Bring a touch of sweetness to your dinner table with Candied Carrots, a comforting side dish that transforms simple carrots into glossy, caramelized perfection. With their buttery glaze and hint of maple-cinnamon warmth, these tender carrots balance savory and sweet flavors beautifully. Whether you’re hosting a festive meal or just elevating a weekday dinner, this recipe delivers restaurant-quality taste with minimal effort.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Ready in under 30 minutes — perfect for busy weeknights or last-minute sides.
- Simple Ingredients: Uses pantry staples like butter, brown sugar, and maple syrup.
- Beautifully Glazed: Every bite is coated in a shiny, sweet, buttery sauce.
- Perfect for Any Occasion: Ideal for holidays, Sunday dinners, or casual family meals.
- Customizable Flavor: Add a sprinkle of pecans for crunch or a touch of orange zest for brightness.
This version stands out thanks to the balance of orange juice and maple syrup, creating a rich, aromatic glaze that enhances the natural sweetness of the carrots without overpowering them.
Ingredients Needed
For the Carrots:
- 2 lb. fresh carrots, peeled and sliced diagonally into 1-inch pieces
- 1 tsp kosher salt, divided
- ½ cup unsalted butter, cut into chunks
For the Glaze:
- ½ cup fresh orange juice, for a bright citrus note
- â…“ cup brown sugar, packed (light or dark both work)
- 2 Tbsp pure maple syrup, for depth and shine
- ½ tsp ground cinnamon, adds warmth
- ½ tsp freshly cracked black pepper, for contrast
- ½ cup toasted pecans, chopped (optional, for crunch)
How to Make Candied Carrots
Step 1: Sauté the Carrots
In a large skillet, melt the butter over medium-high heat until it starts to foam — but not brown. Add the carrots in a single layer and sprinkle with ½ teaspoon salt. Cook for about 6–7 minutes, stirring occasionally, until the carrots begin to caramelize and turn golden at the edges. This step builds the base flavor for your glaze.
Step 2: Create the Glaze
Reduce heat to medium-low, then pour in the orange juice. Let it simmer for about 3 minutes, or until the liquid has reduced by half — this intensifies the citrus flavor.
Next, stir in the brown sugar, maple syrup, cinnamon, and ¼ teaspoon salt. Increase heat back to medium and continue cooking for 13–15 minutes, stirring often, until the carrots are tender but not mushy, and the glaze is thick and syrupy enough to coat them beautifully.
Finish by seasoning with the remaining ¼ teaspoon salt and black pepper. For a finishing touch, sprinkle with toasted pecans if desired.
Serving and Storage Tips
- Serving Suggestions:
Serve these candied carrots warm as a side to roasted chicken, turkey, or ham. They also pair wonderfully with mashed potatoes or rice pilaf. Garnish with fresh parsley or orange zest for a pop of color and freshness. - Storage:
Store leftovers in an airtight container in the refrigerator for up to 4 days. - Reheating:
Reheat gently in a skillet over medium-low heat or in the microwave for 1–2 minutes, adding a small pat of butter or splash of water to loosen the glaze.
Helpful Notes
- Carrot Size: Try to cut carrots evenly so they cook uniformly.
- Make Ahead: You can partially cook the carrots a day ahead, then finish glazing before serving.
- Flavor Boost: Add a dash of nutmeg or a drizzle of honey for extra depth.
- Vegan Option: Substitute butter with vegan butter or coconut oil.
- Crunch Factor: Toast the pecans lightly before adding — it enhances their flavor dramatically.
Candied Carrots
Ingredients
Method
- Step 1: Sauté the Carrots
In a large skillet, melt the butter over medium-high heat until foamy but not browned. Add carrots in a single layer and sprinkle with ½ teaspoon salt. Cook for 6–7 minutes, stirring occasionally, until edges begin to caramelize and turn golden. - Step 2: Create the Glaze
Reduce heat to medium-low and pour in orange juice. Simmer for about 3 minutes, allowing it to reduce by half. Stir in brown sugar, maple syrup, cinnamon, and ¼ teaspoon salt. Raise heat to medium and cook for 13–15 minutes, stirring often, until carrots are tender and coated in a thick, syrupy glaze. Finish with the remaining salt and black pepper. Sprinkle with toasted pecans if desired.
Notes
Conclusion
These Candied Carrots are proof that simple ingredients can create something truly special. With their buttery-sweet glaze and tender bite, they’re guaranteed to steal the spotlight on any dinner table — from cozy family meals to festive holiday spreads.
If you’ve tried this recipe, please leave a comment and a star rating below — your feedback helps others discover it!
And don’t forget to share your beautiful creations on Pinterest or Facebook — we’d love to see your twist on this classic side dish.
👉 What’s your favorite addition to candied carrots — honey, ginger, or nuts? Let us know in the comments!
Frequently Asked Questions (FAQ)
Can I use baby carrots instead of whole ones?
Yes! Baby carrots work perfectly. You may need to reduce cooking time slightly since they’re smaller and cook faster.
Can I make candied carrots ahead of time?
Absolutely. Cook them up to the point where the glaze is almost ready, then refrigerate. Reheat in the skillet, letting the glaze thicken just before serving.
How do I make this recipe vegan or dairy-free?
Simply replace butter with vegan butter or coconut oil — both create a rich, glossy glaze without changing the flavor balance.
Are candied carrots freezer-friendly?
They can be frozen, though the texture may soften slightly. Store in a freezer-safe container for up to 2 months and reheat slowly on the stovetop.
Why did my glaze turn too thick or harden?
It likely cooked too long. If that happens, just stir in a splash of warm orange juice or water while reheating to loosen the sauce.