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Top down shot of a pan of candied carrots garnished with chopped parsley.

Candied Carrots

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  • Author: Erin Jensen
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 12 servings 1x
  • Category: Side Dish
  • Method: Stove Top
  • Cuisine: American


The most delicious Candied Carrot recipe with sweet brown sugar, maple syrup and a touch of bourbon – perfect for any holiday meal!


  • 8 medium/large carrots, peeled and sliced
  • 24 tablespoons butter (reg. or dairy-free)
  • 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


  1. Fill a large saucepan with water. Bring to a boil and add carrots. Reduce to simmer and let cook 8-10 minutes. Drain.
  2. Meanwhile, bring a cast iron skillet to medium-high heat. Add butter, maple syrup, brown sugar, bourbon, cinnamon and kosher salt. Let butter and melt and whisk to combine. Let simmer, stirring occasionally, until it thickens a bit.  
  3. Add carrots and toss in the glaze. Taste and add any additional butter, bourbon or salt, as desired. 


  • Bourbon: feel free to omit the bourbon, if desired.
  • Baby Carrots: you can 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.
  • Storage: store leftovers in an airtight container in the refrigerator for up to 3-4 days.


  • 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