Candied Carrots (One Pot)
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Quick and easy candied carrots recipe, homemade with simple ingredients over stovetop in 20 minutes. Loaded with honey, brown sugar, orange zest and cinnamon. Topped off with chopped nuts.
These are so delicious that your family might think they are eating dessert instead of a side. They are that good! These carrots are sweet and tender, and I just love the contrast of the crunchy nuts on top. I love that you can use whatever nut your family likes best, and it will still be fantastic! Make sure to try my Candied Sweet Potatoes (One Pot) for another sweet side option.
How to make candied carrots?
- Heat butter in a pan– Until fully melted.
- Add brown sugar, honey, water, cinnamon, orange zest, salt, pepper– Mix and bring to a boil.
- Reduce heat– Mix in carrots.
- Let the carrots cook– Until tender and liquid is reduced and thickened.
- Remove from heat– Garnish with brown sugar and chopped nuts. Enjoy!
What to serve with candied carrots recipe?
My favorite main course to serve with candied carrots is Slow Cooker Ham or Roast Turkey Breast (One Pan). You can also serve these carrots with Chicken and Potatoes (One Pot) or Grilled Chicken Breast.
Refrigerate– In a sealed container for up to 2 days.
Freeze– This is not recommended because the carrots will become soft and “mushy” when thawed.
Reheat– In the microwave or on the stovetop.
Use other sweeteners– You can use maple syrup or agave instead of brown sugar and honey, if you prefer.
Use other spices- Such as ginger, cardamom, nutmeg, all spice, or even pumpkin pie spices would taste delicious in this recipe.
Use other nuts– Such as pistachios, cashews, or peanuts.
Use a different zest– Use lemon instead of orange, if you prefer.
Add dried fruit– Such as raisins or dates to add another layer of sweetness and texture to this recipe.
Add extracts– Such as bourbon, amaretto, or orange extracts (instead of zest) to enhance the flavor.
Add balsamic glaze- Add 1 tbsp balsamic glaze (not balsamic vinegar). It adds a little sweetness and tang. You can also just do a light drizzle on top, prior to serving.
Make it spicy– Add some jalapenos, red chili flakes, or paprika.
Tips and Techniques
Double recipe– To feed a crowd, double the ingredients. If needed, cook in 2 batches.
How to thicken the glaze/sauce? Cook sauce down for an additional few minutes if the glaze is too runny. Please note, the glaze will thicken further as it cools.
Adjust spices to your preference– Add more or less according to your preferred taste.
Cook carrots to your preference– Cook them less for firmer carrots, and longer if you like them more tender.
Use unsalted butter– This prevents the carrots from becoming too salty. Also, don’t replace butter with oil or margarine since it doesn’t add the same type of flavor.
Use a nonstick pot- This prevents the carrots from sticking and burning.
More One Pot Side Dishes
One Pot Candied Carrots
- 2 tbsp Butter, Unsalted
- 2 tbsp Brown sugar
- 1 tbsp Honey
- 1/2 cup Water
- 1/2- 1 tsp Cinnamon powder
- 1 tsp Orange zest, Can be omitted if you don't like orange flavor
- Salt , To taste
- Pepper, To taste
- 1 bag Baby carrots, 1 pound bag
- 1 tbsp Brown sugar
- 2 tbsp Nuts, Such as chopped pecans or walnuts
- Heat butter in a large nonstick pot or pan over medium-high heat until fully melted.
- Add brown sugar, honey, water, cinnamon, orange zest, salt, pepper.
- Mix and bring to a boil.
- Reduce heat to medium and mix in carrots.
- Let the carrots cook (uncovered) until tender and liquid/ syrup is reduced and thickened. This takes about 5-6 minutes.
- Remove from heat and garnish with some brown sugar and chopped nuts. Enjoy!
- Read all my tips above.
- Leftovers can be stored in a sealed container in the fridge for up to 2 days and reheated in the microwave or stovetop.