Candied Carrots

Candied Carrots

436

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

40 m servings 150 cals
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Original recipe yields 4 servings

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Nutrition

  • Calories:
  • 150 kcal
  • 8%
  • Fat:
  • 6 g
  • 9%
  • Carbs:
  • 24.5g
  • 8%
  • Protein:
  • 1.2 g
  • 2%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 220 mg
  • 9%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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!

Reviews

436
  1. 638 Ratings

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Most helpful positive review

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 w...

Most helpful critical review

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

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 w...

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 a...

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.

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 jus...

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.

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 ...

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!

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

These carrots are wonderful. I sliced carrots on the diagonal about 1/4 inch thick, plunged them in salted boiling water for about 2 minutes, drained, then tossed them in a fry pan that had the ...