Candied carrots are an easy side dish made with soft carrots coated in a buttery brown sugar glaze and perfectly spiced with cinnamon and nutmeg. They taste almost like candy, but they still make a good vegetable side dish for Thanksgiving, Christmas, Easter, or any holiday meal.
Candied Carrots
This dish is so simple; it calls for just 4 ingredients and will be ready in less than 20 minutes.
I just boiled the carrots until they were just softened and then sautéed them in a mixture of butter and brown sugar until caramelized.
Serve it as a side dish with Pepper Steak, Devilled Chicken, Crispy Fried Chicken Strips or any of your favorite main dishes.
It is also perfect as a cake, muffin and pie topping.
You'll Need
- Carrots: I use fresh carrots, peeled and cut into even 2-inch pieces.
- 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
One: First, prepare the carrots by peeling and chopping them.
Two: Cook the carrot pieces in water over medium heat until they are tender.
Three: Drain the carrots well using a colander.
Four: 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
- Measuring spoons
- Chopping board
- Kitchen knife
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.
- 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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