Best 17 Candied Carrots Recipes

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Looking for a sweet and colorful side dish to liven up your holiday table? Look no further than candied carrots! These glazed carrots are a classic dish that is easy to make and always a crowd-pleaser. This article offers two delicious recipes for candied carrots: a traditional recipe made with butter, sugar, and spices, and a healthier version made with honey and orange juice. Both recipes are simple to follow and yield tender, flavorful carrots that are sure to be a hit with your family and friends. So gather your ingredients and get ready to make some candied carrot magic!

Here are our top 17 tried and tested recipes!

SWEET CANDIED CARROTS



Sweet Candied Carrots image

These tender, vibrant carrots have a buttery glaze and a mild sweetness. It's a simple dish, but it sure makes carrots seem special.-P Lauren Fay-Neri, Syracuse, New York

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 5

2 pounds carrots, cut into sticks
1/4 cup butter
1/4 cup packed brown sugar
1/4 teaspoon salt
1/8 teaspoon white pepper

Steps:

  • Place carrots in a large saucepan; add 1 in. of water. Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until crisp-tender. Drain and set aside. , In the same pan, combine the butter, brown sugar, salt and pepper; cook and stir until butter is melted. Return carrots to the pan; cook and stir over medium heat for 5 minutes or until glazed.

Nutrition Facts : Calories 125 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 174mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

CANDIED CARROTS



Candied Carrots image

My family's favorite vegetable. They are great for the holidays, too!

Provided by Denyse

Categories     Side Dish     Vegetables     Carrots

Time 40m

Yield 4

Number Of Ingredients 5

1 pound carrots, cut into 2 inch pieces
2 tablespoons butter, diced
¼ cup packed brown sugar
1 pinch salt
1 pinch ground black pepper

Steps:

  • Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes. Do not cook the carrots to a mushy stage!
  • Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter, brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!

Nutrition Facts : Calories 150.3 calories, Carbohydrate 24.5 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.2 g, Protein 1.2 g, SaturatedFat 3.7 g, Sodium 123.2 mg, Sugar 18.7 g

GLAZED (OR CANDIED) CARROTS



Glazed (Or Candied) Carrots image

This is a great recipe from The Good Housekeeping All-American Cookbook. I used to hate eating carrots until I tried this recipe. Kids are guaranteed to love this recipe! It's quick and easy and made from foods that are around the house.

Provided by IAteMyGluestick

Categories     Sauces

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

water
1 lb carrot, cut into 2 inch sticks (or even better, 1 lb baby carrots)
salt
2 tablespoons butter or 2 tablespoons margarine
2 tablespoons brown sugar
1/4 teaspoon ground nutmeg

Steps:

  • In a medium saucepan over medium heat, add carrots and just enough water to cover them with 1/4 teaspoons salt.
  • Bring to a boil.
  • Cover, then cook carrots for 15 minutes or until the carrots are tender-crisp; drain well.
  • Return the carrots to the saucepan.
  • Mix in the butter or margarine, the sugar, 1/4 teaspoons salt and the nutmeg.
  • Return the mixture to the heat and cook over low heat, stirring constantly, until the carrots are glazed.
  • Transfer glazed carrots to a warmed bowl and serve.

ROASTED CANDIED CARROTS



Roasted Candied Carrots image

Enjoy these tasty roasted carrots - perfect for side dish.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 6

Number Of Ingredients 6

2 tablespoons olive oil
1/4 cup honey
1 teaspoon ground cumin
1/2 teaspoon smoked paprika
1/2 teaspoon seasoned salt
1 bag (2 lb) fresh carrots, cut into 2 1/2-inch pieces

Steps:

  • Heat oven to 450°F. Place 15x10x1-inch pan in oven 10 minutes to preheat. Meanwhile, in large bowl, mix all ingredients except carrots until blended. Add carrots; toss to coat.
  • Spray hot pan with cooking spray. Place carrots in single layer in pan.
  • Roast uncovered 30 minutes, stirring once, until golden brown. Immediately remove carrots from pan.

