Candied Carrots Recipe -
Candied Carrots Recipe
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Candied Carrots
See how to make sautéed carrots in a simple brown sugar and butter glaze. See more
  • READY IN 40 mins

Candied Carrots

Recipe by  

"My family's favorite vegetable. They are great for the holidays, too!"

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
  • PREP

    10 mins
  • COOK

    30 mins

    40 mins


  1. Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  2. Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!
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Reviews More Reviews

Most Helpful Positive Review
Oct 11, 2005

These were delicious. I made them ahead of time by boiling them, draining the water and adding the butter and brown sugar. I didn't add any pepper. Before serving, I put them in the oven to warm them up and thicken the sauce. Delicious.

Most Helpful Critical Review
Aug 29, 2002

It certainly doesn't get much easier than this. Tasty and simple!

Sep 25, 2003

I steamed the carrots instead of boiling them. Instead of turning the heat to low after adding the sauce ingredients, I recommend turning the heat up a bit and cooking until the sauce reduces and carmelizes...just be sure to stir it frequently to keep it from burning. This way all the good sauce stays on the carrots instead of in the pan. I also added a pinch of crushed red pepper...I like a sweet/hot combination. Really very good!

Oct 12, 2003

Great recipe! I left out the pepper and added a little cinnamon instead. It was a huge hit and is sure to become a staple at the dinner table.

Nov 29, 2004

Made these for this years Thanksgiving dinner. Sauce was a little runny so I added a little corn starch to thicken it up and that seemed to work. I also added a few drops of honey cause it just seemed to lack a little something to me. Recipe didn't specify which type of brown sugar to use so I used dark but next time I will try light brown. Thanks for sharing.

Jul 24, 2003

I used baby carrots for this recipe. I really liked the taste of the glaze but wish it had been a touch thicker. I guess that could be accomplished with a pinch of cornstarch.

Sep 29, 2008

I have been making this for a year on this website. I just now finally signed up to rate this. THIS IS THE BEST Carrot recipe EVER! I highly recommend. Shortcuts I make are using bagged cut up carrots, I microwave them, then put them in a pan with the butter and brown sugar. I do not add any of the other ingredients.. I just keep it simple and they are always eaten up! Thanks for this recipe!!

May 12, 2006

Love these carrots! I nuked mine in the microwave to the desired done-ness, then added the brown sugar and butter for another minute or two. Simple and yummy!


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  • Calories
  • 150 kcal
  • 8%
  • Carbohydrates
  • 24.5 g
  • 8%
  • Cholesterol
  • 15 mg
  • 5%
  • Fat
  • 6 g
  • 9%
  • Fiber
  • 3.2 g
  • 13%
  • Protein
  • 1.2 g
  • 2%
  • Sodium
  • 220 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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