I can't stop making these candied carrots, they taste just like candy! I love them even more because they are super easy and always turn out SO good!
My candied carrots are buttery, sweet, and perfectly spiced with cinnamon and nutmeg. YUM!
Candied Carrots
This dish is so simple; it calls for just 4 ingredients and will be ready in less than 20 minutes. All you need to do is sauté the carrots in a mixture of butter and brown sugar until caramelized. Ta-da!
This dish has been in my family for 10 years and has become a staple in our house for Thanksgiving and Christmas.
I like to serve it as a side dish with Pepper Steak, Devilled Chicken or Crispy Fried Chicken Strips. I also use it as a cake, muffin and pie decoration.
You'll Need
Carrots: I wash, peel, and cut the carrots into 2-inch pieces. Baby carrots work well too.
Brown sugar: I add 3 tablespoons of brown sugar for 1 lb of carrots to get a rich glaze. However, if this amount is too sweet for your taste, just use 2 tablespoons.
Butter: I use unsalted butter.
Ground cinnamon and nutmeg: Optional, to flavor.
Find the quantities in the recipe card.
Step By Step Photos
First, prepare the carrots by peeling and chopping them.
Cook the carrot chunks in water over medium heat until it is soft.
Drain the carrots using a colander.
Cook the carrots with sugar, butter, salt, cinnamon and nutmeg for about 2 minutes.
Pro Tips
Use fresh carrots: For the best texture and flavor, DON'T use frozen carrots. They're too soft and won't hold up well in the glaze.
Use a large pan: Crowding the pan with carrots causes them to steam instead of caramelize.
Don't overcook: Cooking the carrots for too long will make them too soft and mushy. I highly recommend simmering just until they're tender but still hold their shape.
More Easy Side Dish Recipes
- Fried Mashed Potato Patties
- Pan Fried Green Beans
- Zucchini Patties Recipe
- Cabbage Patties
- Cabbage Salsa
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Recipe
Candied Carrots
Equipment
- Frying pan
Ingredients
- 1 lb carrots , cut into 2-inch pieces
- 3 tablespoon brown sugar
- 2 tablespoon butter
- ⅛ teaspoon salt
- ¼ teaspoon ground cinnamon (optional)
- ⅛ teaspoon ground nutmeg (optional)
Instructions
- Prepare the carrot: Peel the carrots and cut them into 2-inch pieces, for evenly cooking, try to cut the it evenly.
- Precook the carrot: In a large pan, add the carrot pieces and 1 cup of water over medium heat. Bring to a simmer and cook the carrots for 9-10 minutes or until softened.
- Drain It: Pour the carrots and their water into a colander to drain thoroughly.
- Toss in the glaze: Place a large pan on the stove and add brown sugar, butter, carrots, salt, cinnamon, and nutmeg. Cook over medium heat for 2–3 minutes, tossing to coat the carrots in the glaze until the glaze slightly thickens.
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