Candied Carrots

Site Index Carrots Side dish Vegetable side dish

This post may contain affiliate links. See my privacy policy for details.

Candied carrots are a delicious way to prepare this popular root vegetable! Combine carrots with a sweet, buttery, and orangey sauce for the perfect side dish.

For more tasty carrot recipes, why not try and make some Carrot Raisin Salad? Or try this recipe for Roasted Parsnips & Carrots

candied carrots

Candied Carrots

Candied carrots let you enjoy a healthy vegetable and a rich, sticky-sweet sauce at the same time without feeling too guilty.

However, the sauce isn’t just tasty and buttery, but it actually compliments the carrots perfectly. The sweet, slightly caramel-forward flavor of the buttery sauce provides a great contrast to that off-sweet, earthy flavor of carrots, which is really improved when you add some orange juice and a few spices as well.     

candied carrots on a wooden spoon

Candied Carrots Ingredients

Make sure you look at the recipe card at the very bottom for the exact amounts, as there are a few fiddly ingredients here.

• Carrots, peeled and cut on the bias

• Salted butter

• Brown sugar

• Orange juice

• Cinnamon

• Cayenne pepper

ingredients for candied carrots

How To Make Candied Carrots

• Place the carrots in a saucepan and cover with water

• Bring to a low boil and cook until the carrots are tender-crisp and then drain

• In a large skillet, combine the butter, brown sugar, orange juice, cinnamon, and cayenne pepper

• Heat over medium-high heat until the butter is melted and the ingredients are all combined

• Simmer for 5 minutes, stirring frequently

• Add in the carrots and stir to cover

• Cook over medium-high heat for another 5 minutes, and then remove and serve the carrots with the sauce

picture of cutting carrots on a cutting board

How To Prepare and Cut Carrots for This Recipe

Carrots are one of the mainstay vegetables that people can rely on to help pad out any great meal. This recipe turns some regular carrots into something sweet, decadent, and intensely flavorful, but the question remains as to how you actually prepare them.

While you could just try and wash your carrots and cut them up, the best thing to do is to peel them.

Peeling them not only removes the gross, tough outer layer on your carrots but also makes it so that you don’t have to worry about any dirt getting into your food whatsoever.

Cutting them is another challenge – if you want to stay simple, you can just simply chop them up into equally sized pieces.

If you do this, try and make the cut pieces of carrot that are at the pointy end a lot bigger to account for the difference in weight compared to the pieces towards the root.

If you want to make something a bit more attractive and with a wider surface area, try and cut the carrot on a bias.

To do this, pivot your knife at a 45-degree angle as you cut. It’s a bit hard to do the first time you do it, so maybe reserve one carrot as a test so that you can mess it up a little bit.

Grip the carrot tightly with your other hand, and cut carefully at an angle to get plenty of tasty surface area for the sauce to stick to.    

spooning candied carrots onto a white plate using a wooden spoon

How To Avoid Burning Your Candied Carrots

When making candied carrots one problem that can crop up is that the sauce has a bit of tendency to burn if you aren’t careful. You are kinda making a candy sauce, after all!

To avoid the sauce burning, make sure that you are constantly stirring it. This makes sure that the high sugar content of the sauce doesn’t have a chance to burn on the bottom of the saucepan, giving you plenty of tasty caramel flavor without anything burning.

Looking for more delicious Side Dishes? Try these out:

Corn Fritters

Roasted Broccoli

Green Bean Casserole

Enjoy! There’s nothing I love more than adding brown sugar and spices to some root veggies and this recipe fits the bill!

Love,

Karlynn

 Pin This Recipe To Your Side Dish Recipes Board and Remember to FOLLOW ME ON PINTEREST!

These candied carrots are the perfect sweet side dish for any meal, the sweet, slightly spicy brown sugar glaze makes these simply irresistible!

Thanks to ads on this website, readers of The Kitchen Magpie are now sponsoring 2 families a month through the Edmonton Food Bank. Learn how you can help here.

Learn to cook like the Kitchen Magpie

Subscribe to The Kitchen Magpie on YouTube

One click and you’ll get notified of new videos added to our YouTube account!

youtube-subscribe

Candied Carrots

These candied carrots are the perfect sweet side dish for any meal, the sweet, slightly spicy brown sugar glaze makes these simply irresistible!
5 from 3 votes
Prep Time
15 minutes
Cook Time
20 minutes
Course
Side Dish
Cuisine
American
Servings
6
Calories
234
Author
Karlynn Johnston

Ingredients
  

  • 6-7 medium carrots peeled and cut on the bias (diagonally sliced)
  • 1/2 cup salted butter
  • 1/2 cup brown sugar
  • 2 tablespoons orange juice
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cayenne pepper

Instructions
 

  • Place the carrots in a saucepan and cover with water. Bring to a low boil and cook until the carrots are tender-crisp. Drain the carrots.
  • In a large skillet, combine the butter, brown sugar, orange juice, cinnamon, and cayenne pepper. Heat over medium-high heat until the butter is melted and the ingredients are all combined. Simmer the sauce for another 5 minutes, stirring to ensure that it doesn't burn.
  • Add in the carrots and stir to cover in the sauce. Cook, over medium-high heat, stirring, for another 4-5 minutes, letting the sauce reduce and "candy" some more, plus cooking the carrots a bit more.
  • Remove and serve the carrots in the sauce.

Recipe Notes

  • You can leave out the cayenne for sensitive palates, but it really adds a nice kick!

Nutrition Information

Calories: 234kcal, Carbohydrates: 25g, Protein: 1g, Fat: 16g, Saturated Fat: 10g, Trans Fat: 1g, Cholesterol: 41mg, Sodium: 182mg, Potassium: 238mg, Fiber: 2g, Sugar: 21g, Vitamin A: 10693IU, Vitamin C: 6mg, Calcium: 44mg, Iron: 1mg

All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.

Made this recipe?

Share a photo of what you made on Instagram or Facebook and tag me @thekitchenmagpie or hashtag it #thekitchenmagpie.

Please rate this recipe in the comments below to help out your fellow cooks!

Save Your Favorite Recipes!
Create an account and save recipes

Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Carrots Side dish Vegetable side dish

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Dawn Elhalabi says

    Could you make this in advance and reheat?

Leave a Comment or Recipe Tip

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.