Candied carrots, are you ready for sweet yet savory carrots? Eat one and you will want the whole bowl! Well, my friends, you’re in for a big treat today. The glaze, brown sugar and butter is a marriage that is just meant to be. When you put the two on this carrots cooked fork-tender, there is nothing better.
Even my non-veggie loving family, yes, there are a few of them, love these delightfully glazed candied carrots recipe that is screaming with love from brown sugar and warm melted butter.
The classic recipes that catapult you back to great memories from your childhood are always the best. This candied carrot recipe is one of those that just brings sheer happiness to me.
Candied Carrots Recipe
One of my favorite childhood food memories was helping my Grandma in the kitchen. I remember when I was old enough to use a veggie peeler and my Granny let me peel the carrots and potatoes.
I thought “look at me now, everyone” It was the beginning of my love of cooking that has always stayed with me. When I was old enough to use the knife, look-out, I was over the moon! If only life could be that easy now!
Back to this amazing recipe. Whether it’s Easter, Thanksgiving, Christmas, any family gathering, or a weeknight meal, my Granny’s Candied Carrots should be included in your menu!
They are so good! Easy to prep ahead of time and take just a few minutes of prep! A no-brainer side dish full of flavor!
Besides being delish, why eat carrots:
- Carrots are loaded with beta-carotene, fiber, and Vitamin K.
- The high water content in carrots, just like mushrooms enables carrots to be filling which is great for moderating your food intake.
- Carrots are high in soluble fiber which can lower blood sugar.
- The amount of fat in a carrot is minimal.
- Carrots are rich in Vitamin A which are awesome for the eyes.
You all know I love my facts on food! Carrots are no different! Want to read up on how beneficial carrots are for you, check out this article!
Do I have to peel the carrots?
Personal preference here, I always peel carrots! You can scrub the skin well and eat the carrot without peeling the skin.
Can I make these ahead of time?
These brown sugar-glazed carrots can be made 2 days ahead. Reheat when ready to serve! Especially helpful for Holidays like Easter, Thanksgiving, and Christmas! Prep the carrots – dice and place in water in a saucepan in the fridge. Cook tje carrots when ready.
Can I freeze leftovers?
These carrots are delicious but I do not freeze them after they are made. They tend to be mushy. I tried it and not-good! Eat them and enjoy or use the leftovers in a Guinness Beef Pie or make a Coconut Carrot Soup!
How long can I refrigerate them?
I have made these carrots 2 days ahead, especially around the Holidays. These are one of my favorite make-ahead sides.
What do I look for when choosing fresh carrots?
Look for firm carrots that are not too thick with a bright orange color with no black spots. For this recipe,you can use frozen carrots with delicious results.
Can I use another type of sugar?
Yes, coconut sugar, Truvia brown sugar, and turbinado all work with this recipe.
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Shop this recipe:
- 3 1/2 Quart Saute Pan: A great pan with a lid! It is one we use daily.
- OXO Vegetable Peeler: This is one of my favorites. It is small, precise and easy to use.
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- Slice the carrots evenly to ensure even cooking.
- Use just enough water to cover carrots. Add in a bay leaf, salt, and pepper.
- Boil the carrots until just soft, don’t overcook.
- If reheating carrots, warm over low heat or in the oven for just a few minutes to warm carrots.
- You can use Coconut Sugar or Turbinado Sugar to make these glazed carrots.
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Granny's Candied Carrots Recipe
- 1 pound carrots, peeled and sliced 1 inch thick
- 2 cups water, enough to cover carrots
- 1 bay leaf
- 1/2 teaspoon salt
Brown Sugar Glaze
- 1/4 cup light brown sugar
- 2 Tablespoon unsalted butter
- salt and pepper to taste
- In a medium saucepan, over medium heat, add the sliced carrots and enough water to cover the carrots. Add in a bay leaf, and salt.
- Bring the pot to a boil, reduce heat to medium, cover with a lid and simmer about 5 minutes. Carrots should be fork-tender.
- Drain the carrots of excess water and discard the bay leaf.
- Stir in the light brown sugar and unsalted butter. Add salt and pepper to taste. Taste for seasoning, re-season if needed. Serve and enjoy
- Slice the carrots evenly to ensure even cooking.
- Use just enough water to cover carrots.
- Boil until just soft, don't overcook.
- To reheat, warm over low heat or in the oven for just a few minutes to warm carrots.
- Swap out sugar and use Coconut Sugar or Turbinado Sugar.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.