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    Home » Recipes » Side Dishes

    Granny's Candied Carrots Recipe

    Published: Nov 27, 2019 · Modified: Nov 6, 2024 by Eileen Murphy Kelly

    Jump to Recipe
    Candied Carrots collage of sliced carrots with a brown sugar butter glaze,

    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 these 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.

    First Published: February 15, 2019... Last Updated: November 27, 2019
    sliced carrots with a brown sugar and butter glaze in a bowl sprinkled with fresh parsley and black pepper

     

    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!

    Sliced candied carrots in a white bowl.

    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.

    The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.

    Thank you so very much for being apart of Everyday Eileen!

    Shop this recipe:

    • 3 ½ 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.

    Don’t forget to shop Everyday Eileen store on Amazon!

     

    Brown sugar and butter glazed carrots in a white bowl.

    Expert tips:

    • 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.

    When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

    I love any comments or questions, please feel free to leave them below!                               

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    📖 Recipe

    Granny's Candied Carrots Recipe

    Not much better than a side dish that you have been enjoying since you were a child. These Candied Carrots are tender and filled with flavor from brown sugar and melted butter. A great side dish for any night. Perfect for Holidays.
    5 from 2 votes
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    Course: Side Dish
    Cuisine: American, Irish
    Keyword: Christmas side dish, easy side dish, Holiday side, Thanksgiving side dish
    Prep Time: 5 minutes minutes
    Cook Time: 10 minutes minutes
    0 minutes minutes
    Total Time: 15 minutes minutes
    Servings: 4 servings
    Calories: 96kcal
    Author: Eileen Kelly

    As an Amazon Associate, I earn from qualifying purchases

    Equipment Needed:

    Ingredients

    • 1 pound carrots, peeled and sliced 1 inch thick
    • 2 cups water, enough to cover carrots
    • 1 bay leaf
    • ½ teaspoon salt

    Brown Sugar Glaze

    • ¼ cup light brown sugar
    • 2 Tablespoon unsalted butter
    • salt and pepper to taste

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    Instructions

    • 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

    NOTES

    Tips:
    • 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.

    Nutrition

    Serving: 0.25cup | Calories: 96kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 369mg | Potassium: 362mg | Fiber: 3g | Sugar: 5g | Vitamin A: 19120IU | Vitamin C: 6.7mg | Calcium: 37mg | Iron: 0.3mg
    Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

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    Thank you for sharing!

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