Go Back

Candied Carrots

Deliciously sweet and glossy carrots coated in a rich glaze of butter, brown sugar, and honey, perfect as a side dish for any occasion.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Side Dish, Vegetable
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 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

Method
 

Cooking
  1. Place carrots and water in a large skillet over medium high heat.
  2. Cook until water comes to a simmer.
  3. Add salt and cook, stirring frequently, until water evaporates and carrots start to soften.
  4. Add butter, brown sugar, and honey; stir to dissolve sugars into butter.
  5. Cook for about 5 minutes, until sauce reduces to a thick glaze and carrots are fork tender.
  6. Season with additional salt and black pepper.
  7. Garnish with freshly chopped herbs and toss to combine.

Notes

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, adding a splash of water or a small knob of butter if the glaze looks too thick after refrigeration.