October 24, 2023Review Recipe
Table of Contents
Experience the magic of transforming simple ingredients into a gourmet dish with our candied carrots recipe. Carrots are versatile vegetables, but when they’re candied, they transform into a side dish that’s truly irresistible.
Candied Carrots Ingredients
Our candied carrots recipe features baby carrots as the star ingredient, offering a sweet, earthy flavor that pairs well with the caramelized glaze.
The recipe also includes salted butter for richness, dark brown sugar and pure honey for a sweet, sticky glaze, and fresh cracked black pepper for a hint of heat.
Let’s take a look at what you’ll need:
- 1 (1-pound or 454-gram) package of baby carrots, pat dry
- ¼ cup of water
- ¼ cup of salted butter
- ¼ cup of dark brown sugar, packed
- ¼ cup of pure honey
- ¼ teaspoon of fresh cracked black pepper (optional)
- 2 teaspoons of fresh chopped flat-leaf parsley (optional garnish)
Substitutions and Additions
BABY CARROTS: If baby carrots aren’t available, you can substitute them with regular carrots. Just peel and slice them into thick rounds or lengthwise into halves.
SALTED BUTTER: If you’re watching your sodium intake, unsalted butter can be used instead. You may want to add a pinch of salt to balance the flavors.
DARK BROWN SUGAR: Light brown sugar or granulated sugar can be used in a pinch, but keep in mind that the flavor will be slightly different.
PURE HONEY: Maple syrup or agave nectar can be used as a substitute for honey, adding a different but equally delicious sweetness.
FRESH CRACKED BLACK PEPPER: Feel free to omit this if you prefer your candied carrots without the heat. Alternatively, a pinch of cayenne pepper can be used for a spicier kick.
FRESH CHOPPED FLAT LEAF PARSLEY: Other fresh herbs like dill, thyme, or chervil can be used as a garnish instead of parsley in this easy side dish recipe.
How To Make This Candied Carrots Recipe
Creating this easy candied carrot recipe is a simple process that yields a dish with complex flavors. The key is to allow the carrots to cook slowly, absorbing the sweet and buttery glaze.
OUR RECIPE DEVELOPER SAYS
Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
STEP ONE: Add the raw carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8-10 minutes, stirring occasionally to keep the carrots from scorching.
STEP TWO: Remove the lid and increase the heat to medium-high heat. Continue stirring occasionally for another 8-10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens. Stir in the cracked black pepper. Garnish with the chopped fresh parsley. Serve while hot.
How To Serve
Candied carrots are a perfect side dish that pairs well with a variety of main courses. Here are a few serving suggestions:
Pair these candied carrots with a hearty grain salad or a creamy risotto for a satisfying vegetarian meal.
After enjoying a delicious meal of candied carrots, you might find yourself with leftovers. Don’t worry, they store well and can be enjoyed later!
MAKE AHEAD: This candied carrots recipe is a great option for meal prep. You can make a batch ahead of time and store it in the refrigerator. When you’re ready to serve, simply reheat the carrots on the stovetop or in the microwave.
IN THE FRIDGE: Store any leftover candied carrots in an airtight container in the refrigerator. They will stay fresh for up to 5 days. When you’re ready to enjoy them again, you can reheat them on the stovetop over medium heat or in the microwave until warmed through.
IN THE FREEZER: While it’s possible to freeze these brown sugar carrots, we don’t recommend it. The texture of the carrots can become mushy once thawed, and the glaze may separate. For the best quality, it’s best to enjoy your candied carrots within the refrigerator storage time.
REHEATING: To reheat your candied carrots, you can use either the stovetop or the microwave.
If using the stovetop, place the carrots in a skillet over medium heat, stirring occasionally until heated through.
If using the microwave, place the carrots in a microwave-safe dish, cover, and heat at 30-second intervals, stirring in between, until warmed to your liking.
Why We Love This Recipe
There’s so much to love about this glazed carrot recipe. Here are a few reasons why it’s a favorite:
EASY TO MAKE: With just a few simple ingredients and easy-to-follow steps, this recipe is perfect for cooks of all skill levels.
DELICIOUS FLAVOR: The combination of sweet carrots, rich butter, and a hint of black pepper creates a flavor that’s irresistible. The caramelized glaze takes it to the next level.
CROWD-PLEASER: This recipe is a hit with both adults and kids. It’s a great way to get your family to eat more vegetables!
Our candied carrots recipe is a delightful blend of sweet, savory, and a hint of spice. With its easy preparation and delicious flavor, it’s sure to become a favorite in your home. Enjoy making it and, most importantly, savor every bite!
Frequently Asked Questions
You can substitute baby carrots with regular carrots. Just peel and slice them into thick rounds or lengthwise into halves.
This candied carrots recipe is excellent for meal prep. You can make a batch ahead of time and store it in the refrigerator. When you’re ready to serve, simply reheat the carrots on the stovetop or in the microwave.
You can substitute dark brown sugar with light brown sugar or granulated sugar. However, keep in mind that the flavor will be slightly different.
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- 1 pound baby carrots, past dry (454-grams)
- ¼ cup water
- ¼ cup salted butter
- ¼ cup dark brown sugar, packed
- ¼ cup pure honey
- ¼ teaspoon fresh cracked black pepper, optional
- 2 teaspoons fresh chopped flat-leaf parsley, optional garnish
- Add the carrots, water, butter, dark brown sugar, and honey to a 10-inch skillet over medium heat. Cover and cook for 8-10 minutes, stirring occasionally to keep the carrots from scorching.
- Remove the lid and increase the heat to medium-high. Continue stirring occasionally for another 8-10 minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens. Stir in the cracked black pepper. Garnish with the chopped fresh leaf parsley. Serve while hot.
- Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.