Candied Carrots Stovetop

Candied Carrots are one of my favorite side dishes. This classic sweet-and-savory side dish features tender carrots tossed in a rich, buttery glaze.

I love how the glaze lightly caramelizes around the carrots, giving them a beautiful finish and deeper flavor. They’re a cozy addition to family dinners, Sunday meals, and festive holiday tables.

Candied Carrots Recipe

Key Ingredients

Carrots: Cutting the carrots into even, thin coins helps them cook through and soak up all that glaze. Slice them on a diagonal if you want a slightly nicer look. They’ll also cook a touch faster that way.

Butter gives the carrots a rich, glossy glaze that really sticks to them. I’ve tried making these with oil, but you just don’t get quite the same richness or shine.

Brown sugar gives the glaze its deep, caramel flavor, thanks to the molasses. You can also use white sugar, but the glaze comes out a bit thinner and sharper.

Tips & Tricks

Let the glaze thicken before taking it off the heat: If you take the carrots off the heat too early, the glaze can stay thin and runny instead of clinging to the carrots. I let mine bubble for a couple of extra minutes until it looks glossy and slightly thickened.

Stir the carrots into the glaze right away: Once the carrots are in, give everything a good toss so the glaze coats them evenly. I keep stirring for a minute or so until everything looks smooth and glossy.

Here’s how to make the candied carrots:

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Candied Carrots

Sweet, glossy carrots glazed in a buttery brown sugar sauce with a hint of cinnamon, an easy 30-minute side dish everyone loves.

⏱ Prep 10 min🔥 Cook 20 min⏰ Total 30 min🟢 Easy🍽 Side Dish🌍 American

Rate this recipe ★★★★★

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Ingredients

Servings:

− 6 +

US Metric

• 2 lbscarrots (peeled and sliced (1/4-inch coins))
• 4 tbspunsalted butter
• 1/3 cupbrown sugar (packed)
• 1/4 tspground cinnamon
• 1/4 tspsalt
• 1 tbspfresh parsley (chopped, optional for garnish)

Instructions

1. 1Place carrot coins in a large saucepan and cover with water. Bring to a boil and cook for 6-8 minutes until just fork-tender but not mushy. Drain well.
2. 2In the same saucepan over medium heat, melt the butter.
3. 3Add the brown sugar, cinnamon, and salt to the melted butter. Stir until the sugar dissolves and the mixture is smooth.
4. 4Return the drained carrots to the saucepan and toss to coat evenly in the glaze.
5. 5Cook for 5-7 minutes, stirring occasionally, until the glaze thickens slightly and coats the carrots.
6. 6Sprinkle with fresh parsley if using, and serve warm.

Nutrition per serving

170

cal

24g

carbs

8g

fat

12g

sugar

120mg

sodium

📌 Notes

• Slice the carrots evenly so they cook at the same rate.
• Don't overcook the carrots in step 1, they'll continue to soften in the glaze.
• Leftovers keep well in the fridge for up to 4 days; reheat gently on the stove.

By Sam

How to Pair

Candied carrots are buttery, warm, and sweet, with a gentle hint of spice. Their glossy glaze pairs especially well with savory meats, hearty vegetables, and comforting holiday dishes.

• Roasted turkey, glazed ham, or herb-baked chicken are a classic choice for a balanced sweet-and-savory meal.
• Creamy mashed potatoes, green beans, or roasted Brussels sprouts are great for a colorful dinner plate.
• Pork chops, meatloaf, or pot roast work well, too. The sweetness of carrots complements rich flavors.