Candied Carrots

Candied Carrots are a game-changer for your dinner, offering a sweet and savory delight in every bite.

Baby carrots are coated with a simple glaze of honey, brown sugar, and butter and roasted to perfection.

A must-try for those looking to add a touch of sweetness to their meal!

Why We Love This Side Dish

FOOLPROOF – If you’re looking for an easy side dish. You will love these easy glazed carrot recipes. Forget about your vegetable peeler. No pesky peeling or chopping is required. Next, toss the baby into the honey-sugar glaze, roast, toss again, and you’re done. You can file this side dish under easy recipes!

INGREDIENTS – This recipe is all about simple ingredients. And especially while food prices are sky-high, this side dish won’t break the bank. Chances are that you’ll already have everything in your fridge and pantry!

QUICK – Although the total time is 30 minutes, your actual work time is just about 10 minutes. That’s what I call homemade food made simple. It’s a great recipe you can whip up alongside broiled salmon.

PICKY EATERS – Do you have picky eaters in your home? This easy candied carrot recipe will change their minds. Sweet flavors combined with buttery flavors. This recipe is a real winner.

BABY CARROTS – Not cutting required. Give them a quick rinse, and they are ready to go.

BUTTER – As you probably know, I recommend unsalted butter for almost every recipe. It allows you to control how much salt you add to your food.

OLIVE OIL – I do recommend using good quality extra virgin olive oil. Extra virgin olive oil is more flavor-intense. And it has a higher smoke point than regular olive oil.

At 400º Fahrenheit, I’m also keeping the oven temperature low. If you have regular olive oil and are concerned about the smoke point. Reduce the oven temperature to 390º Fahrenheit and extend the roasting time accordingly.

HONEY – I like amber-colored honey for this recipe. But choose whichever one you want. I typically pick up the Multi-Floral and Clover Honey from Trader Joe’s.

BROWN SUGAR – Light or dark brown. Use whichever one you have on hand.

SALT – You might want to adjust this to your own dietary needs. I love a bit of salt in this recipe because it enhances every other flavor.

Variations

MAPLE SYRUP – Instead of honey, try using maple syrup.

ORANGE ZEST – I only do this during the holidays to make this delicious recipe extra special. Use a zester and zest one orange.

I also added a couple of large pieces of orange peel for decoration. Sprinkle the zest over the carrots just before serving. Chef’s kiss.

NUTS: Lightly toasted pecans or walnuts add an extra layer of deliciousness. But, again, this is something I would only do for a holiday meal.

COCONUT SUGAR – If you don’t have brown sugar on hand, you can easily swap it with coconut sugar. It’s an easy 1:1 swap.

1. GLAZE – Melt butter and olive oil in a medium skillet over medium heat. Add honey, brown sugar, and salt. Simmer over medium-high heat until the honey and brown sugar mixture thickens. Add and coat the carrots.
2. ROAST – Transfer the carrots onto a baking sheet. (Reserve glaze.) Spread as a single layer and roast for 20 minutes at 400º Fahrenheit or until the carrots are tender.
3. REGLAZE – Reheat the brown sugar and butter glaze. Transfer the roasted carrots back into the skillet and coat well. Garnish with parsley.

Recipe Success Tips

BAKING SHEET – This might be an odd recipe tip. Typically I’d recommend using parchment paper to cover the baking sheet. Clean-up is so quick and easy. And if you add a couple of spritzers of cooking spray, it’s unnecessary.

And if you have stubborn grease stains, check out this cleaning product that has been a total game-changer for me.

EVEN COAT – Ensure each carrot is uniformly coated with glaze for consistent flavor.

SPACING – When roasting, avoid overcrowding. This ensures even cooking.

TEMPERATURE WATCH – Keep an eye on the glaze when reheating. We don’t want it to burn.

FRESHNESS COUNTS – Use fresh baby carrots for the best flavor and texture.

GARNISH AWAY – While optional, parsley adds a fresh pop of color and taste.

Serving Ideas

Roasted carrots are the perfect side dish for many delicious meals, such as roasted salmon or juicy pork chops. Add a side of cheesy mashed potatoes, and you’ve got yourself a wonderful dinner. Of course, I’ll often serve it with a German Cucumber Salad.

Leftovers and Storage

STORE – In case of leftovers, store the glazed carrots (with any leftover glaze) in an airtight container. It’ll last in the fridge for up to 3 days.

FREEZE – If you have loads left, freeze them! Just ensure they’re cooled before transferring to freezer bags. Candied carrots can be frozen for up to 2 months.

REHEAT – The easiest way is to reheat the glazed carrots on the stovetop. First, simmer on medium-low heat until hot.

More Easy And Delicious Side Dishes

HONEY ROASTED SWEET POTATOES – Reader favorite!

MUSHROOM PIE – Another easy side dish perfect for the holidays.

RED CABBAGE – Classic sweet and tangy German Red Cabbage.

ROASTED POTATOES AND CARROTS – Simple, sweet, and with a hint of spice.

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