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Sweet Candied Carrots

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
  • Total Time
    Prep/Total Time: 30 min.
  • Makes
    8 servings


  • 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


  • 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
1/2 cup: 125 calories, 6g fat (4g saturated fat), 15mg cholesterol, 174mg sodium, 18g carbohydrate (14g sugars, 3g fiber), 1g protein.

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Average Rating:
  • Julieta
    Feb 1, 2019

    Great recipe! , I added a dash of lime juice and a pinch of fresh grated ginger along with about a teasp of cornstarch as a thickener to make kind of a glaze and it was outstanding,

  • Mary
    Mar 31, 2018

    Just made this recipe today. It's excellent and very simple. I added a tiny bit of onion powder to the carrots because my family likes that extra bit of flavor. Definitely a keeper!

  • katlaydee3
    Mar 24, 2014

    Everyone really liked this recipe.

  • Mommalovespink
    Dec 17, 2013

    Made these for Thanksgiving dinner and they were so very good... everyone of all ages loved them.

  • gmadolan
    Dec 6, 2013

    Really good!!!!

  • farm diva
    Dec 17, 2012

    I made these carrots a couple years, thought they were very good, I just sliced mine. Will make them again this year for Christmas.

  • Sasha12345
    Nov 25, 2012

    Wow! My mom made this AWESOME RECIPE and it was delicious. Great way to make children eat their veggies.

  • mmpense
    Jun 9, 2011

    These were so good. I will make them again.

  • bjvogt
    Jan 28, 2011

    No comment left

  • Anonymous
    Mar 17, 2010

    No comment left