Candied Carrots Recipe
Sweet, buttery Candied Carrots make a simple side dish shine with their irresistible caramelized glaze and hint of fresh herbs. Candied Carrots are a delicious way to elevate everyday meals.
Each tender bite bursts with natural sweetness, balanced by earthy thyme and a buttery brown sugar coating. Perfect for busy weeknights or holiday feasts, they add color and warmth to any plate.
What You Need for Candied Carrots
- Carrots – The star of the dish, their natural sweetness pairs perfectly with the glaze.
- Brown Sugar – Adds deep caramel notes that coat the carrots beautifully.
- Unsalted Butter – Melts into the sugar, creating a silky, glossy glaze.
- Dried Thyme – Brings a subtle earthy touch that balances the sweetness.
- Salt – Enhances all the flavors without overpowering.
- Black Pepper – Adds just the right amount of gentle heat.
- Fresh Parsley – A pop of freshness to finish the dish with color and brightness.
Quick & Easy Candied Carrots Instructions
Begin by simmering carrots in a deep skillet with water, thyme, and salt until fork-tender. Drain them well, then return them to the skillet with butter and brown sugar. Let them cook over medium heat until the sugar dissolves and the glaze forms, gently caramelizing each piece. A sprinkle of black pepper and fresh parsley completes the dish. For a time-saving twist, the Instant Pot method gets them soft and glazed in just minutes.
Sweet Tips & Tasty Variations
Try swapping brown sugar for pure maple syrup for a hint of smoky sweetness that complements roasted meats beautifully. Add a pinch of cinnamon for warmth, or a splash of orange juice for a citrusy brightness that pairs wonderfully with poultry or pork. To make it vegan-friendly, use a plant-based butter without sacrificing the glossy finish. For extra crunch, toss in toasted pecans or walnuts just before serving.
Keeping Candied Carrots Fresh
Store leftover candied carrots in an airtight container in the refrigerator for up to four days. Reheat them gently in a skillet over low heat, adding a splash of water if needed to loosen the glaze. If freezing, cool completely, then store in freezer-safe bags for up to two months. Thaw overnight in the fridge before reheating for the best texture and flavor.
Candied Carrots are the perfect sweet-and-savory twist to complete any meal, from casual dinners to festive gatherings!
Candied Carrots Recipe
Ingredients
- 1 teaspoon dried thyme 5 gm
- ½ teaspoon black pepper 2.5 gm
- 2 tablespoon unsalted butter 30 gm
- ¼ cup brown sugar 48 gm
- 1 tablespoon fresh chopped parsley 4 gm
- 1 teaspoon salt 5 gm
- 1 pound carrots 500 gm
Instructions
- In a medium deep-sided skillet, arrange the carrots and pour in enough water to cover them completely. Sprinkle in the dried thyme and salt, then bring the water to a rolling boil over medium-high heat. Stir gently and allow the carrots to cook for about 20 minutes until they reach a tender, fork-soft consistency. Carefully drain the cooked carrots and return them to the same skillet. Incorporate the butter and brown sugar, cooking over medium heat for 5 to 6 minutes until the sugar fully dissolves and the carrots acquire a glossy caramelized coating. Season with black pepper and adjust salt to taste. Transfer to a serving dish and garnish generously with fresh chopped parsley.
Instant Pot Method
- Add 1 ½ cups water, carrots, thyme, and salt to the Instant Pot. Secure the lid in the sealed position and set to manual, high pressure for 2 minutes. Once finished, perform a quick pressure release, then drain the carrots. Return them to the Instant Pot, add the butter and brown sugar, then activate the sauté function. Cook for 3 to 4 minutes until caramelized, then stir in black pepper and extra salt if needed. Serve with parsley sprinkled over the top.
