I started making this candied carrots recipe years ago when I was determined to get my four boys to eat more vegetables. Plain steamed carrots just weren’t winning anyone over, and dinnertime felt like an uphill battle. Luckily, everything changed the first time I made carrots a little differently, swapping in coconut oil and adding a sprinkle of cinnamon. Those tweaks transformed carrots into something warm and irresistible. The serving bowl came back empty, and there was no going back to regular cooked carrots after that.
Since then, this recipe has become a staple in my kitchen. It’s especially meaningful because it’s my son Oliver’s favorite side dish. He regularly requests these candied carrots for dinner and never holds back from adding a generous scoop to his plate. Now, I prepare these carrots for everything from holiday dinners to weeknight meals.
Recipe Highlights
Minimal ingredients: Made with just a few real-food ingredients, these candied carrots prove that delicious food doesn’t have to be complicated. I almost always have everything on hand, which makes this an easy last-minute side dish.
Versatile: I’ve sliced the carrots into rounds, cut them on a diagonal, used baby carrots, and even made them with carrot sticks. I’ve also tested this recipe with regular butter, plant-based butter, olive oil, and coconut oil, and each option works well. The cinnamon can be left out or kept in, depending on the meal these carrots are being served with.
Quick and easy: This side comes together in just over 20 minutes. With minimal prep and simple stovetop cooking, it’s an effortless way to add a flavorful veggie to any meal.
5 Key Ingredients
This recipe comes together with just a few pantry staples. Here are my notes regarding the main components:
- Carrots: I use any form of carrots I have on hand, chopping or slicing them into equal-sized pieces for cooking. And baby carrots work well, too. Carrots are a high fiber food and a good source of many vitamins and minerals, especially rich in beta-carotene and lutein. They’re also a source of pectin, which is a type of soluble fiber.
- Brown sugar: Most often, I make these carrots with just a little brown sugar. But I’ve also used honey and maple syrup, both of which add their own unique flavor.
- Cinnamon: Ground cinnamon adds warmth and enhances the natural sweetness of the carrots. My family prefers candied roasted carrots with cinnamon, but they taste great without the cinnamon, too. Or, for a slightly spicier flavor, try substituting the cinnamon with a dash of cayenne or chili pepper instead.
- Butter: I typically use butter as the cooking fat, to add a small amount of calcium plus richness that helps the spices cling to the carrots. But plant-based butter, olive oil, or coconut butter can be used instead.
- Salt: Just a little bit of salt goes a long way to enhance and help balance the rest of the ingredients. I’ve forgotten to include it a few times, and everyone always notices a difference.
Find the ingredient list with exact measurements in the recipe card below.
How To Make Candied Carrots
I’ve made this recipe more times than I can count at this point. As a result, I’ve developed a few tips and tricks to make the process even easier. Here’s an overview of how the carrots come together:
- Prep the carrots: I use 1 ½ pounds carrots, which is usually about 10 to 12 large, whole carrots. If using whole carrots, I peel the skin and trim the ends. Then, I slice the carrots into rounds about ¼-inch thick. If using carrot sticks or baby carrots, I simply slice them into chunks or rounds.
- Cook the carrots: I steam the carrots, covered, in a large skillet with simmering water until they’re fork-tender. At this step, be sure to keep a close eye on them, and remove them from the heat when they can be pierced with a fork and before they become mushy.
- Season: Next, I drain the tender carrots, and return them to the skillet over medium heat. I add the butter, brown sugar, cinnamon, and salt. I stir to combine the ingredients and coat the carrots, letting the mixture heat to thicken the sugar, creating a caramelized effect.
- Serve: Finally, I transfer the candied carrots to a serving platter, garnish with fresh parsley, and enjoy them warm. For special occasions, I might add a sprinkle of pecans or walnuts for a bit of crunch, too. The nutty flavor adds a nice contrast to the buttery sugar mixture and makes the dish look extra special.
For serving size and the complete directions and ingredient amounts, scroll down to the recipe card below. All of our recipes include the nutrition analysis, listing calories (kcals), protein, carbohydrates/carb, fiber, sugar, sodium, cholesterol, and more per serving.
Make These Dairy-Free
For dairy-free candied carrots, substitute the butter with coconut oil, plant-based butter, or olive oil, keeping in mind that the flavor will change slightly based on the fat source. Then, follow the recipe card as written.
What To Pair With This Side
This glazed carrots recipe has become a holiday staple that’s a perfect side for pairing with orange glazed ham, bone-in roasted turkey breast, roasted chicken, and healthy Thanksgiving side dishes.
However, I also often serve them with everyday mains like my classic meatloaf recipe, air fryer pork chops, and crockpot beef tips with gravy. For well-rounded dinners, I also add an extra side or two, such as garlic mashed potatoes or roasted baby potatoes.
Storage Directions
Once cool, leftover candied carrots keep fresh in an airtight container in the fridge for up to 4 days. The glaze may thicken slightly as it chills, but that’s normal. I don’t recommend freezing leftovers, as they become too soft once thawed.
To serve, I reheat the carrots in a skillet over medium-low heat, stirring occasionally, just until they’re heated through. If I’m in a hurry, I reheat the carrots in 30-second increments in the microwave instead. If the glaze gets too thick, add a small splash of water to help loosen it back up.
More Delicious Side Dishes
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Candied Carrots Recipe
These candied carrots come together with just a few ingredients for a favorite complement to meals. These carrots are tender, caramelized, and sweet, and an easy side dish option for weeknight dinners and special occasions alike.
Ingredients
- 1 ½ lbs carrots (10-12 medium carrots, or 5 cups baby carrots)
- 1 cup water
- 2 tablespoons unsalted butter
- ¼ cup brown sugar or pure honey
- ½ teaspoon ground cinnamon
- ½ teaspoon fine or flaked salt
- Optional garnish: chopped fresh parsley or other herbs
Instructions
- (Skip this step if using baby carrots). Peel the whole carrots and cut the ends off. Slice the carrots into rounds or pieces about ¼-inch thick. The closer in size each round is, the more even they will cook. You should have roughly 5 cups of carrots once they’re cut.
- Place a large skillet with a tight-fitting lid over medium-high heat; add the carrots and water to the skillet. Bring the water up to a boil then reduce the heat to simmer. Place the lid on the skillet and let carrots cook until they are fork tender but not mushy, 8 to 10 minutes.
- Once the carrots are fork tender, drain the carrots in a colander. Then return the carrots to the same skillet and place it over medium heat. Add the butter, brown sugar, cinnamon, and salt.
- Stir to combine the ingredients and cook until the sugar thickens slightly and coats each carrot, about 5 minutes.
- Remove from the heat and transfer the candied carrots to a serving platter. Garnish with fresh chopped parsley, if desired.
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Notes
For dairy free, swap out the butter for an equal amount of coconut oil, plant-based butter, or olive oil.
Nutrition Information
- Serving Size: ⅙ of recipe or ~¾ cup
- Calories: 116
- Fat: 4 g
- (Sat Fat: 3 g)
- Sodium: 268 mg
- Carbohydrate: 20 g
- (Fiber: 3 g
- Sugar: 14 g)
- Protein: 1 g
- Cholesterol: 10 mg
Dietary
The photos in this post were taken by Megan McKeehan.
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