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5 from 3 votes

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.
Course Side Dish
Cuisine American, Irish
Keyword Christmas side dish, easy side dish, Holiday side, Thanksgiving side dish
Prep Time 5 minutes
Cook Time 10 minutes
0 minutes
Total Time 15 minutes
Servings 4 servings
Calories 96kcal
Author Eileen Kelly


  • 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


  • 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.


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