Candied Carrots Recipe

Introduction

Candied carrots are a delightful side dish that adds a touch of sweetness and a vibrant color to any meal. This simple recipe combines tender carrots with a rich, buttery glaze that’s balanced by a hint of apple cider vinegar and fresh parsley.

Ingredients

• 1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias
• 1 1/4 tsp. kosher salt, divided, plus more to taste
• 1/4 cup packed light brown sugar
• 3 tbsp. salted butter
• 2 tbsp. apple cider vinegar
• Black pepper, to taste
• 1/4 cup fresh parsley leaves, chopped

Instructions

1. Step 1: Scatter the carrots in a large skillet and add 1 teaspoon of salt and 1 cup of water. Bring to a rapid simmer over medium heat and cook until the carrots are just tender, about 5 minutes.
2. Step 2: Add the brown sugar, butter, vinegar, remaining 1/4 teaspoon of salt, and a few grinds of pepper to the skillet. Increase the heat and boil, tossing the carrots occasionally, until the sauce is reduced to a glaze, 4 to 5 minutes. Sprinkle with the parsley and season with salt and pepper to taste.

Tips & Variations

• For a nutty flavor, add a handful of toasted pecans or walnuts just before serving.
• Try using honey instead of brown sugar for a different kind of sweetness.
• If you prefer a softer carrot, cook them a minute or two longer in the first step.
• Fresh thyme or rosemary can be substituted for parsley for an herb twist.

Storage

Store candied carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave to retain their glaze and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen carrots for this recipe?

While fresh carrots work best for texture and flavor, you can use frozen carrots. Thaw and drain them well before cooking to avoid excess water diluting the glaze.

Is it possible to make this dish vegan?

Yes, substitute the salted butter with a plant-based margarine or oil to keep it vegan while maintaining richness in the glaze.

Candied Carrots Recipe

Print Recipe

★★★★★

4.4 from 126 reviews

Deliciously sweet and tangy candied carrots cooked in a skillet with brown sugar, butter, and apple cider vinegar, then garnished with fresh parsley for a flavorful side dish.

• Author: Natalie
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Carrots

• 1 1/2 lb. medium carrots, cut into 1/4-inch-thick rounds on the bias

Seasonings & Sauce

• 1 1/4 tsp. kosher salt, divided, plus more to taste
• 1/4 cup packed light brown sugar
• 3 tbsp. salted butter
• 2 tbsp. apple cider vinegar
• Black pepper, to taste
• 1/4 cup fresh parsley leaves, chopped

Instructions

1. Simmer the carrots: Scatter the carrot slices evenly in a large skillet. Add 1 teaspoon of kosher salt and 1 cup of water. Place the skillet over medium heat and bring the mixture to a rapid simmer. Cook for about 5 minutes, or until the carrots are just tender but not mushy.
2. Prepare the glaze: To the skillet, add the packed light brown sugar, salted butter, apple cider vinegar, the remaining 1/4 teaspoon of kosher salt, and a few grinds of fresh black pepper. Increase the heat to bring the mixture to a boil, stirring or tossing the carrots occasionally to evenly coat them.
3. Reduce to glaze: Continue boiling, tossing the carrots, until most of the liquid evaporates and the sauce thickens into a shiny glaze. This should take about 4 to 5 minutes. Make sure the carrots are well coated without burning the sugar.
4. Finish and serve: Sprinkle the candied carrots with chopped fresh parsley for brightness. Taste and adjust seasoning with additional salt and pepper if needed. Serve warm as a sweet and tangy side dish.

Notes

• Use medium carrots for even cooking and better texture.
• Be careful not to overcook the carrots; they should remain tender but hold their shape.
• The apple cider vinegar adds a nice tang that balances the sweetness—don’t omit it.
• Fresh parsley adds color and a mild herbal note; flat-leaf parsley works best.
• You can substitute salted butter with unsalted butter plus a pinch of additional salt if preferred.

Keywords: candied carrots, glazed carrots, brown sugar carrots, easy side dish, skillet carrots