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READY IN 40 mins

Candied Carrots

Read Reviews (362)

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

Ingredients Edit and Save

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Original recipe makes 4 servings Change Servings

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
1/4 cup packed brown sugar

1 pinch salt
1 pinch ground black pepper

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Directions

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!
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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PREP 10 mins
COOK 30 mins
READY IN 40 mins

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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.

—Karen Grant

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Most Helpful Critical Review

Aug 29, 2002

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

—Rebslo

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520 Ratings

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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!

—LITTLEFATCAT

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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.

—TRACYDBURT

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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.

—YUMYUM123

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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.

—ANGELBELIEVER

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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!!

—Kathy

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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!

—cookntaste

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Nutrition

Calories
150 kcal
8%

Carbohydrates
24.5 g
8%

Cholesterol
15 mg
5%

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.

Nutritional Information

Candied Carrots

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 150
Calories from Fat: 54

% Daily Value *
Total Fat 6g 9 %
Saturated Fat 3.7g 18 %
Cholesterol 15mg 5 %
Sodium 220mg 9 %
Potassium 386mg 11 %
Total Carbohydrates 24.5g 8 %
Dietary Fiber 3.2g 13 %
Protein 1.2g 2 %
Sugars 18.7g
Vitamin A 383 %
Vitamin C 11 %
Calcium 6 %
Iron 5 %
Thiamin 11 %
Niacin 10 %
Vitamin B6 10 %
Magnesium 6 %
Folate 12 %

* 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.