Candied Carrots

These Candied Carrots turn a humble vegetable into a show-stopping side dish, featuring tender, buttery carrots coated in a glossy maple-orange glaze with a hint of cinnamon. Perfectly sweet and savory, this quick and easy recipe brings warmth, texture, and vibrant color to any meal—from weeknight dinners to festive celebrations.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 6 servings

Course: Holiday, Side Dish, Vegetable

Cuisine: American, Southern

Calories: 220

Ingredients Method Notes

Ingredients

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
⅓ cup brown sugar packed (light or dark)
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

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

For best results, cut carrots evenly so they cook at the same rate. To make ahead, par-cook the carrots, then finish glazing before serving. Add nutmeg or honey for extra flavor, and use vegan butter or coconut oil for a dairy-free version. If the glaze becomes too thick, stir in a splash of warm orange juice or water while reheating.