With just a handful of ingredients, this old fashioned candied carrots recipe delivers tender, buttery carrots coated in a glossy, sweet glaze. It’s a perfect side dish that adds warmth and a touch of elegance to any meal.
Below, I’ll walk you through the detailed recipe and share tips for success. Every time I make this, it takes me back to family dinners where these were always the first thing to disappear off the table.
1. Old Fashioned Candied Carrots Recipe
Ingredients
- 1 pound carrots, peeled and cut into 2-inch pieces
- ¼ cup packed brown sugar
- 2 tablespoons butter, diced
- 1 pinch salt
- 1 pinch ground black pepper
Instructions
Step 1: Prepare the Carrots
Start by peeling and cutting the carrots into evenly sized 2-inch pieces. This ensures they cook uniformly, resulting in a tender bite throughout.
Step 2: Boil the Carrots
Place the carrots in a medium saucepan. Add just enough water to cover them. Bring to a boil over medium-high heat. Once boiling, reduce the heat and simmer for about 10–12 minutes, or until the carrots are tender when pierced with a fork.
Step 3: Drain and Return to the Pan
Drain the carrots thoroughly and return them to the warm pan. This step helps evaporate any remaining water, so the glaze clings better.
Step 4: Add Brown Sugar and Butter
Sprinkle the brown sugar over the carrots, then add the diced butter. Stir gently over low heat until the butter and sugar melt together, forming a glossy glaze. This usually takes about 3–5 minutes.
Step 5: Season
Add a pinch of salt and ground black pepper to balance the sweetness. Stir gently to coat the carrots evenly.
Step 6: Serve Warm
Transfer the candied carrots to a serving dish and serve immediately. The glaze will thicken slightly as it cools, clinging beautifully to every piece.
2. Tips for Perfect Homemade Candied Carrots
Use fresh, firm carrots: They hold their shape better during cooking and provide a naturally sweet base.
Don’t overcook: Carrots should be tender but not mushy. Overcooking will result in a soggy texture that doesn’t hold glaze well.
Cut uniformly: Even pieces ensure even cooking. Uneven cuts can lead to some carrots being too soft while others stay crunchy.
Use light or dark brown sugar: Dark brown sugar adds a deeper molasses flavor, while light brown sugar gives a milder sweetness. I personally prefer dark brown sugar for its richness.
Add a touch of spice: A pinch of cinnamon or nutmeg can take the flavor up a notch, especially around the holidays.
3. What to Eat With Candied Carrots
Candied carrots are incredibly versatile. Their sweet and buttery flavor complements a wide range of main dishes:
Roast Chicken or Turkey: A classic pairing, especially for holiday meals.
Glazed Ham: The sweetness of both dishes works together beautifully.
Pork Chops: The savory richness of pork contrasts nicely with the sweet carrots.
Meatloaf: A comforting homestyle pairing — one of my personal favorites.
Grain Bowls: Add them to a bowl with quinoa, roasted veggies, and a protein for a sweet surprise.
Candied carrots also make a great addition to potlucks or buffet-style meals. They add color, texture, and a familiar flavor that guests of all ages enjoy.
4. How to Store Leftover Candied Carrots
Proper storage keeps candied carrots tasting great, even a few days after cooking.
Refrigerator: Store leftovers in an airtight container in the fridge for up to 3–4 days. Reheat gently on the stovetop or in the microwave, adding a splash of water or butter to refresh the glaze.
Freezer: Although you can freeze them, the texture may suffer slightly upon thawing. If you choose to freeze, let the carrots cool completely first, then store in a freezer-safe container for up to 2 months. Reheat in a skillet to help restore their texture.
When I make a big batch, I often set aside a portion to use as a topping for salads or grain bowls later in the week. Their sweet glaze adds an unexpected pop of flavor to savory dishes.
Old fashioned candied carrots are a reminder that simple ingredients, prepared with care, can create something truly memorable. This recipe doesn’t rely on fancy techniques or exotic spices.
It celebrates the natural sweetness of carrots, enhanced with butter and brown sugar, to create a comforting dish that’s as suitable for weeknight dinners as it is for holiday feasts.
Give this recipe a try, and don’t be surprised if it becomes a regular part of your meal rotation. It certainly has in mine.
