These candied carrots are a rich, sweet, and irresistibly tender side dish that adds a warm, buttery touch to any holiday table or weeknight meal. Simmered in a glossy glaze of brown sugar, honey, and butter, they transform simple baby carrots into something truly special.
Why You’ll Love This Recipe
I love how this recipe takes just a few simple ingredients and turns them into something absolutely delicious. The carrots stay perfectly tender while soaking up the deep flavors of dark brown sugar and honey. It’s a comforting dish that’s not overly sweet, and the hint of pepper and fresh parsley brings a subtle balance. It’s also super easy to prepare and works beautifully for both family dinners and special occasions.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
I start by adding the baby carrots and water to a large skillet or saucepan over medium heat.
I cover the pan and let the carrots steam for about 5 to 7 minutes, until they begin to soften.
Then, I add in the salted butter, brown sugar, and honey.
I stir everything well and continue cooking uncovered, letting the mixture simmer for another 10 to 12 minutes. I stir occasionally to make sure the carrots are coated evenly and the glaze thickens.
Once the carrots are tender and glossy, I sprinkle in the black pepper if I’m using it.
I remove the skillet from heat and garnish with chopped fresh parsley before serving.
Servings and timing
This recipe makes about 4 servings. Prep time: 5 minutes Cook time: 17–20 minutes Total time: Approximately 25 minutes
Variations
I sometimes switch things up by using maple syrup instead of honey for a deeper flavor. If I’m looking for a spiced version, I’ll add a pinch of ground cinnamon or nutmeg. And when I want a richer finish, I replace the salted butter with browned butter. For extra flair during the holidays, I’ve even tossed in a handful of dried cranberries near the end of cooking.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I place them in a skillet over medium-low heat with a splash of water, stirring gently until warmed through. They also reheat well in the microwave—just cover them loosely and heat in 30-second intervals, stirring between each.
FAQs
What type of carrots work best for this recipe?
I use baby carrots because they’re convenient and cook quickly, but I can also use regular carrots sliced into even rounds or sticks.
Can I make these carrots ahead of time?
Yes, I like to make them a day ahead and reheat them just before serving. They hold up really well and taste even better after the flavors meld overnight.
Is the black pepper necessary?
It’s optional, but I like how it adds a mild contrast to the sweetness. I leave it out when serving kids or anyone sensitive to spice.
Can I use unsalted butter?
Absolutely. I just add a small pinch of salt to the dish if I’m using unsalted butter.
How can I make this dish vegan?
To make it vegan, I replace the butter with plant-based butter and use maple syrup instead of honey. It still turns out rich and delicious.
Conclusion
These candied carrots are a simple yet flavorful side that I love to make whenever I want something easy, comforting, and crowd-pleasing. Whether for a holiday meal or a cozy dinner, they always disappear fast. With just a handful of pantry staples, I can turn plain carrots into a dish that tastes like a treat.
These candied carrots are tender, buttery, and glazed in a rich blend of brown sugar and honey. A simple yet elegant side dish perfect for holidays or everyday dinners.
Ingredients
1 pound (454g) baby carrots, patted dry
1/4 cup water
1/4 cup salted butter
1/4 cup dark brown sugar, packed
1/4 cup pure honey
1/4 teaspoon fresh cracked black pepper (optional)
