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We have decided to take our cooked carrots up a notch and create this Candied Carrots recipe that uses just a few simple ingredients to get flavorful carrots with just a touch of sweetness in every bite.
They are so easy to whip together, we sometimes put them on our weeknight menu. But they’re more traditionally found on our holiday table alongside our ultimate whole roasted chicken, grilled lamb chops, or prime rib recipe. Plus they’re a welcomed healthy side dish option for the picky eaters in the group.
Looking for More Carrot Side Dishes?
If you love them as much as we do, you definitely need to try our Carrot Salad + Honey Vinaigrette!
Key Ingredients + Substitutions
Be sure to see the recipe card below for the full listing of ingredients, instructions, & estimated nutritional information.
- Carrots: obviously, these are the main ingredient but feel free to cut large carrots or use baby carrots. You could also use frozen carrots but they may not be as firm.
- Butter: option to swap out for a plant-based butter, if you want.
- Bourbon: we love the depth of flavor that comes with a splash of bourbon but it can also be left out.
How To Make Candied Carrots
Simply begin by cooking your carrots in a pot of boiling water to your desired crispness.
Then melt the butter and whisk in the rest of the simple ingredients in a skillet.
Add the cooked carrots to the sugar mixture and toss to coat!
What Protein Goes Best With Candied Carrots
This is one of our favorite ways to turn a bag of carrots into an inexpensive side dish for family gatherings. Since they are candied, and therefore feel a bit more fancy, we usually save them for a special occasion and serve them alongside our ultimate beef tenderloin, at Christmas dinner alongside our holiday grilled ham, or with our smoked turkey.
But because this is such an easy glazed carrot recipe, it could easily be served up as part of an easy weeknight dinner. No matter how you serve them, they’re sure to become one of your favorite side dishes.
Candied Carrots FAQs
No, feel free to omit this ingredient. They will still be delicious!
You can use whole carrots or baby carrots. Just note that cooking time will probably have to be adjusted for baby carrots since they’ll probably be a bit smaller than the whole carrot variety.
It takes approx. 8-10 minutes to boil sliced carrots to reach a firm, but tender consistency.
Yes, they can definitely be used but the texture will be a little more soft than when you use fresh carrots.
Absolutely! Simply make the recipe as directed, store in the fridge, and warm in a skillet right before serving.
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Candied Carrots Recipe (how to make candied carrots)
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 12 servings 1x
- Category: Side Dish
- Method: Stove Top
- Cuisine: American
Description
The most delicious Candied Carrots recipe with sweet brown sugar, maple syrup and a touch of bourbon – perfect for any holiday meal!
Ingredients
- 8 medium/large carrots, peeled and sliced
- 2–4 tablespoons butter (regular or plant-based)
- 3 tablespoons maple syrup
- 2 tablespoons light brown sugar (sub coconut sugar)
- 1 tablespoon of bourbon
- 1/8 teaspoons ground cinnamon
- pinch of kosher salt
Instructions
- Boil Carrots: Fill a large saucepan with water. Bring to a boil and add carrots. Reduce to simmer and let cook 8-10 minutes. Drain.
- Butter & Sugar Mixture: Meanwhile, bring a cast iron skillet to medium-high heat. Add butter, maple syrup, brown sugar, bourbon, cinnamon and kosher salt. Let butter melt and whisk to combine. Let simmer, stirring occasionally, until it thickens a bit.
- Toss Carrots: Add cooked carrots and toss in the glaze. Taste and add any additional butter, bourbon or salt, as desired.
- Serve: Enjoy right away!
Notes
- Bourbon: feel free to omit the bourbon, if desired.
- Baby Carrots: option to use baby carrots, if you want – I would recommend slicing them in half lengthwise first – you can keep them whole, but then you will need adjust the cook time accordingly.
- Sweetener Options: we used brown sugar but you could also use coconut sugar.
- Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Nutrition
- Serving Size: 4 oz
- Calories: 50
- Sugar: 5 g
- Sodium: 132.3 mg
- Fat: 2 g
- Carbohydrates: 7.3 g
- Protein: 0.4 g
- Cholesterol: 5.1 mg
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