My family's favorite vegetable. They are great for the holidays, too!

Candied Carrots

carrots,

butter, diced

brown sugar

salt

black pepper

Place carrots in a pot of salted water. Bring water to a boil, reduce heat to a high simmer and cook about 20 to 30 minutes.  Do not cook the carrots to a mushy stage!


Drain the carrots, reduce the heat to its lowest possible setting and return the carrots to the pan. Stir in butter,  brown sugar, salt and pepper. Cook for about 3 to 5 minutes, until sugar is bubbly. Serve hot!


These were delicious.  I made them ahead of time by boiling them, draining the water and adding the butter and brown sugar.  I didn't add any pepper.  Before serving, I put them in the oven to warm them up and thicken the sauce.  Delicious.

I steamed the carrots instead of boiling them.  Instead of turning the heat to low after adding the sauce ingredients, I recommend turning the heat up a bit and cooking until the sauce reduces and carmelizes...just be sure to stir it frequently to keep it from burning.  This way all the good sauce stays on the carrots instead of in the pan.  I also added a pinch of crushed red pepper...I like a sweet/hot combination.  Really very good!

Great recipe!  I left out the pepper and added a little cinnamon instead.  It was a huge hit and is sure to become a staple at the dinner table.

Made these for this years Thanksgiving dinner.  Sauce was a little runny so I added a little corn starch to thicken it up and that seemed to work.  I also added a few drops of honey cause it just seemed to lack a little something to me.  Recipe didn't specify which type of brown sugar to use so I used dark but next time I will try light brown.  Thanks for sharing.

I have been making this for a year on this website. I just now finally signed up to rate this. THIS IS THE BEST Carrot recipe EVER! I highly recommend. 
Shortcuts I make are using bagged cut up carrots, I microwave them, then put them in a pan with the butter and brown sugar. I do not add any of the other ingredients.. I just keep it simple and they are always eaten up! Thanks for this recipe!!

I used baby carrots for this recipe.  I really liked the taste of the glaze but wish it had been a touch thicker.  I guess that could be accomplished with a pinch of cornstarch.

These carrots are wonderful. I sliced carrots on the diagonal about 1/4 inch thick, plunged them in salted boiling water for about 2 minutes, drained, then tossed them in a fry pan that had the butter and sugar already melted together. I cooked another minute or two, seasoned with the salt and pepper and they were good to go with just a slight crunch to them! Fast and fabulous. My dinner guests begged for the recipe!

Love these carrots! I nuked mine in the microwave to the desired done-ness then added the brown sugar and butter for another minute or two. Simple and yummy!

Sometimes simple is truly best. Right before serving I put them under the broiler to help caramelize the sugar. You'll have to watch them closely and give them a shake every minute or two to ensure they don't burn. Simply delicious! Thanks Denyse for the lovely recipe!

It certainly doesn't get much easier than this.  Tasty and simple!

See how to make sautéed carrots in a simple brown sugar and butter glaze.

candied carrots

Prep Time: 10 minutes

Cook Time: 30 minutes

Total: 40 minutes

Servings: 4

Cost: $3.00 /serving

Author : Denyse

Ingredients

Instructions

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