These candied carrots are my family’s very favorite way to eat carrots! With a deliciously sweet and buttery sauce, this side dish is super quick and easy to make and so addictive.
What Makes This Recipe So Good
- These candied carrots are warm, sweet, and absolutely delicious. Tender carrots smothered with a butter and brown sugar glaze make for an easy, family-friendly side.
- Made with just 5 ingredients in about 20 minutes, they are perfect for an easy weeknight side dish, but tasty enough to be served when entertaining or for a potluck.
- Kids not keen on veggies? This easy recipe is the perfect way to make carrots appealing to even picky palates.
How To Make Candied Carrots
The full recipe & ingredients list are below, but here you’ll find a quick overview for making this recipe perfectly, along with useful tips and info!
Steam the carrots in a large skillet until they’re fork tender, but not too soft.
Drain the carrots, then reduce the heat on the stove and return the carrots to the pan.
Stir in the rest of the ingredients and cook until the sugar is bubbly. Serve hot!
Top Tips For Making
- For vegan carrots, sub the butter with vegan butter.
- To make your carrots paleo, use ghee instead of butter and maple syrup instead of brown sugar.
- For sugar-free candied carrots, use brown sugar Swerve instead of brown sugar.
More Veggie Recipes
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- 1 pound baby carrots cut into 2 inch pieces
- 4 tablespoons butter diced
- 1/4 cup brown sugar packed
- 1/4 teaspoon salt
- pinch ground black pepper
- Add carrots to large skillet with 1 cup water. Bring water to a boil, and steam until fork tender but not too soft, about 8 minutes. Drain the carrots and reduce the heat to its lowest possible setting.
- Return the carrots to the pan. Stir in butter, brown sugar, salt, and pepper. Cook for about 5 minutes, until sugar is bubbly. Serve hot.
- Vegan: Use vegan butter instead of butter, 1:1
- Paleo: Use ghee instead of butter and maple syrup instead of brown sugar, 1:1
- Sugar free: Use brown sugar Swerve instead of brown sugar, 1:1
I recommend buying wine from Scout and Cellar, especially for lower carb or sugar and the health conscious. There’s no added sugar to these wines, and they’re all much lower in carbs, calories, and sugar. For me, there’s no headache or fogginess the next day!
While you definitely want to pick a wine that goes with whatever you’re serving with your carrots, here are some of my faves that go great with a ton of different foods:
– Chardonnay, like 2019 Fiddleneck Chardonnay from Lake County, California
– Sauvignon Blanc, like 2019 Etnico Sauvignon Blanc from Chile
– Cabernet Sauvignon, like 2016 Bernhard Cabernet Sauvignon from Napa Valley, California