Candied Carrots

Candied carrots are a massive family favourite for us. We love the buttery honey glaze with the brown sugar and hint of cinnamon. I also add a tiny bit of cayenne to give a bit of a zip.

I made them this time with baby carrots, but I have also used larger standard sized carrots. In that case, I peel and cut them into chunks. Boil them until tender and follow the rest of the recipe.

These are great as a side dish and are an excellent compliment for chicken, pork and even fish and beef. I often make these when I bake a ham or grill pork chops. Amazing. I also enjoy these alongside some cedar plank grilled salmon.

Candied Carrots Recipe

These carrots come out super sweet that they are just like candy, which I suppose makes sense since they are called CANDIED carrots. I saute them in a skillet, but they can also be prepared in a saucepan as well.

This might be the vegetable side dish that I have made more than any other. They are definitely common on our dinner table for our Easter dinner and even Thanksgiving.

Trust me, these will be popular. Especially amongst the kids.

When preparing these, I boil the carrots until they tender. But, since they will cook a little longer in the glaze, you can get away from taking them out of the water with them still having a little bit of hardness. They will finish getting soft in the glaze.

Candied Carrots Recipe - brown sugar and honey glaze

Candied carrots that are made with baby carrots and coated in a glaze with butter, brown sugar, honey and cinnamon. An excellent side dish!
4.92 out of 5
12 reviews
Candied carrots that are made with baby carrots and coated in a glaze with butter, brown sugar, honey and cinnamon. An excellent side dish for holiday dinner meals like Thanksgiving, Christmas or Easter.
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4 people


  • 3 cups baby carrots
  • 1/4 cup butter
  • 1/4 cup honey
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1/4 tsp cayenne powder


  • Boil the baby carrots until tender. Drain.
  • In a skillet, melt butter on medium heat. Stir in the honey, brown sugar, cinnamon, salt and cayenne pepper.
  • Bring the glaze to a boil and continue to cook, stirring constantly for a few minutes. The glaze should reduce and thicken a little bit.
  • Dump in the cooked carrots and stir so they are all well coated in the glaze. 
  • Reduce heat to a simmer and continue to cook for another 5 minutes, stirring often. 
  • Serve.


Per serving:

Calories: 253kcalCarbohydrates: 39gFat: 11gSaturated Fat: 7gCholesterol: 30mgSodium: 762mgFiber: 3gSugar: 35g

Nutrition Disclaimer

Candied Carrots Recipe


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Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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Recipe Rating


  • so yummy… love the cayenne…

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  • Omg they tasted so good … making them more often now thank you

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  • I have made this recipe , family loves it especially as a side with fresh pork or ham

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    • Yes! This is the perfect accompaniment to ham. So good.

  • Yes it was so good my kids 😍
    this thankyou so much 💖

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  • It turned out well. Some persons said it was too sweet but most loved it.

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  • Excellent Recipe. Very easy to prepare. Delicious. Almost didn’t get to taste. Dinner guest loved it. Will make again soon.

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  • I used coconut oil in place of the butter, which makes this dish vegan, or can be served with meat if you keep kosher

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  • 5 stars
    My only regret is that I didn’t make the full recipe – it was gobbled down almost before I got any! I did have to make a few modifications because of limited ingredients I had on hand. For instance, I substituted 1 TBSP of Aspen Cider spices for the cinnamon because I was out of cinnamon. It was a GREAT sub, BTW. Also, I am very lazy, so just cooked the carrots in the glaze until it boiled down to candy. It was perfect – the carrots were tender but still a little al dente, which we all loved. Anyhow, thanks for a terrific recipe – will definitely make this again, but full recipe next time!

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  • Great recipe but use regular carrots due to companies washing the baby carrots in bleach. Makes the carrots taste funny. Otherwise very good.

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  • Yes i made it and my family loves it i will be making this again

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  • 5 stars
    Loved this recipe!!! Quick and delicious!!! Served with a pork tenderloin and makes you think of Christmas dinners with family, friends, and loved ones. The glaze was also used on apple pie!!! Makes store bought taste homemade!!!

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  • Love this recipe especially the little kick that the cayenne gives to the buttery brown sugar honey flavor. I added 3 tsp. of corn starch to make the glaze thicker. Makes a beautiful side dish!!!

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  • 5 stars
    I loved the addition of the zing of Cayenne.

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  • 5 stars
    These are awesome! I mostly followed the recipe, but I was out of honey and added extra butter and brown sugar to balance out the cayenne pepper, and used himalayan sea salt. The salty sweet spicy balance is so good with this dish! I made a big batch and am going to serve them with everything.

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  • 5 stars
    It was great! I normally don’t like cooked carrots, but these were delicious and quick! Great side dish!!

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  • Thank you for this recipe! I have made these just with my own recipe…am anxious to try yours! Thanks again, and have a very blessed Thanksgiving!!

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  • 5 stars
    My family loved this recipe! It was easy to follow and the cinnamon adds extra flavor.

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  • Awesome !



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