Candied Carrots Recipe with Brown Sugar and Butter

Simmer the carrots on the stovetop before finishing them in the oven, so they have plenty of time to soak up the rich, candy-like glaze. If you’re looking for candied carrots with brown sugar and butter, this recipe is an easy addition to your holiday menu.

For more easy holiday side dishes, try my Old Fashioned Candied Sweet Potato Recipe, my Easy Southern Sweet Potato Casserole, and my Raisin Salad with Carrots. All of these would be great holiday side dishes.

Why You’ll Love These Candied Carrots

Here are a few of my favorite reasons to make brown sugar-glazed candied carrots.

• Easy: This recipe uses simple ingredients.
• Sweet: Sweet and buttery with a rich caramelized glaze.
• Perfect for Holidays: The perfect side dish for Thanksgiving, Christmas, Easter, or Sunday Dinner.
• Versatile: Uses whole or baby carrots. In my opinion, whole carrots look prettier as a side dish.
• One Skillet: This recipe cooks in one skillet, from the stovetop to the oven.

Ingredients Needed

These old-fashioned candied carrots need only a few simple ingredients.

• Whole Carrots: Use 2 pounds of whole carrots, peeled and cut into rounds. You could also use baby carrots. If you’re making candied baby carrots, wash them, and they’re ready to go.
• Butter: Butter gives the glaze a rich, silky texture and adds delicious buttery flavor.
• Water: Just a little water thins the sauce.
• Brown Sugar: Brown sugar adds deep, caramel-like sweetness to the glaze and gives these brown sugar candied carrots their rich flavor.
• White Sugar: Adds sweetness and helps create a glossy, candy-like coating.
• Karo Syrup: Light or dark Karo syrup gives the glaze a smooth consistency and helps it cling beautifully to the carrots.

Recipe Variations

• Use Baby Carrots. I prefer whole carrots cut into rounds, but baby carrots work too. In my opinion, the rounds look prettier.
• Use Sweet Potatoes. I like to substitute sweet potatoes for carrots.

How to Make Buttery Candied Carrots

Step 1: Preheat the oven to 350°. Preheat the oven and grab a cast-iron skillet.

Step 2: Prep the Carrots. Wash, peel, and slice the whole carrots. If using baby carrots, wash them. Set aside.

Step 3: Make the Sweet Glaze. Melt the butter in a medium cast-iron skillet on low heat. Add water, sugars, and syrup. Heat and stir until everything melts.

Step 4: Add the carrots. Toss until evenly coated. Bring to a simmer and cook on the stovetop for 20 minutes. Gently stir every 5 minutes or so to ensure the carrots are evenly coated and not sticking.

Step 5: Transfer to the oven.  This is an easy stovetop-to-oven recipe. After 20 minutes, carefully move the skillet to a 350-degree oven and bake for 25-30 minutes without stirring, until the carrots are fork-tender.

Step 6: Rest before serving. Let the carrots rest for at least 10 minutes before serving. Remove the carrots from the skillet with a slotted spoon. Place in a serving bowl and drizzle with some of the sauce.

Recipe Tips

• Cut the carrots evenly. If you’re using whole carrots, try to make slices similar in size so they finish cooking at about the same time.
• Keep the heat low when melting the glaze. Sugar can scorch if it gets too hot, so melt the butter and sugar mixture gently.
• Don’t skip the resting time. Let the carrots sit for about 10 minutes to let the glaze settle and thicken slightly.
• Use a cast-iron skillet. A cast-iron skillet makes it easy to take these glazed carrots directly from the stovetop to the oven without dirtying another dish.
• Watch the carrots toward the end. You want them fork-tender but still holding their shape.

Can I Use Baby Carrots?

Yes! Baby carrots are an easy option for this recipe because they don’t require peeling or slicing. Simply wash the baby carrots, pat them dry, and add them to the skillet when the recipe calls for the carrots. This makes an especially easy candied baby carrots recipe for busy cooks and holiday meal preparation.

Can I Use Whole Carrots?

Absolutely. Whole carrots are perfect for this recipe. Peel the carrots and slice them into rounds. Try to keep the slices roughly the same thickness so they cook evenly. You can also cut the carrots on a diagonal for a more elegant presentation.

How to Store and Reheat

• Refrigerator: Add cooked and cooled carrots to a dish, cover, and refrigerate for 2-3 days.
• Reheat: Reheat in a skillet or smaller portions in a microwave-safe dish until warm.

What to Serve With Candied Carrots

If you tried this Candied Carrots Recipe or any other recipe on my blog, please consider leaving a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!