Introduction

Candied carrots are a simple yet delicious side dish that brings a perfect balance of sweetness and buttery richness to your meal. This recipe offers tender, glazed carrots with a hint of honey and brown sugar, ideal for holiday dinners or everyday meals.

A white plate with a black rim holds about fifteen bright orange glazed baby carrots, slightly shiny with a smooth texture, garnished with small green herb pieces scattered evenly on them. A silver fork rests on the edge of the plate, partially under some carrots. Another white plate with black spots is partially visible in the upper left corner, filled with more glazed baby carrots. Near the top right of the image, a small brown bowl contains chopped green herbs, with a few herb pieces scattered on the surrounding white marbled surface. A honey jar with a dipper is partly visible in the lower right corner. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pound baby carrots (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)

Instructions

Step 1: In a 10-inch skillet, combine the carrots, water, butter, dark brown sugar, and honey. Cover and cook over medium heat for 8 to 10 minutes, stirring occasionally to prevent scorching.
Step 2: Remove the lid, increase heat to medium-high, and continue cooking for another 8 to 10 minutes. Stir occasionally until the carrots are fork-tender and the sugar mixture thickens. Stir in the cracked black pepper, garnish with parsley if using, and serve hot.

Tips & Variations

For extra flavor, add a pinch of cinnamon or a splash of orange juice to the glaze.
Use regular carrots cut into sticks if baby carrots are unavailable.
Swap honey for maple syrup for a different sweetness note.

Storage

Store leftover candied carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water if the glaze has thickened too much.

How to Serve

A close-up shows glossy, cooked baby carrots coated in a shiny orange glaze with small bits of green herbs and black pepper sprinkled on top. The carrots are thick and plump, arranged in a vintage silver spoon in the center, surrounded by more carrots resting on a white marbled surface. The glaze catches the light, making the carrots look juicy and tender. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe vegan?

Yes, substitute the salted butter with a plant-based butter or oil. Ensure your brown sugar and honey alternatives are vegan-friendly, such as agave syrup instead of honey.

How do I prevent the carrots from burning while cooking?

Stir the carrots regularly and cook over medium heat initially. Keeping the skillet covered helps steam the carrots, reducing the risk of burning. Adjust the heat as needed during cooking.

Candied Carrots Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Sweet and buttery candied carrots cooked on the stovetop, featuring a glossy glaze made from brown sugar, honey, and butter. This easy side dish is perfect for adding a touch of natural sweetness to any meal and is garnished with fresh parsley and a hint of black pepper for balance.

Author: Elias
Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Yield: 4 servings 1x
Category: Side Dish
Method: Stovetop
Cuisine: American

Ingredients

Scale

Main Ingredients

1 pound baby carrots (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)

Garnish

2 teaspoons fresh chopped flat-leaf parsley (optional)

Instructions

Combine Ingredients: In a 10-inch skillet over medium heat, add the baby carrots, water, salted butter, dark brown sugar, and honey. Cover the skillet to allow the ingredients to gently steam and cook.
Cook Covered: Let the mixture cook covered for 8-10 minutes, stirring occasionally to prevent the carrots from scorching against the pan. This helps the carrots soften while infusing them with the sweet glaze.
Reduce Sauce: Remove the lid and increase the heat to medium-high. Continue stirring every so often for another 8-10 minutes until the carrots become fork-tender and the brown sugar mixture reduces to a thick, glossy glaze.
Season and Garnish: Stir in the fresh cracked black pepper if using, then sprinkle the chopped fresh flat-leaf parsley over the top. Serve the candied carrots hot as a deliciously simple side dish.

Notes

Baby carrots are preferred for their tenderness and ease, but you can also use sliced larger carrots.
The black pepper and parsley are optional but add a nice balance and freshness to the dish.
Stir frequently when uncovered to avoid burning the sugar glaze.
This recipe can be doubled easily for larger gatherings.
Leftovers can be stored covered in the refrigerator for up to 3 days and gently reheated.

Keywords: candied carrots, glazed carrots, side dish, easy vegetable recipe, buttery carrots, honey glazed carrots