INTRODUCTION
Easy Candied Carrots are a small sweet side dish that fits many meals. You cook carrots in a pan with a little water, butter, brown sugar, and honey. The sauce turns thick and shiny and coats the carrots. The dish uses a few common ingredients and a short time. You can make it for weeknight dinners or for a holiday table. It looks warm and inviting on the plate and it tastes lightly sweet and buttery. If you like simple vegetable sides, you will find this dish very easy to make and easy to love. For a warm drink to serve alongside, try an easy homemade peppermint mocha for a cozy touch to your meal.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is fast, kind, and consistent. It cooks in one pan and needs no oven time. The sweet glaze makes plain carrots taste richer. You can use baby carrots or sliced regular carrots. The ingredients are things you likely have in your kitchen right now. The method uses simple heat and a short cook time. The final dish has a soft bite with a nice shine. It pairs well with roasted meats, grains, or a plain green salad. This recipe is also flexible. You can change the herbs or sugar to match the meal. If you serve coffee at the same time, try a delicious easy raspberry mocha to brighten the flavors.
HOW TO MAKE Easy Candied Carrots
This recipe moves in clear steps. First, pick your carrots and cut them if needed. Then place them in a wide pan with a little water. Add salt so the carrots will start to soften and the natural sweetness will come out. When the water is gone, add butter, brown sugar, and honey. Stir and let the glaze form. Finish with more salt and pepper to balance the sweet. Toss with fresh herbs for color and a fresh taste. The whole meal is done in less than 30 minutes. The result is glossy carrots that have a sweet, buttery coating and a tender texture.
EQUIPMENT NEEDED
- Large skillet or wide pan with a lid
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Cutting board
- Sharp knife
- Serving bowl or platter
You do not need any fancy tools. A good nonstick or stainless steel skillet works best to keep the glaze from sticking.
Ingredients You’ll Need :
- 2 pounds baby carrots, or regular 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
These amounts serve about 4 people as a side. You can double the recipe for a larger group.
STEP-BY-STEP INSTRUCTIONS :
Place carrots and 1/2 cup water in a large skillet over medium high heat. Cook until water comes to a simmer. Add 1/2 teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften. Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter. Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender. Season to taste with additional salt and black pepper. Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.
Notes on the steps:
- Keep stirring when the sugar and butter are in the pan. This keeps the glaze smooth.
- If your carrots are thick, simmer a little longer with the lid on until they reach the tenderness you like.
- Watch the pan closely when the water evaporates. The sauce can move from glossy to sticky fast.
HOW TO SERVE Easy Candied Carrots
Serve these carrots warm. They look best right after you cook them. Spoon them onto a warm plate or a serving bowl. The glaze will be shiny and coat each piece. These carrots go well with roast chicken, pork chops, or baked fish. They also pair with mashed potatoes or rice. For a family meal, add them to a main dish and a simple salad. For a holiday, place them on a platter with a sprinkle of herbs and whole peppercorns removed. If you want a sweet and warm drink on the side, a simple coffee or tea will work well. Try a rich cup like the deliciously easy 7-brew coffee recipe to match the warm notes of the butter and honey.
STORAGE & FREEZING : Easy Candied Carrots
Store cooled leftover carrots in an airtight container in the fridge for up to 4 days. Reheat gently in a skillet over low heat. Add a splash of water or a small knob of butter to bring the glaze back to life while heating. Do not freeze the glazed carrots for best texture. Freezing can make the carrots soft and watery when thawed. If you must freeze them, freeze the plain cooked carrots without the glaze in a freezer bag for up to 3 months. Thaw overnight in the fridge and reheat in a skillet. Add fresh butter, sugar, and honey at the end to recreate the glaze.
SERVING SUGGESTIONS
- For a weeknight family plate, serve these carrots with grilled chicken and simple mashed potatoes.
- For a holiday table, place carrots in a wide dish and add a few sprigs of fresh herbs for color.
