Granny's Candied Carrots Recipe (2024)

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Candied carrots, are you ready for sweet yet savory carrots? Eat one and you will want the whole bowl! Well, my friends, you're in for a big treat today. The glaze, brown sugar and butter is a marriage that is just meant to be. When you put the two on these carrots cooked fork-tender, there is nothing better.

Even my non-veggie loving family, yes, there are a few of them, love these delightfully glazed candied carrots recipe that is screaming with love from brown sugar and warm melted butter.

First Published: February 15, 2019... Last Updated: November 27, 2019

The classic recipes that catapult you back to great memories from your childhood are always the best. This candied carrot recipe is one of those that just brings sheer happiness to me.

Candied Carrots Recipe

One of my favorite childhood food memories was helping my Grandma in the kitchen.I remember when I was old enough to use a veggie peeler and my Granny let me peel the carrots and potatoes.

I thought "look at me now, everyone" It was the beginning of my love of cooking that has always stayed with me. When I was old enough to use the knife, look-out, I was over the moon! If only life could be that easy now!

Back to this amazing recipe. Whether it'sEaster, Thanksgiving, Christmas, any family gathering, or a weeknight meal, my Granny's Candied Carrots should be included in your menu!

They are so good! Easy to prep ahead of time and take just a few minutes of prep! A no-brainer side dish full of flavor!

Besides being delish, why eat carrots:

Carrots are loaded with beta-carotene, fiber, and Vitamin K.
Thehigh water content in carrots, just like mushrooms enables carrots to be filling which is great for moderating your food intake.
Carrots are high in solublefiber which can lower blood sugar.
The amount of fat in a carrot is minimal.
Carrots are rich in Vitamin A which are awesome for the eyes.

You all know I love my facts on food! Carrots are no different! Want to read up on how beneficial carrots are for you, check out this article!

Do I have to peel the carrots?

Personal preferencehere, I always peel carrots! You can scrub the skin well and eat the carrot without peeling the skin.

Can I make these ahead of time?

These brown sugar-glazed carrots can be made 2 days ahead. Reheat when ready to serve! Especially helpful for Holidays like Easter, Thanksgiving, and Christmas! Prep the carrots - dice and place in water in a saucepan in the fridge. Cook tje carrots when ready.

Can I freeze leftovers?

These carrots are delicious but I do not freeze them after they are made. They tend to be mushy. I tried it and not-good! Eat them and enjoy or use the leftovers in a GuinnessBeef Pie or make a Coconut Carrot Soup!

How long can I refrigerate them?

I have made these carrots 2 days ahead, especially around the Holidays. These are one of my favorite make-ahead sides.

What do I look for when choosing fresh carrots?

Look for firm carrots that are not too thick with a bright orange color with no black spots. For this recipe,you can use frozen carrots with delicious results.

Can I use another type of sugar?

Yes, coconut sugar, Truvia brown sugar, and turbinado all work with this recipe.

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3 ½ Quart Saute Pan: A great pan with a lid! It is one we use daily.
OXO Vegetable Peeler: This is one of my favorites. It is small, precise and easy to use.

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Expert tips:

Slice the carrots evenly to ensure even cooking.
Use just enough water to cover carrots. Add in a bay leaf, salt, and pepper.
Boil the carrots until just soft, don't overcook.
If reheating carrots, warm over low heat or in the oven for just a few minutes to warm carrots.
You can use Coconut Sugar or Turbinado Sugar to make these glazed carrots.

When you make this recipe, take a pic and tag me on Instagram @everyday_eileen or #everydayeileen

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📖 Recipe

Granny's Candied Carrots Recipe

Not much better than a side dish that you have been enjoying since you were a child. These Candied Carrots are tender and filled with flavor from brown sugar and melted butter. A great side dish for any night. Perfect for Holidays.

5 from 1 vote

Print Pin Rate

Course: Side Dish

Cuisine: American, Irish

Keyword: Christmas side dish, easy side dish, Holiday side, Thanksgiving side dish

Prep Time: 5 minutes minutes

Cook Time: 10 minutes minutes

0 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 servings

Calories: 96kcal

Author: Eileen Kelly

Equipment Needed:

Ingredients

1 pound carrots, peeled and sliced 1 inch thick
2 cups water, enough to cover carrots
1 bay leaf
½ teaspoon salt

Brown Sugar Glaze

¼ cup light brown sugar
2 Tablespoon unsalted butter
salt and pepper to taste

Instructions

In a medium saucepan, over medium heat, add the sliced carrots and enough water to cover the carrots. Add in a bay leaf, and salt.
Bring the pot to a boil, reduce heat to medium, cover with a lid and simmer about 5 minutes. Carrots should be fork-tender.
Drain the carrots of excess water and discard the bay leaf.
Stir in the light brown sugar and unsalted butter. Add salt and pepper to taste. Taste for seasoning, re-seasonif needed. Serve and enjoy

Notes

Tips:

Slice the carrots evenly to ensure even cooking.
Use just enough water to cover carrots.
Boil until just soft, don't overcook.
To reheat, warm over low heat or in the oven for just a few minutes to warm carrots.
Swap out sugar and use Coconut Sugar or Turbinado Sugar.
Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and portion sizes.

Nutrition

Tried this recipe?Mention @Everyday_Eileen or tag #everydayeileen!

FAQs

How to make Gordon Ramsay carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

Keep Reading ›

How do you get the most flavor out of carrots? ›

Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper.

Tell Me More ›

How do you crisp canned carrots? ›

Instructions to make crispy and spicy roasted carrots

Add carrots to boiling water. Boil for 15-18 minutes until softened.
Preheat oven to 425 degrees.
Add carrots to a sheet pan lined with parchment paper. Using the bottom of a jar or glass, smashed each piece of carrot.
Bake carrots for 30-35 minutes, until crisp.

Jan 2, 2023

Keep Reading ›

What not to mix carrots with? ›

Also, fruits have more sugar content, something that can hinder the digestive process of vegetables. For the same reason, one shouldn't mix orange with carrot as when taken together, they may cause heartburn and excess bile reflux. Only a few fruits are starchy in nature. These include green bananas and plantains.

How many pounds of carrots for 20 people? ›

A five-pound bag of carrots will feed 20 as a side dish, with 1/2 cup carrots per serving. If feeding elderly (who eat smaller servings) or children, or if serving as part of a self-serve buffet with a selection of other dishes, then 5 lbs carrots can stretch to feed 25 people.

Tell Me More ›

What cooking method is best for carrots? ›

But now I've perfected how I make them so that I love them just as much cooked as I love eating them raw. The secret is to roast them. Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor.

Can carrots be prepared the day before? ›

Cut your carrots up to a day ahead of time for super easy prep. Simply store them in water in an airtight container to maintain their bright color and crisp texture. To cook, pat them dry with a kitchen towel, then toss with oil, salt and pepper, and roast.

Read The Full Story ›

What enhances carrot flavor? ›

Flavor Enhancements

Use spearmint, marjoram, a small bay leaf, thyme, grated ginger root, chopped chives, dill or parsley.

Why do my carrots taste weird? ›

You don't have to throw them away, though, since that bitter, soapy flavor isn't a sign of the carrots going bad. It's simply the result of a chemical reaction that happens due to improper storage. Credit that reaction to the naturally occurring ripening agent, ethylene gas.

View Details ›

Why do baby carrots taste different than big carrots? ›

For one, these days, with all the demand, there aren't really enough weird-looking carrots to fill the need. So baby carrots are also often made with older carrots. As carrots age, the natural sugars turn to starch, which is why you might find that baby carrots frequently seem to taste a little less sweet.