Nutrition Facts : ServingSize 1 Serving

MARMALADE-GLAZED CARROTS WITH CANDIED PECANS



Marmalade-Glazed Carrots With Candied Pecans image

Provided by Food Network Kitchen

Categories     side-dish

Time 35m

Yield 6-8 servings

Number Of Ingredients 7

4 tablespoons unsalted butter
2 tablespoons orange marmalade
2 pounds baby carrots (preferably rainbow), tops trimmed
3/4 cup fresh orange juice
3 tablespoons packed light brown sugar
Kosher salt and freshly ground pepper
1/3 cup chopped candied pecans

Steps:

  • Melt 2 tablespoons butter in a large skillet over medium-high heat. Stir in the marmalade, then add the carrots, orange juice, brown sugar, 1/2 teaspoon salt, and pepper to taste. Bring to a boil, then cover and reduce the heat to medium low. Simmer, stirring occasionally, until the carrots are almost tender, 13 to 15 minutes.
  • Uncover and add the remaining 2 tablespoons butter to the skillet. Increase the heat to medium high and cook, stirring, until the liquid is reduced, 8 to 10 minutes. Transfer to a platter and sprinkle with the candied pecans.
  • Photograph courtesy Anna Williams

CANDIED CARROTS



Candied Carrots image

Provided by Tyler Florence

Categories     side-dish

Time 50m

Yield 4 servings

Number Of Ingredients 8

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon

Steps:

  • Preheat the oven to 350 degrees F.
  • Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
  • In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
  • Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.

MARMALADE CANDIED CARROTS



Marmalade Candied Carrots image

My favorite way to make baby carrots is to steam them, then drizzle with an orangey glaze that makes them candy-sweet. -Heather Clemmons, Supply, North Carolina

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 8 servings.

Number Of Ingredients 6

2 pounds fresh baby carrots
2/3 cup orange marmalade
3 tablespoons brown sugar
2 tablespoons butter
1/2 cup chopped pecans, toasted
1 teaspoon rum extract

Steps:

  • In a large saucepan, place steamer basket over 1 in. water. Place carrots in basket. Bring water to a boil. Reduce heat to maintain a low boil; steam, covered, 12-15 minutes or until carrots are crisp-tender., Meanwhile, in a small saucepan, combine marmalade, brown sugar and butter; cook and stir over medium heat until mixture is thickened and reduced to about 1/2 cup. Stir in pecans and extract., Place carrots in a large bowl. Add marmalade mixture and toss gently to coat.

Nutrition Facts : Calories 211 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 115mg sodium, Carbohydrate 35g carbohydrate (27g sugars, Fiber 4g fiber), Protein 2g protein.

FROGHOPPER'S CANDIED GINGER CARROTS



FROGHOPPER's Candied Ginger Carrots image

Ginger adds a very nice layer of flavor and perks up basic candied carrots for a side that the whole family will love!

Provided by FROGHOPPER

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 4

Number Of Ingredients 6

1 (12 ounce) package baby carrots
1 cup water
3 tablespoons butter
2 tablespoons brown sugar
1 ½ teaspoons ground ginger
¼ teaspoon salt

Steps:

  • Bring carrots and water to a boil in a saucepan, reduce heat to low, and simmer until the carrots are tender, about 10 minutes. Drain carrots; stir in butter until carrots are coated. Stir in brown sugar, ginger, and salt; bring to a boil, and cook the carrots, stirring often, until the carrots are glazed, 2 to 3 minutes.

Nutrition Facts : Calories 133.9 calories, Carbohydrate 14.1 g, Cholesterol 22.9 mg, Fat 8.8 g, Fiber 2.5 g, Protein 0.7 g, SaturatedFat 5.5 g, Sodium 276.1 mg, Sugar 10.6 g

CANDIED CARROTS DISH



Candied Carrots Dish image

Tender sliced carrots are draped in a maple syrup and lemon juice glaze that makes this side dish a standout. "It's great to find a recipe like this one that my entire family enjoys, whether they are watching their calories or not," says Ruby Williams of Bogalusa, Louisiana.

Provided by Taste of Home

Categories     Side Dishes

Time 20m

Yield 6 servings.

Number Of Ingredients 7

4 cups sliced carrots
3 tablespoons reduced-calorie pancake syrup
1 tablespoon lemon juice
2 teaspoons minced fresh parsley
1 teaspoon butter
1/2 teaspoon salt
Dash pepper

Steps:

  • Place 1 in. of water in a large saucepan; add carrots, Bring to a boil. Reduce heat; cover and simmer for 7-9 minutes or until crisp-tender. Drain., Stir in the remaining ingredients. Simmer, uncovered, until most of the liquid has evaporated.

