Our candied carrot recipe features baby carrots as the star ingredient. These small, fresh carrots offer a sweet, earthy flavor that pairs well with the caramelized glaze. We love that they’re ready to cook with minimal prep!
The recipe also includes salted butter for richness, dark brown sugar, pure honey for a sweet, sticky glaze, and fresh cracked black pepper for a hint of heat.
Let’s take a look at what you’ll need:
- 1 (1-pound or 454-gram) package of baby carrots, pat dry
- ¼ cup of water
- ¼ cup of salted butter
- ¼ cup of dark brown sugar, packed
- ¼ cup of pure honey
- ¼ teaspoon of fresh cracked black pepper (optional)
- 2 teaspoons of fresh chopped flat-leaf parsley (optional garnish)
Brown Sugar Glazed Carrots Substitutions and Additions
This simple recipe for tender carrots with a sweet glaze is so easy to put together. While this recipe is our favorite way to enjoy carrots, there are different ways to execute this recipe. Here are some suggestions if you’d like to experiment!
BABY CARROTS: If baby carrots aren’t available, you can substitute them with regular carrots. Just peel and slice them into thick rounds or lengthwise into halves.
SALTED BUTTER: If you’re watching your sodium intake, unsalted butter can be used instead. You may want to add a pinch of salt to balance the flavors.
DARK BROWN SUGAR: Light brown sugar or granulated sugar can be used in a pinch, but keep in mind that the flavor will be slightly different.
PURE HONEY: Maple syrup or agave nectar can be used as a substitute for honey, adding a different but equally delicious sweetness. If you like spice in your sides, you could use hot honey instead.
FRESH CRACKED BLACK PEPPER: Feel free to omit this if you prefer your candied carrots without the heat. Alternatively, a pinch of cayenne pepper can be used for a spicier kick.
FRESH CHOPPED FLAT LEAF PARSLEY: Other fresh herbs like dill, thyme, or chervil can be used as a garnish instead of parsley in this easy side dish recipe.
How To Make This Candied Carrots Recipe
Creating this easy candied carrot recipe is a simple process that yields a dish with complex flavors. The key is to allow the carrots to cook slowly, absorbing the sweet and buttery glaze.
OUR RECIPE DEVELOPER SAYS
Ensure your baby carrots are patted dry before adding them to the pan to help the glaze adhere better.
STEP ONE: Add the raw carrots, water, butter, dark brown sugar, and honey to a ten-inch skillet over medium heat. Cover and cook for eight to ten minutes, stirring occasionally to keep the carrots from scorching.
STEP TWO: Remove the lid and increase the heat to medium-high heat.
Continue stirring occasionally for another eight to ten minutes, or until the carrots are fork tender and the brown sugar mixture reduces and thickens.
Stir in the cracked black pepper. Garnish with the chopped fresh parsley. Serve while hot.
How To Serve This Candied Carrots Recipe
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