Name: Candied Carrots
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons extra-virgin olive oil; 1 ½ pounds carrots, (peeled and cut on the diagonal into 1-inch pieces (Cut thicker pieces in half lengthwise for even cooking.)); ½ teaspoon kosher salt; ¼ teaspoon ground black pepper; 2 tablespoons light brown sugar, (packed); 2 tablespoons honey; ½ cup water; 2 tablespoons unsalted butter; Fresh parsley, (chopped, for garnish)

Sweet, buttery, and perfectly glazed, these Candied Carrots make an easy and elegant addition to any holiday table. Fresh carrots are sautéed until tender, then simmered with brown sugar and honey to create a glossy, caramel-like glaze. Whether you’re planning your Thanksgiving menu, Christmas menu, or putting together a few Easter side dishes, these carrots fit right in. They also make an easy, comforting addition to a Sunday roast or weeknight dinner. If you love carrots, you will also want to check out my Honey Balsamic Roasted Carrots, too!

Skillet of Candied Carrots on a wooden table from overhead.

Ingredients & Substitutions

Carrots: Fresh whole carrots work best for flavor and texture. You can also use baby carrots; just adjust the cooking time as needed.
Olive oil: Adds richness and helps the carrots caramelize. For a more buttery flavor, you can use half olive oil and half butter.
Brown sugar: Light brown sugar gives a subtle molasses flavor that deepens the glaze.
Honey: Adds shine and a floral sweetness. Maple syrup can be used for a slightly different twist. If you love maple syrup, try my Maple Bacon Carrots next!
Butter: Finishes the glaze for that silky, glossy texture. I prefer unsalted butter, but salted butter will work, too. If using salted butter, you may want to reduce the recipe’s salt.

Skillet of Candied Carrots with a spoon resting in the pan from overhead.

FAQs

Can I make candied carrots ahead of time?

Yes! Prepare them up to a day in advance, then reheat gently on the stovetop or in the microwave with a splash of water to refresh the glaze.

Can I use baby carrots instead of whole carrots?

Definitely. Baby carrots work well; note they may need a few extra minutes to become tender, depending on size.

How do I keep the glaze from burning?

Keep the heat at medium-low once you add the sugar and honey, and don’t walk away! Stir occasionally so the sugars melt evenly and don’t overreduce.

Can I make these candied carrots in the oven?

Yes! For a hands-off, slightly roasted version, toss the carrots with olive oil, brown sugar, honey, salt, and pepper. Spread them in a single layer on a baking sheet and roast at 400°F for 20-25 minutes, stirring halfway through. Once tender, drizzle with melted butter and garnish with parsley.

Cream bowl of Candied Carrots with a spoon.

Serving Ideas

Pair with a Spatchcock turkey or an Apricot Honey Ham for a comforting holiday spread.
Serve alongside Mashed Potatoes or Bacon Green Bean Casserole for a classic Easter or Thanksgiving menu.
Add them to a weeknight meal with Honey Garlic Pork Loin or Bang Bang Salmon for a simple but special dinner.

How To Store Candied Carrots

Room Temperature: Best served warm, but can sit out for up to 2 hours at room temperature for serving.

Refrigerator: Store leftovers in an airtight container for up to 4 days.

Freezer: I do not recommend freezing the carrots. The glaze can separate, and the carrots may become mushy after thawing.

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Candied Carrots

Prep Time 10

Cook Time 15

Total Time 25

Elevate your holiday table or any weeknight dinner with Candied Carrots, sweet and buttery glazed carrots perfect for any occasion!

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Ingredients

▢ 2 tablespoons extra-virgin olive oil
▢ 1 ½ pounds carrots, peeled and cut on the diagonal into 1-inch pieces (Cut thicker pieces in half lengthwise for even cooking.)
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon ground black pepper
▢ 2 tablespoons light brown sugar, packed
▢ 2 tablespoons honey
▢ ½ cup water
▢ 2 tablespoons unsalted butter
▢ Fresh parsley, chopped, for garnish

Instructions

To a large skillet (with a lid) over medium heat, add oil. Once the oil is hot and shimmering, add the carrots, salt, and pepper. Stir to coat the carrots evenly.
Cook the carrots for 2-3 minutes, stirring occasionally, until they begin to soften slightly and develop a light golden color.
Add the brown sugar and honey. Stir until the sugar and honey have melted and the carrots are evenly coated.
Reduce heat to medium-low. Pour in the water and stir. Cover the skillet with a lid and cook for 5-8 minutes, or until the carrots are fork-tender and the glaze is syrupy. (If the pan dries out before the carrots are tender, add a splash more water.)
Remove the lid and stir in the butter until melted and glossy.
Transfer the carrots to a serving dish, spooning any remaining glaze from the pan over the top.
Garnish with parsley. Serve warm.