Nutrition Facts : Calories 66 calories, Fat 1g fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 286mg sodium, Carbohydrate 15g carbohydrate (0 sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CANDIED CARROTS



Candied Carrots image

When I was a girl, Mother made carrots taste more like candy than a vegetable with this recipe. She'd serve them, garnished with parsley, in a pretty bowl. They looked too good to eat - but that didn't stop us! -Helen Vail, Glenside, Pennsylvania

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6-8 servings.

Number Of Ingredients 7

1-1/2 cups water
2 pounds carrots, sliced 1/2 inch thick
2 cinnamon sticks (3 inches)
1 teaspoon ground cumin
1 teaspoon ground ginger
6 tablespoons honey
4 teaspoons lemon juice

Steps:

  • Bring water to a boil in a large skillet; add carrots, cinnamon sticks, cumin and ginger. Reduce heat; cover and simmer for 10 minutes. Add honey and lemon juice. Bring to a boil. Boil, uncovered, for 4 minutes or until the liquid evaporates and the carrots are tender.

Nutrition Facts : Calories 78 calories, Fat 1g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein. Diabetic Exchanges

SMOKEY CANDIED CARROTS WITH WALNUT GREMOLATA



Smokey Candied Carrots with Walnut Gremolata image

Provided by Giada De Laurentiis

Categories     side-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 9

1 1/2 pounds baby carrots, cleaned, washed and trimmed
1/3 cup smoked sugar or smoked maple syrup
3/4 teaspoon kosher salt
1 tablespoon unsalted butter, at room temperature
1 cup toasted walnuts, chopped
1 cup Italian parsley leaves, chopped
2 teaspoons thyme leaves, chopped
1 teaspoon grated lemon zest
1/4 teaspoon kosher salt

Steps:

  • For the carrots: Place the carrots in a 10-inch saute pan. Add 1 1/2 cups water, the sugar or maple syrup and salt. Place the pan over high heat and bring to a boil, stirring occasionally with a rubber spatula to dissolve the sugar. Reduce the heat to medium-high and continue to simmer vigorously, stirring occasionally, until the liquid has thickened to a syrup and the carrots are fork tender, about 12 minutes. Stir in the butter. Remove from the heat and cool for 5 minutes before serving.
  • For the gremolata: Meanwhile, mix together the walnuts, parsley, thyme, lemon zest and salt in a medium bowl.
  • To serve, gently toss the carrots to coat them in the thickened syrup. Spoon them onto a platter and sprinkle with half of the gremolata. Serve the remaining gremolata on the side.

ORANGE CANDIED CARROTS



Orange Candied Carrots image

My son always asks for these glazed carrot coins at Thanksgiving. The orange flavor in the sweet mild sauce really comes through. This pleasant side dish is a great way to dress up a meal of holiday leftovers. -Lori Lockrey, West Hill, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 3 servings.

Number Of Ingredients 6

1 pound carrots, cut into 1/2-inch slices
1/4 pound butter, softened
1/4 cup jellied cranberry sauce
1 orange zest strip (1 to 3 inches)
2 tablespoons brown sugar
1/2 teaspoon salt

Steps:

  • Place 1 in. of water and carrots in a skillet; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until crisp-tender. , Meanwhile, in a blender, combine the butter, cranberry sauce, orange zest, brown sugar and salt. Cover and process until blended. Drain carrots; drizzle with cranberry mixture.

Nutrition Facts : Calories 404 calories, Fat 31g fat (19g saturated fat), Cholesterol 83mg cholesterol, Sodium 767mg sodium, Carbohydrate 33g carbohydrate (25g sugars, Fiber 5g fiber), Protein 2g protein.

CANDIED CARROTS WITH APPLES



Candied Carrots with Apples image

I came upon this receipe in one of my mother's old cookbooks, and decided to try it. It went over big with my family, as well as our dinner guests.

Provided by Sheila Bosshart

Categories     Vegetables

Time 1h5m

Number Of Ingredients 6

8 large carrots slicedd
1/4 c granulated sugar
1/4 c brown sugar
1 tsp cinnamon
1 large cooking apple, peeled & sliced
2 Tbsp butter or marganine

Steps:

  • 1. Preheat oven to 325 degrees F. Grease 1 qt casserole Put carrots in saucepan; cover with boiling water, Cook until just tender. Drain Combine granulated sugar, brown sugar and cinnamon. Arrange alternate layers of carrots and apples in casserole, sprinkling sugar mixture over layers. Dot with butter or margarine. Bake in preheated oven for 45 minutes, or until apples are tender. Serves 4

CHOICE CANDIED CARROTS



Choice Candied Carrots image

These delicious and sweet vegetables are a delight with any meal. Kids, adults, anyone is sure to eat these!

