These Candied Carrots are a simple, sweet and savory brunch or dinner menu addition. Coated in a butter and brown sugar glaze, this Candied Carrots Recipe is the ultimate side dish for Easter and beyond! 

Make this gorgeous side dish for a weeknight dinner, or serve them up for the holidays. No matter when you serve them, they are sure to be a hit!

These candied carrots are so simple to make and yet to elegant to serve. The glaze creates a caramelized effect, and coupled with the beauty of these colorful carrot varieties, they are sure to be the star of the show for your Easter brunch. 

Candied carrots in a white dish.
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Truth: creating a fast, easy and healthy side dish that my whole family will enjoy is not an easy task. While I don’t think my girls are particularly picky eaters, we are just like any other family. It’s not always easy to get them to enjoy their veggies! 

With that in mind, I created this candied carrots recipe. There’s just something about the fresh, wholesome goodness of carrots when combined with a sweet, buttery glaze!

This is a carrot recipe that we couldn’t get enough of. Easter can’t come soon enough… let’s make them again!

At once sweet and savory, the amount of brown sugar in this candied carrots recipe is just right. These are melt-in-your-mouth delicious. Not too sweet and perfect to serve alongside chicken dishes and of course, your holiday ham! 

Use the drop down table of contents menu to navigate this post with ease. Don’t forget to pin and save for later, too!

Colorful Candied carrots in a white serving dish

Why You’ll Love these Candied Carrots

  • So Easy
  • Elegant to Serve
  • Minimal Ingredients
  • Kids Love Them
  • Great Holiday Side Dish
candied carrots in ivory dish

Ingredients and Substitutions to Make Candied Carrots

  • Carrots – I used heirloom carrots when preparing this dish for photos, but you can use any type. (How gorgeous are those colorful carrots though?)
  • Brown Sugar – The key ingredient to making this sweet and savory side dish! When it combines with the butter, it caramelizes to candy them!
  • Butter – Salted or unsalted, your choice! If you use salted, just watch the additional salt you add to this dish.
  • Salt and Pepper – I like using thick flakes of salt and pepper to taste. To achieve thick flakes, simply set your grinder to the largest setting.

Variations

  • Use baby carrots instead of full carrots.
  • Turn up the heat a little chili powder and a sprinkling of cinnamon.
  • Top with a sprinkling of fresh herbs like parsley rosemary, thyme or oregano.
  • Or, add 1-2 teaspoons of Everything Bagel Seasoning.
  • For additional texture, add chopped pine nuts or pecans. You can even toast them first!
candied carrots in a variety of colors

How to Make Candied Carrots

  1. Prep – Rinse and then peel and slice your carrots evenly. In this case, my carrots were slender and I didn’t need to slice, but if yours are thicker you’ll want to slice to allow for even cooking.
  2. Boil – Gently boil the carrots for 15-20 minutes to soften. (Cook til tender, not mushy)
  3. Make the Glaze – As the carrots are boiling, create a simple glaze from butter and brown sugar in a large sauté pan.
  4. Sauté – Add your cooked carrots to the sauté pan, tossing and cooking for two-three more minutes. 
  5. Garnish – Finish the carrots with a few cracks of salt and pepper. Add a little diced parsely for more color if you prefer. 

That’s it. So simple and so good! You can see how easy it is to make this Candied Carrots recipe in the video in this post.

heirloom candied carrots lined in a dish

Tips

  • These carrots can easily be roasted instead of boiled for an additional layer of caramelized flavor. Simply spread out on a sheet pan and roast at 400 degrees for up to 20 minutes.
  • While you can certainly use classic bright orange carrots, I feel that the color in these carrot varieties gives the dish some real pizzazz! Consider the visual appeal when you’re shopping and the reward is a beautiful presentation.
  • This particular heirloom carrot variety was found at Whole Foods, but you can find them at Trader Joe’s and other local grocers as well!

Need help with measurement conversions? I’ve got a free printable measurement conversion chart that comes in so handy in the kitchen!

Make Ahead

I have found that carrots hold up beautifully when cooked up to a day ahead. This makes your springtime entertaining so much easier! 

  • To make candied carrots ahead of serving your guests, cook the carrots as directed and then switch them to a storage container. Allow them to cool prior to adding a lid (I find that this prevents trapping too much moisture in your storage container).
  • To reheat, simply return the carrots to your sauté pan and slowly reheat them with a little more butter. Give them a little browned and caramelized edges and you’re good to go!
  • You can also reheat in the microwave, but I find that the extra browning step on the range really works wonders for the flavor.
colorful carrots

Frequently Asked Questions

Can you make glazed carrots the night before?

Yes, you can. Simply boil the carrots ahead of time, cutting the timing a little short so they don’t become mushy.

How do you reheat frozen carrots?

If you freeze your candied carrots, you can defrost and reheat them in a variety of ways. Use low heat in a nonstick skillet on the stove, or place them on a sheet pan in the oven at 350 degrees. You can also use the microwave – just be sure to pause and turn them frequently to avoid them becoming rubbery.

Serving Suggestions to Create an Easter Meal

How to Store

At Room Temperature – Your candied carrots can sit out while serving for up to two hours.
Refrigerate – Store them in an airtight container in the fridge for up to seven days.
Freeze – Package cooked carrots in an airtight container and store in the freezer for up to four months.

colorful carrots covered in a glaze and salt and pepper

Dietary Considerations

  • Vegetarian
  • Gluten Free
  • Nut Free

More Side Dish Inspiration

Candied carrots in a white serving dish
5 from 3 votes

Candied Carrots

These Candied Carrots are a simple, sweet and savory brunch or dinner menu addition. Coated in a butter and brown sugar glaze, this Candied Carrots Recipe is the ultimate side dish for Easter and beyond! 
Prep: 5 minutes
Cook: 23 minutes
Total: 28 minutes
Servings: 6
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Ingredients  

  • 1 pound carrots peeled
  • ¼ cup brown sugar
  • 3 tablespoons butter Salted or unsalted
  • salt and pepper to taste

Instructions 

  • Bring a pot of water to a boil.
  • Add carrots. Reduce to medium low. Cook for 20 minutes or until tender, but not mushy.
  • Drain and add butter, brown sugar and carrots to a large pan.
  • Sauté 3 minutes.
  • Top with sea salt and pepper.

Julie’s Tips

  • These carrots can easily be roasted instead of boiled for an additional layer of caramelized flavor. Simply spread out on a sheet pan and roast at 400 degrees for up to 20 minutes.
  • While you can certainly use classic bright orange carrots, I feel that the color in these carrot varieties gives the dish some real pizzazz! Consider the visual appeal when you’re shopping and the reward is a beautiful presentation.
  • This particular heirloom carrot variety was found at Whole Foods, but you can find them at Trader Joe’s and other local grocers as well!

Video

Calories: 116kcal | Carbohydrates: 16g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 105mg | Potassium: 256mg | Fiber: 2g | Sugar: 12g | Vitamin A: 12804IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 1mg

Estimated nutrition information is provided as a courtesy and is not guaranteed.

Explore More

Have some extra baby carrots in your fridge? Try my Roasted Braised Dill Baby Carrots to use them up! 

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3 Comments

  1. 5 stars
    Not only do they look gorgeous but they are so delicious too!! I just love the use of different coloured carrots here.