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A spoonful of hot glazed Candied Carrots.

Candied Carrots

This recipe is so easy and quick that you will want to make it every week. The carrots come out tender, with just the right amount of sweetness from their glaze!
Course Side Dish
Cuisine American
Keyword 5 ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 299kcal
Author Maike



  • 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.



Calories: 299kcal | Carbohydrates: 42g | Protein: 2g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 852mg | Potassium: 560mg | Fiber: 7g | Sugar: 34g | Vitamin A: 31630IU | Vitamin C: 6mg | Calcium: 83mg | Iron: 2mg