Here is a simple, short guide to a small, sweet side dish you can make fast.
INTRODUCTION
Easy Candied Carrots are small, sweet, and bright. They cook in one pan and take little time. You can make them for a weeknight dinner or for a holiday meal. The carrots get a glossy, sweet glaze from butter, brown sugar, and honey. They stay tender and taste fresh with a touch of salt and a sprinkle of herbs.
If you like simple sides, you may also enjoy a creamy pasta dish that cooks in a slow cooker, which gives a different kind of easy comfort that pairs well with many meals like a creamy Cajun chicken pasta.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, clear, and kind to your time. The steps are short. The ingredients are common and easy to find. The dish looks nice on the plate and tastes sweet with a little savory balance. It fits many meals. Kids and adults often like the sweet glaze. You can change the herbs or sweetener to match what you have. You can make a small batch or a larger batch with the same method.
This recipe is also flexible. You can cook the carrots a little more for soft texture or a bit less for a firm bite. The glaze sticks well to the carrots so they look bright and shiny on any table.
HOW TO MAKE Easy Candied Carrots
This recipe uses baby carrots cut into 2-inch pieces. You start by simmering the carrots in water until the water is gone and the carrots start to soften. Then you add butter, brown sugar, and honey. Stir until the sugar melts and the sauce thickens. Cook until the carrots are tender and the glaze coats them. Finish with salt, black pepper, and fresh herbs for color and a fresh taste.
Work in simple steps and use a medium high heat so the water does not vanish too fast. Stir often so the carrots do not stick to the pan. Taste and adjust salt and pepper at the end.
EQUIPMENT NEEDED
- Large skillet with a lid or a wide frying pan
- Measuring cups and spoons
- A sturdy spoon or spatula for stirring
- A sharp knife and cutting board (if you need to cut larger carrots)
- A small bowl for chopped herbs (optional)
You do not need fancy tools. A good pan and a spoon are all you need.
Ingredients You’ll Need :
2 pounds baby carrots, cut into 2 inch pieces, 1/2 cup water, 1/2 teaspoon kosher salt, 4 tablespoons unsalted butter, 2 tablespoons packed light brown sugar, 2 tablespoons honey, Salt and black pepper, to taste, 1 tablespoon chopped fresh dill, thyme, and/or parsley, for garnish
STEP-BY-STEP INSTRUCTIONS :
Place carrots and water in a large skillet over medium high heat. Cook until water comes to a simmer. Add salt and cook, stirring frequently, until water evaporates and carrots start to soften. Add butter, brown sugar, and honey; stir to dissolve sugars into butter. Cook for about 5 minutes, until sauce reduces to a thick glaze and carrots are fork tender. Season with additional salt and black pepper. Garnish with freshly chopped herbs and toss to combine. Store in the refrigerator for 5-6 days.
HOW TO SERVE Easy Candied Carrots
Serve these carrots hot or warm. They make a good side for roasted meats, grilled fish, and simple pastas. For a fast meal, place a scoop of carrots beside a roast chicken and a green salad. For a group meal, put the carrots in a wide bowl so guests can help themselves.
You can also place them on a platter with other roasted vegetables for a bright and sweet mix. If you want a richer taste, add a small spoon of orange zest before serving.
If you want more meal ideas with simple sides, try a sweet jam for toast or a quick chicken meal prep that saves time on weeknights like a glazed chicken meal prep.
STORAGE & FREEZING : Easy Candied Carrots
Store the cooled carrots in an airtight container in the fridge. They keep well for 5 to 6 days. Reheat them gently in a pan over low heat. Add a splash of water or a small knob of butter if the glaze looks too thick after refrigeration.
Freezing is possible but may change the texture. If you freeze, place the carrots in a freezer safe container and use them within 2 months. Thaw in the refrigerator and warm slowly in a pan. The glaze may be less glossy after freezing, but the taste will still be good.
When you reheat, check the texture. If the carrots feel a bit soft, use them in a mash or soup rather than as a side on their own.
SERVING SUGGESTIONS
- Serve with roast chicken and simple steamed green beans.
- Add to a holiday plate with turkey and stuffing for a sweet side.
- Mix with toasted nuts like pecans or walnuts for a crunch contrast.
- Toss with a little orange juice and zest for a citrus lift.
- Use as a warm topping on grain bowls with rice or quinoa.
These carrots also work as a warm salad mix. Place a small bed of cooked couscous on a plate and pile the carrots on top. Drizzle a tiny bit of the warm glaze over the grains for a simple, tasty bowl.
VARIATIONS
You can change one or two items to make a new taste. Try one of these simple changes:
- Maple syrup swap: Use maple syrup instead of honey for a deep, woodsy sweetness.
- Orange honey: Add 1 teaspoon grated orange zest and use orange juice in place of half the water for a citrus note.
- Spiced glaze: Add a pinch of ground cinnamon or a small pinch of nutmeg for warm spice.
- Garlic herb: Stir in one small minced garlic clove with the butter for a savory twist.
- Vinegar balance: Add 1 teaspoon apple cider vinegar for a bright touch that cuts the sweet.
- Roast for texture: Roast the carrots in the oven at 400°F for 20-25 minutes, then toss with the glaze in a hot pan to coat.
You can also pair these carrots with a quick sweet jam for a breakfast side or toast spread when you want a sweet theme for the meal. If you want a sweet spread idea for morning or dessert, see a simple jam recipe that is fun to make at home like this easy blueberry jam.
FAQs
Q: How long do candied carrots take to cook?
A: From start to finish, they take about 15 to 20 minutes on the stove. Simmer time and glaze time each take a few minutes.
Q: Can I use regular carrots instead of baby carrots?
A: Yes. Cut regular carrots into even 2-inch pieces so they cook at the same time. They may need a minute or two more to soften.
Q: Can I make these without butter?
A: You can use a neutral oil for a dairy-free version, but the glaze will be less rich. Use a light oil and increase the honey or sugar slightly if you want more shine.
Q: Are candied carrots healthy?
A: They are a vegetable with added sugar and butter. They offer vitamins from carrots and a small amount of fat from the butter. Use them as a small part of a balanced meal.
Q: How do I keep the glaze from burning?
A: Keep the heat at medium to medium high and stir the carrots often. If the sugars start to darken too fast, lower the heat and add a small splash of water.
Q: Can I make this for a crowd?
A: Yes. Multiply the recipe ingredients and use a wide pan. Cook in batches if your pan is small so the carrots cook evenly.
MAKE-AHEAD TIPS FOR Easy Candied Carrots
- Make the carrots one day ahead. Cool and store in the fridge in a covered dish. Reheat gently in a pan the next day.
- If you need the dish for a party, cook the carrots and keep the glaze slightly loose when you store them. Right before serving, warm and reduce the glaze to a shine.
- Chop the herbs and keep them in a small container in the fridge. Add them just before serving to keep the color fresh.
- You can par-cook the carrots (cook until nearly tender, then cool) and finish with glaze the day of the meal. This saves time while keeping the flavor fresh.
Candied Carrots
Ingredients
Method
- Place carrots and water in a large skillet over medium high heat.
- Cook until water comes to a simmer.
- Add salt and cook, stirring frequently, until water evaporates and carrots start to soften.
- Add butter, brown sugar, and honey; stir to dissolve sugars into butter.
- Cook for about 5 minutes, until sauce reduces to a thick glaze and carrots are fork tender.
- Season with additional salt and black pepper.
- Garnish with freshly chopped herbs and toss to combine.