Provided by Erin 7

Categories     Vegetable

Time 35m

Yield 4 serving(s)

Number Of Ingredients 4

1 (16 ounce) bag baby carrots, peeled
1 teaspoon lemon juice
2 tablespoons butter
3 tablespoons brown sugar

Steps:

  • Cut carrots, first cross-sectioned, then in half. In a small saucepan, heat 1 inch of water to boiling over medium heat. Add carrots and heat to boiling. Cover and simmer until tender, about 15 minutes. Drain and return to saucepan.
  • Add butter, brown sugar, and lemon juice to carrots; cook over medium heat, stirring gently, until sugar has dissolved and carrots are glazed, about 5 minutes.

Nutrition Facts : Calories 129.9, Fat 5.9, SaturatedFat 3.7, Cholesterol 15.3, Sodium 133.4, Carbohydrate 19.5, Fiber 2, Sugar 15.4, Protein 0.8

GINGER CANDIED CARROTS



GINGER CANDIED CARROTS image

Categories     Side

Yield 6 servings

Number Of Ingredients 5

12 medium carrots, peeled and cut into 1-inch lengths
4 tablespoons butter, melted
1/4 cup brown sugar
1 1/ teaspoons ground ginger
1/2 teaspoon caraway seeds

Steps:

  • Place carrots in saucepan and add cold water to cover. Cook carrots until tender 25 to 30 minutes. Melt butter in a small saucepan. Add brown sugar, ginger and caraway seeds. Mix and set aside. When carots are done, drain and return to the pot. Pour butter mixture over them and cook over low heat for 5 minutes, stirring occasionally. Transfer to serving dish and serve immediately.

GROWN-UP CANDIED CARROTS



GROWN-UP CANDIED CARROTS image

Categories     Vegetable     Side     Vegetarian     Quick & Easy

Yield 4 servings

Number Of Ingredients 6

•2/3 cup orange blossom honey
•2 teaspoons kosher salt
•2 pounds carrots, peeled and cut bite-sized on the bias
•2 tablespoons cumin seed
•2 tablespoons extra virgin olive oil
•1 tablespoon lemon juice

Steps:

  • Bring 1/2 cup water to a boil in a saucepan. Add honey, salt, and then stir. Add carrots. Cook for several minutes, stirring occasionally, until the liquid has mostly evaporated and the carrots are tender. Turn off heat. Add cumin, olive oil, and lemon juice and stir. Then serve!

CANDIED CARROTS (MICROWAVE)



Candied Carrots (Microwave) image

Even when my children were young, they would eat their carrots cooked like this.

Provided by Linda Edwards-Jackson

Categories     Vegetables

Time 30m

Number Of Ingredients 6

4 large carrots/sliced
1/3 c butter
1/4 c sugar (more to taste)
1 tsp salt
1/3 tsp cinnamon
1 Tbsp water

Steps:

  • 1. Scrape carrots and slice to medium thickness. Put in a deep 1-quart microwaveable casserole dish. Set aside.
  • 2. In small mcrowaveable dish, combine remaining ingredients. Microwave for 1 minute on high. Spoon sauce over carrots. Cover and microwave 3 minutes on high. Stir and baste with sauce. Microwave an additional 3 minutes.
  • 3. Microwave uncovered for an additional 3 minutes. Serve

Tips:

  • Choose fresh, young carrots for the best flavor and texture.
  • Peel the carrots before slicing them to ensure a smooth, even coating of sugar syrup.
  • Use a sharp knife to cut the carrots into uniform pieces for even cooking.
  • Simmer the carrots in the sugar syrup until they are tender but still hold their shape.
  • Remove the carrots from the syrup and allow them to cool completely before storing them.
  • Store the candied carrots in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

Candied carrots are a delicious and versatile treat that can be enjoyed on their own or used to add a touch of sweetness to other dishes. They are easy to make and can be stored for up to 2 weeks, making them a great option for busy families.

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