These sweet, tender, buttery glazed Candied Carrots are quintessential comfort food. It's like eating candy.
You might think of glazed carrots as a side dish for Christmas, Easter, or Thanksgiving dinner. One of those delicious recipes is perfect for family gatherings during the holiday season. And you would be right.
There's magic in combining fresh carrots with sweet sugary butter glaze.
But why limit ourselves to just these festive holidays? Here are a few reasons this side dish is perfect for an easy weeknight dinner.
Why We Love This Side Dish
FOOLPROOF - If you're looking for an easy side dish. You will love these easy glazed carrots 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.
Ingredients
For a detailed, printable ingredient list, please use the recipe card below.
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 lets you be in charge of 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 good bit of salt in this recipe because it enhances every other flavor.
Variations
MAPLE SYRUP - Instead of honey, try using maple syrup.
ORANGE ZEST - This is something I only do during the holidays to make this delicious recipe extra special. Use a zester and zest one orange.
I also add 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.
How To Make Buttery Glazed Candied Carrots
- 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.
- 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.
- REGLAZE - Reheat the brown sugar and butter glaze. Transfer the roasted carrots back into the skillet and coat well. Garnish with parsley.
More Easy Side Dishes
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.
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
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.
REHEAT - The easiest way is to reheat the glazed carrots on the stovetop. First, simmer on medium-low heat until hot.
More Recipes You Should Try
Honey Roasted Sweet Potatoes - A reader favorite!
Mushroom Pie - Another easy side dish perfect for the holidays.
Red Cabbage - Classic sweet and tangy German Red Cabbage.
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Candied Carrots
Ingredients
- 2 pounds baby carrots
- ¼ cup butter unsalted
- 1 tablespoon olive oil extra virgin
- 2 tablespoons brown sugar
- ¼ cup honey
- 1 teaspoon salt
- parsley optional, for garnish
Instructions
- Preheat the oven to 400º Fahrenheit. Light grease a large baking sheet with cooking spray. Set aside.
- Heat butter and olive oil in a large sauté pan. Whisk in honey, brown sugar, and salt over medium heat. Continue to whisk until the sugar and honey have dissolved, and the glaze has thickened. About 5 minutes.
- Add baby carrots and toss well to make sure they are well coated. Simmer for 1-2 minutes.
- Transfer the carrots onto the baking sheet and roast until fork-tender. About 20 minutes. Reserve the remaining liquid in the pan.
- 5 minutes before the carrots are done roasting, reheat the honey-sugar glaze. Keep on a low simmer. Once done roasting, transfer the carrots back into the skillet. Toss well in the glaze and serve immediately. If desired garnish with fresh parsley.
