Easy Candied Carrots (Brown Sugar Glazed Carrots)

These candied carrots are glazed with brown sugar and butter to create a delicious and crowd-pleasing side dish.

I adore these brown sugar-glazed carrots. They smell amazing, they’re kid-friendly, and go with just about anything! They’re addictive. I tell my 4-year-old these are candy!

These carrots are easy enough for weeknights and a decadent option for holiday meals! Serve them at Easter, Christmas, or Thanksgiving with all the fixings. They go great with glazed ham, smashed potatoes, and rolls or cheddar bay biscuits. If you’re serving them for a special occasion, add the optional spoonful of bourbon whiskey.

I love serving them with teriyaki chicken, steamed broccoli, and shrimp sauce. They remind me of the carrots that come with Japanese takeout. But they’re much better!

You can make a larger batch of these glazed carrots. Just make sure to use a big enough pan. If you crowd the pan, they won’t get evenly cooked and glazed.

Ingredients

• Whole raw carrots are the star of the show. Use fresh, crisp carrots, then peel and slice them. Try to cut them the same width so they cook evenly. Aim for about ¼ inch thick slices.
• Brown sugar makes them rich and sweet. It forms a lightly sticky glaze.
• Butter makes the glaze rich and smooth. It helps the brown sugar and water emulsify into a perfect glaze.
• Bourbon whiskey is totally optional. But a tablespoon of it will make the glaze more complex and delicious.
• Salt elevates the flavors!

Variations

Increase the sugar to ⅓ cup or add a tablespoon of honey to make them sweeter.

How to Make them

Peel and slice your carrots. Aim for about 1/4 inch thick slices.

Add the carrots to a heavy-bottomed skillet. Add the water. They will not be fully submerged.

Cover the pan and cook on medium-high until the carrots start to soften. They will not be fully cooked yet. This will take about 12 minutes.

Remove the lid and add the brown sugar, butter, salt, and bourbon (if using). Stir until the butter is melted and the carrots are coated.

Reduce the heat to medium and continue cooking. Stir the pan every couple of minutes and wiggle it to evenly distribute the carrots.

Continue cooking and stirring until the sauce thickens into a glaze and the carrots are tender. It will take about 10 minutes.

Remove from the heat and serve warm. Yum!

How to Store and Reheat

Store in the fridge for up to 3 days. Reheat single servings in the microwave.

These carrots reheat well. They’re a perfect option for weekly meal prep. 

Serving Tips

• Serve them as a side dish for Japanese teriyaki or hibachi night. I love serving them with teriyaki chicken, steamed broccoli, rice, and shrimp sauce.
• They make a simple yet decadent holiday side for Thanksgiving, Christmas, or Easter.
• Candied carrots are a kid-friendly veggie side dish for any night of the week.
• A batch of them is great for meal prep.

More Veggie Sides

• Oven Roasted Broccoli
• Grilled Asparagus 
• Cheesy Corn

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