Classics: Candied Carrots*

Candied Carrots from

Recently a friend of mine asked me for my recipe for my carrots and green beans. It was so foreign to me, because I just figured that everyone had the same recipes for the classics — I never thought about sharing them on the blog.

Usually the recipes I share on the blog are new ideas or twists on an old recipe, but there really is something to be said for the recipes that have been handed down for years. So in honor of the classics, I am going to start sharing some of the recipes that I have been making (and eating) for longer than I can remember.

It might take me a while to share all of the classic recipes I use, because I don’t have any of them measured out and written down. They are all by looks/feel — like a pinch of this or a handful of that — so it will take some time. I actually had to make these carrots twice to make sure I had it right!

Candied Carrots from

In spite of all the cool ways I have made carrots, my favorite way is to candy them in a little butter and brown sugar. It’s perfectly simple…and like a sweet treat with dinner. They take only a few minutes of your time as is, however the process can be sped up if you would rather use baby carrots instead of peeling and chopping whole carrots.


Candied Carrots


  • 2 lbs carrots, peeled and cut into 2 inch pieces
  • 1 cup water
  • 1/3 cup packed brown sugar
  • 4 tablespoons unsalted butter
  • 1 teaspoon cinnamon
  • 1 teaspoons salt
  • freshly ground black pepper, to taste


In a large saucepan, bring all ingredients to a boil. Lower heat to a simmer and cover. Cook for 10 minutes, stirring as needed.

Uncover and increase heat to med-high. Cook, stirring often, until liquid is reduced to a glaze and carrots are tender, about 10 minutes.

Serve immediately!


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21 Responses to “Classics: Candied Carrots”

  1. 1

    Heather of Kitchen Concoctions — April 9, 2013 @ 2:24 am

    Candied carrots will always remind me of my Great-Grandmother and Thanksgiving! It truly is a classic!

  2. 2

    Averie @ Averie Cooks — April 9, 2013 @ 4:11 am

    It’s always the ones that you don’t think to share that everyone wants (or become fluke-ish hits!) Your carrots look so good!

  3. 3

    Karly — April 9, 2013 @ 9:23 am

    So, I don’t think I’ve ever had candied carrots. I’m going to go cry for a bit and then go make these for dinner.

  4. 4

    Bev @ Bev Cooks — April 9, 2013 @ 9:25 am


    Sorry to scream.

  5. 5

    Meagan @ A Zesty Bite — April 9, 2013 @ 9:51 am

    I love candied carrots and they truly are a great classic!

  6. 6

    Ali | Gimme Some Oven — April 9, 2013 @ 11:13 am

    YUM! I love candied carrots! So pretty and vibrant too!

  7. 7

    Joanne — April 9, 2013 @ 11:42 am

    I’ve actually never made candied carrots so this recipe is definitely a welcome addition to my repertoire!

  8. 8

    Paula - bell'alimento — April 9, 2013 @ 12:15 pm

    One of my favorite ways to eat carrots!

  9. 9

    Amanda @ Once Upon a Recipe — April 9, 2013 @ 1:15 pm

    Yum, this reminds me of the carrots my Nana used to make!

  10. 10

    Andi (The Weary Chef) — April 9, 2013 @ 1:25 pm

    This recipe sound delicious, and these may be the most gorgeous carrots I’ve ever seen! Pinning to remember the recipe and ooh and ah over the picture repeatedly. Thanks!

  11. 11

    Diana @ Sweet y Salado — April 9, 2013 @ 1:44 pm

    This is pretty much the way I make them as well and I got my recipe like 20 years ago from a Pampered Chef meeting I went to. By the way, I’m not a big fan of those meetings but two great things came out of that meeting, this recipe and my very first spatula which I used to death.

  12. 12

    Nikki @Seeded at the Table — April 9, 2013 @ 2:42 pm

    Sharing your every day classics is the best idea! Too many people assume everyone has a recipe for this or that, yet you’ll be surprised at how many readers will be looking for this exact recipe! :) And, I love candied carrots!

  13. 13

    sweet-lab — April 9, 2013 @ 11:27 pm

    Classics are the best and these carrots look delicious! In my family we like to eat them with fresh oregano, julienned onion, extra virgin olive oil, sherry vinegar, and sea salt. I must try this way though!

  14. 14

    claire @ the realistic nutritionist — April 10, 2013 @ 9:54 am

    I’m the same way. I never share the easy classics on my blog b/c I figure people know them! Turns out those are the staples people are always looking for! This is a great recipe!

  15. 15

    Sues — April 10, 2013 @ 2:46 pm

    Such a great idea! Sometimes the simplest dishes are the best :)

  16. 16

    Nutmeg Nanny — April 10, 2013 @ 10:42 pm

    Yum, I love candied carrots :) I’m always interested to see the ways people approach their classic dishes.

  17. 17

    Aggie — April 11, 2013 @ 11:43 am

    I find that the easy classic recipes are always the most cooked and most popular from my blog. And the most asked for! I love this recipe, and I never think to make carrots like this other than at Thanksgiving, my kids would love these!! Gorgeous pic :)

  18. 18

    Georgia @ The Comfort of Cooking — April 12, 2013 @ 5:45 pm

    I make something really similar every Thanksgiving! I always tuck a little thyme or rosemary in with them, too. Great recipe!

  19. 19

    Becca @ Amuse Your Bouche — May 2, 2013 @ 3:01 pm

    Oh yum! I love carrots, they go so gorgeously sweet! If you like sweet you should check out my caramelised carrot and coriander risotto with melty mozzarella, it’s amazing!

  20. 20

    Better with Butter | Megan K Murphy — November 28, 2013 @ 3:30 am

    […] out the recipe for these candies carrots here on The Novice […]

  21. 21

    Tiffany — December 6, 2014 @ 3:39 am

    I had only had candied carrots once before, at a wedding. These were even better! The whole family loved this recipe!

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