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!
4.84 out of 5
6 reviews
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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

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Per serving:

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

Nutrition Disclaimer

Candied Carrots Recipe

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8 comments

  • 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!!!

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

    • Reply
  • 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.

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

    • Reply
  • 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!!

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

    • Reply
  • Awesome !

    Thanks

    ?

    • Reply

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