Candied Carrots Recipe with Brown Sugar and Butter

Candied Carrots Recipe is a sweet, buttery, and glossy carrot side dish made with fresh carrots, brown sugar, cinnamon, butter, salt, and black pepper. The carrots cook until tender, then simmer in a simple glaze until shiny and full of warm flavor.

This easy carrot side dish works well with roast chicken, turkey, beef, lamb, mashed potatoes, rice, or holiday dinners.

The brown sugar gives the carrots a sweet caramel-like glaze, while the butter makes them rich and smooth. A little cinnamon adds warmth without making the carrots taste too heavy.

This Candied Carrots Recipe is simple enough for weeknight dinners but special enough for Thanksgiving, Christmas, Easter, or family gatherings. Everything cooks in one pot, and the glaze coats every piece of carrot beautifully.For another simple holiday side dish, serve these candied carrots with Baby Potatoes with Butter and Fresh Herbs. The buttery potatoes and sweet glazed carrots make an easy family dinner plate.

Why You’ll Love This Recipe

• Sweet, buttery, glossy, and flavorful.
• Made with simple pantry ingredients.
• Easy one-pot carrot side dish.
• Great for holidays and family dinners.
• Ready in about 30 minutes.

Ingredients for Candied Carrots Recipe

For the Carrots

• 2 lb carrots, peeled and cut into 2-inch pieces (900 g)
• 1 cup water (240 ml)
• 1/3 cup packed brown sugar (70 g)
• 4 tablespoons unsalted butter (56 g)
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• Freshly ground black pepper, to taste

To Serve

• Chopped parsley, optional

Ingredient Notes and Substitutions

Use fresh whole carrots for the best texture. Peel them and cut them into similar 2-inch pieces so they cook evenly and finish tender at the same time. If some carrots are much thicker than others, halve the thicker pieces lengthwise before cutting. For more helpful cutting tips, see this guide to preparing carrots.

Baby carrots can also be used, but they may cook a little faster. Check them early so they do not become too soft.

Brown sugar gives the carrots their sweet glaze. Light brown sugar or dark brown sugar both work.

Butter adds richness and helps create a glossy coating. Unsalted butter is best because the recipe already includes salt.

Cinnamon adds a warm flavor that goes well with sweet carrots. Use a little less if you want a milder flavor.

Black pepper balances the sweetness and keeps the carrots from tasting too sugary.

Parsley is optional, but it adds fresh color and a light herb flavor before serving.If you want another easy vegetable side with carrots and herbs, try these Easy Oven Roasted Vegetables. They are cozy, colorful, and perfect with chicken, beef, or holiday meals.

How To Make Candied Carrots Recipe

• 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.

Expert Tips for Perfect Candied Carrots

• Cut the carrots into similar sizes so they cook evenly.
• Do not overcook the carrots before adding the glaze. They should be tender but not mushy.
• Use a wide pot or skillet so the glaze can reduce faster.
• Stir gently so the carrot pieces stay whole.
• Let the glaze bubble for a few minutes so it becomes glossy and lightly syrupy.
• If the glaze gets too thick, add 1 tablespoon of water and stir.
• If the carrots taste too sweet, add a little more salt and black pepper.
• Serve the carrots warm for the best buttery texture.

Storage and Freezing

Store leftover candied carrots in an airtight container in the refrigerator for up to 4 days. Refrigerate leftovers within 2 hours of cooking, or within 1 hour if the food has been sitting in hot weather above 90°F (32°C). For more storage guidance, see FoodSafety.gov’s leftovers safety tips.

Reheat them in a skillet over low heat until warm. Add a small splash of water if the glaze has thickened too much.

You can also reheat them in the microwave in short intervals, stirring between each interval.

Freezing is possible for up to 2 months, but the carrots may become softer after thawing. Thaw overnight in the refrigerator before reheating.

Brown Sugar Glazed Carrots vs Candied Carrots

Brown sugar glazed carrots and candied carrots are very similar. Both are cooked with butter and sugar until the carrots become tender, glossy, and sweet. Candied carrots usually taste a little sweeter and richer, while glazed carrots can be lighter or more savory depending on the recipe.

Variations

Honey Candied Carrots

Replace part of the brown sugar with honey for a softer sweetness.

Maple Glazed Carrots

Use maple syrup instead of brown sugar for a deeper flavor.

Orange Candied Carrots

Add 1 tablespoon orange juice and a little orange zest to the glaze.

Spiced Candied Carrots

Add a pinch of nutmeg or ginger with the cinnamon.

Garlic Butter Carrots

Skip the cinnamon and add 1 minced garlic clove with the butter for a savory version.

Candied Carrots Recipe

This Candied Carrots Recipe is a sweet and buttery carrot side dish made with fresh carrots, brown sugar, cinnamon, butter, salt, and black pepper. The carrots simmer until tender, then cook in a glossy brown sugar glaze.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 20 minutes mins

rest time 2 minutes mins

Total Time 32 minutes mins

Servings: 6

Course: Side Dish

Cuisine: American

Calories: 159

Ingredients Equipment Method Nutrition Video Notes

Ingredients

  

1x2x3x?

• 2 lb carrots peeled and cut into 2-inch pieces (900 g)
• 1 cup water 240 ml
• 1/3 cup packed brown sugar 70 g
• 4 tablespoons unsalted butter 56 g
• 1 teaspoon ground cinnamon
• 1 teaspoon salt
• Freshly ground black pepper to taste

To serve:

• Chopped parsley optional

Equipment

• Large pot or deep skillet
• Vegetable peeler
• Knife
• Cutting board
• Measuring cups
• Measuring spoons
• Wooden spoon
• Serving plate

Method

 

1. Peel the carrots and cut them into 2-inch pieces.
2. Add the carrots and water to a large pot or deep skillet.
3. Bring to a simmer over medium-high heat.
4. Cover and cook for 8 to 10 minutes, until the carrots are just tender.
5. Drain most of the water if needed, leaving only a small splash in the pot.
6. Add the brown sugar, butter, cinnamon, salt, and black pepper.
7. Stir gently until the butter melts and the sugar dissolves.
8. Cook uncovered for 6 to 8 minutes, stirring often, until the glaze thickens and coats the carrots.
9. Taste and adjust the seasoning if needed.
10. Serve warm with chopped parsley if desired.

Nutrition

Calories: 159kcalCarbohydrates: 27gProtein: 1gFat: 8gSaturated Fat: 5gCholesterol: 20mgSodium: 475mgPotassium: 480mgFiber: 4gSugar: 19gVitamin A: 31800IUVitamin C: 9mgCalcium: 60mgIron: 0.6mg

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!

Common Mistakes To Avoid

• Cutting the carrots into uneven pieces.
• Cooking the carrots too long before adding the glaze.
• Leaving too much water in the pan.
• Using too much cinnamon, which can overpower the carrots.
• Reducing the glaze too much until it becomes sticky.
• Forgetting salt and black pepper to balance the sweetness.

FAQs

More Carrot and Side Dish Recipes You’ll Love

• Moist Carrot Cake Loaf (Easy One-Bowl Recipe!)
• French Grated Carrot Salad
• Easy Lemon Cake (Super Moist) – With Sweet Lemon Glaze
• Candied Fruit Cake (Moist, Easy Loaf + Holiday Favorite!)
• Easy Homemade Lentil Soup (Creamy, Healthy & Comforting)

Estimated reading time: 7 minutes