carrots.
Use a wide pot or skillet if possible. More surface area lets water evaporate faster.
Stop cooking once the glaze looks glossy and lightly syrupy. If you wait until it looks extremely thick in the pan, it can become sticky once it cools.
Common Mistakes to Avoid
Cutting the carrots unevenly: Small pieces become soft while thick ones stay firm.
Overcooking during the first simmer: The carrots continue cooking after the glaze is added.
Leaving too much water in the pan: The glaze will stay thin and watery.
Using very high heat during glazing: The sugar can reduce too quickly or catch on the bottom.
Stirring too aggressively: Tender carrot pieces can break.
Reducing the glaze too far: It continues thickening after the pan comes off the heat.
Skipping salt and pepper: Both help balance the sweetness of the brown sugar.
What to Serve With Candied Carrots
These carrots work especially well with:
- Roast chicken
- Turkey
- Beef
- Lamb
- Steak
- Mashed potatoes
- Baby potatoes
- Rice
- Green beans
- Holiday dinners
The sweet brown sugar glaze is especially good next to a savory main because you get a strong contrast between buttery sweetness and salty roasted or grilled flavors.
FAQs
Yes. Baby carrots work well, but they may cook faster than whole carrots cut into pieces.
Yes. Cook them ahead, store them in the refrigerator, then reheat gently before serving.
They were likely cooked too long before the glaze was added. Cook them only until just tender.
The glaze needs more time to reduce. Cook uncovered for a few extra minutes until it looks glossy.
Yes. Reduce the brown sugar to 1/4 cup and add a little extra black pepper.
Candied carrots go well with roast chicken, turkey, beef, lamb, mashed potatoes, rice, and holiday meals. They also pair nicely with Garlic Butter Steak Bites for a quick dinner with a sweet buttery vegetable side.
Yes, but canned carrots are already soft, so add them directly to the glaze and cook only until warmed through and coated.
They are very similar. Candied carrots are usually sweeter and made with brown sugar or sugar, while glazed carrots can be made with honey, maple syrup, or a lighter glaze.
Cook the carrots uncovered for a few extra minutes, stirring often, until the butter and brown sugar mixture looks glossy and lightly syrupy.
More Carrot and Side Dish Recipes Youāll Lovs
Candied Carrots Recipe ā Brown Sugar & Butter
Ingredients
Equipment
Method
- Peel the carrots and cut them into 2-inch pieces.
- Add the carrots and water to a large pot or deep skillet.
- Bring to a simmer over medium-high heat.
- Cover and cook for 8 to 10 minutes, until the carrots are just tender.
- Drain most of the water if needed, leaving only a small splash in the pot.
- Add the brown sugar, butter, cinnamon, salt, and black pepper.
- Stir gently until the butter melts and the sugar dissolves.
- Cook uncovered for 6 to 8 minutes, stirring often, until the glaze thickens and coats the carrots.
- Taste and adjust the seasoning if needed.
- Serve warm with chopped parsley if desired.
Nutrition
Video
Notes
- Cut the carrots into similar sizes so they cook evenly.
- Do not overcook them before adding the glaze because they will continue cooking as the glaze thickens.
- For a less sweet version, reduce the brown sugar to 1/4 cup.
Tried this recipe?
Let us know how it was!Estimated reading time: 6 minutes
