Candied Carrots Recipe
These cute little baby carrots have just a hint of honeyed sweetness but are not overly sweet. I use baby carrots but you can take regular sized carrots and cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor.
Today’s recipe is how we like to cook our baby carrots- God love it. That’s what my Grandmama says whenever she sees something cute or precious – be it a baby carrot or a newborn child. “Aww, ain’t it cute?”
Want These Candied Carrots to Be A Little More Sweet?
You can also alter this recipe as noted at the bottom to make them a bit sweeter if you like, depending on your taste. As always, I’m showing you how I do it but I hope you’ll make it your own when you serve it at your table. Just remember, all recipes taste better if you make them for people you love , even baby carrots – God love it.
You probably have most of the ingredients for Candied Carrots on hand already:
- Brown Sugar
- Butter
- Salt
- Honey: I love me some honey and buy local when I can but I’m not too proud to grab whatever I find on sale, too!
- Baby carrots
How to Make Candied Carrots: Step by Step
- Place your carrots in a large sauce pot and cover with water.
- Place over medium heat. Bring to a boil and then reduce heat and simmer, covered, until tender, about thirty minutes or so.
- After your carrots are tender, pour off about half of your water.
- Add all of you other ingredients.
- Stir it up a bit and then bring to a boil again. Reduce heat to simmer and cover once more. Continue cooking for about ten minutes or until they are as tender as you like.
All done! Now you can serve it in this sauce or you can strain them out.
Ingredients
- 2 pounds baby carrots
- 1 teaspoon salt
- 1/4 cup brown sugar
- 1/4 cup butter
- 1/4 - 1/2 cup honey depending on how sweet you like them
Instructions
- Place carrots in pot and add enough water to cover them. Bring to a boil and reduce heat to simmering, cover and continue cooking for about thirty minutes, or until they can be easily pierced with a fork.
- Pour off half of the water and add all other ingredients. Cover again with lid and bring to a boil once more, then reduce heat and simmer ten to fifteen minutes. Enjoy!
Nutrition
You may also like these recipes:
Copper Pennies (Sweet & Sour Carrots)
And the place was so honest, unpretentious,
that you knew what counted was not the walls and floors,
but the people they comforted.
-from The Hills of Tuscany by Ferenc Mate. Submitted by Lollymom. Submit your quote by clicking here.
I do something similar but add fresh thyme…it just gives it a nice little scent and also ensures the carrots aren’t too sweet.
P.S – is it just me or do your carrots look a little like mini hotdogs or I think you guys might call them cocktail franks 🙂
thank you so much for your wonderful recipes. i am the worst cook in the world and cannot plan meals, but looking at your recipes i think i actually might be able to cook something. i have always wanted to be able to make these carrots, now i think i can
You can do it Karen, I KNOW you can!!
We all made many mistakes as we learned to cook..the dog wouldn’t even eat my first biscuits.. he buried them .. my step-dad .. said he was saving them for later.. you just have to keep trying and this website is a good one .. she shows you step by step on everything .. just read it a few times and have everything out .. good luck..one day you may have your own website
I saw a recipe on Everyday Manna (a local cooking show here). I tried it out one night and loved it. The actual recipe came from her website http://www.everydaymanna.net
Roasted Carrots
1 1 lb bag baby carrots or 1 lb bag, trimmed and sliced thickly
2-3 tbsp olive oil
1 tsp salt
½ tsp pepper
Chopped parsley or dill Combine all and place on a large sheet pan lined with parchment or non-stick foil. Roast at 400 for 20 min or until tender.
Will have to try the baby carrots. My family did not like carrots so I did not have recipe for these.
You are right on with little heart about the use of plates instead of searching for lids. Thanks
I will have to try this version. I usually make mine with lemon flavoring, sugar and a little butter. These look delicious.
The plate you covered your carrot pan with, I ate off those plates growing up. My mom had a complete set. Love that pattern!!! Thanks for the recipe and for the trip down memory lane.
These carrots were great! Loved them. Thank you for the recipe, can’t wait to go out and get your book. I’m so glad I stumbled upon your website, it’s been fun reading all the info. Thanks again.
I am so glad you found me too Dorie!! Welcome to the Family! I am so glad to hear that you liked the carrots.