- Add toasted nuts like sliced almonds or chopped pecans on top just before serving for a crunch.
- A light squeeze of lemon or a small splash of orange juice can brighten the glaze if you want a hint of citrus.
- For a child-friendly plate, cut the carrots small and serve warm with the glaze as a sweet side.
VARIATIONS
- Honey-Lemon Candied Carrots: Add 1 teaspoon lemon zest and 1 tablespoon lemon juice at the end for a bright, tart finish.
- Maple Carrots: Replace the honey with the same amount of maple syrup for a deeper, woodsy sweetness.
- Spiced Carrots: Add a pinch of ground cinnamon or a small pinch of ground ginger when the butter melts for warm spice.
- Herb Swap: Use rosemary or sage instead of dill, thyme, or parsley for a different herbal note.
- Glazed with Balsamic: Add 1 teaspoon balsamic vinegar at the end for a soft tang that cuts the sweetness.
These changes are easy and keep the recipe fast. Try one change at a time to find your favorite mix.
FAQs
Q: Can I use frozen carrots for this recipe?
A: You can use frozen carrots if you thaw them first and pat them dry. Frozen carrots release more water, so cook off the water first. Then add the butter, sugar, and honey. The texture may be softer than fresh carrots, but the flavor will still be good.
Q: How do I keep the glaze from burning?
A: Keep the heat at medium or medium-high, and stir the pan often once the sugar and butter go in. If the pan looks dry, add a small splash of water. Move the carrots around so the glaze cooks evenly. Remove from heat as soon as the sauce is thick and glossy.
Q: Can I make the glaze ahead of time?
A: You can make a small batch of the glaze (butter, sugar, and honey) and cool it in a jar. Store it in the fridge for a day or two. Reheat it gently and toss with warmed cooked carrots. The fresh toss keeps the texture better than glazing before storage.
Q: Are these carrots kid friendly?
A: Yes. The sweet glaze appeals to many children. Cut the carrots into small pieces for little hands. Serve with a mild main and a familiar side to make a plate the kids will enjoy.
Q: Can I use brown sugar substitutes?
A: You can use coconut sugar or a small amount of white sugar, but flavor will shift. Brown sugar gives a soft molasses note that pairs well with butter and honey.
Q: How do I make the carrots more tender without overcooking the glaze?
A: Start the carrots in water and cover the pan to steam them a little. When they soften, remove the lid, let the water evaporate, then add the butter and sugars to make the glaze. This two-stage cooking keeps the carrots tender and the glaze perfect.
MAKE-AHEAD TIPS FOR Easy Candied Carrots
- Cook the carrots fully but leave off the glaze. Store the plain cooked carrots in the fridge for up to 3 days. When ready to serve, reheat in a skillet and add the butter, brown sugar, and honey to make a fresh glaze.
- Prepare and measure the sugar, salt, and herbs ahead in small bowls. This saves time when you cook.
- If you plan to serve them at a party, keep the glaze warm in a small pan and add the carrots just before guests sit down. Toss and serve right away.
- For a short trip from fridge to table, reheat the carrots in a 350°F oven in a covered dish for 10–12 minutes, then add the glaze and bake uncovered for 3–5 minutes more to set the shine.
These tips keep the carrots fresh and let you make the final dish fast at meal time.
Easy Candied Carrots
Ingredients
Method
- Place carrots and 1/2 cup water in a large skillet over medium high heat.
- Cook until water comes to a simmer.
- Add 1/2 teaspoon salt and cook, stirring frequently, until the water has fully evaporated and the carrots are starting to soften.
- Add the butter, brown sugar, and honey; stir to dissolve the sugars into the butter.
- Cook about 5 minutes longer, until the sauce reduces to a thick glaze and the carrots are fork tender.
- Season to taste with additional salt and black pepper.
- Garnish with freshly chopped herbs and toss to distribute the herbs evenly into the glaze.