Candied Carrots Recipe

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This candied carrots recipe is a popular Southern side dish during the holidays. It includes tender baby carrots cooked in the most delicious honey and brown sugar syrup. 

candied carrots

Do you have picky eaters in your household that aren’t huge fans of any type of vegetable? Well, you need this quick and easy candied carrots recipe. The baby carrots are softened and then slow-cooked in a sauce made from honey, butter, brown sugar, and a pinch of salt. Kind of like my candied sweet potatoes recipe, which is another popular Southern side dish. I promise even the fussiest eaters won’t be able to say no. 

I also promise that these cute little baby carrots have just a hint of honeyed sweetness but are not overly sweet. However, you can always alter this recipe as noted at the bottom to make them more or less sweet, depending on your taste. I’m just here to show you how I make Southern candied carrots. But I hope you’ll make it your own when you serve it at your table. Keep scrolling for suggestions on what to serve with this side dish too.

Now, before we start making these Southern-glazed carrots, I have one more thing to say. I use baby carrots but you can just as easily use regular-sized carrots. Just cut them into sticks or slices (like coins) if you like. Whatever cranks your tractor. Remember, all recipes taste better if you make them for people you love, even baby carrots. God love it. Serve these with one of these recipes like Baked Ham With Easy Brown Sugar Glaze, Lemon Parmesan Chicken, Crockpot Turkey Breast, Butter Roasted Chicken, Pan-Seared Pork Chops With Velvet Cream Sauce, or Baked Chicken Tenders and you will have the perfect meal.

Candied carrots ingredients

Recipe Ingredients

  • Baby carrots
  • Light brown sugar
  • Unsalted butter
  • Salt
  • Honey

Helpful Kitchen Tools

How to Make Candied Carrots

Place baby carrots in water

Place your carrots in a large saucepot and cover them with water.

Place over medium heat.

Bring to a boil and then reduce heat and simmer, covered, until tender (about 30 minutes or so).

Remove about half of the water from the saucepot.

After your carrots are tender, pour off about half of your water.

Simmer all ingredients in saucepot.

Add all of your other ingredients.

Stir it up a bit and then bring them to a boil again.

Reduce heat to simmer and cover once more.

Continue cooking for about 10 minutes or until the glazed carrots are as tender as you like.

candied carrots

All done!

Now you can serve the stovetop candied carrots in this sauce or you can strain them out.


  • Store leftover carrots in an airtight container in the fridge for up to four days. Reheat them on low heat on the stovetop until heated through.
  • You can also freeze candied carrots for up to two months. Thaw them overnight in the fridge before reheating them as above.

Recipe Variations

Here are some variations to make this glazed carrot recipe work for you and your family:

  • Use maple syrup instead of honey.
  • Substitute the brown sugar for granulated sugar.
  • Add the spices of your choice (I’d opt for about a teaspoon overall). This might be ground cinnamon, ground nutmeg, allspice, or ground ginger.
  • Add a pinch of freshly ground black pepper.
  • Use a different kind of vegetable or a combination, like parsnips, potatoes, or sweet potatoes.
  • Want to make garlic honey glazed carrots? Add two minced garlic cloves and garnish with freshly chopped parsley, chives, or thyme for a little savory flavor.
  • Add a pinch of cayenne pepper for a kick!
  • Top with 1/2 cup of candied pecans or toasted pecans.
  • Top with cooked and crumbled bacon bits.

Recipe FAQs

Where do glazed carrots originate from?

Glazed carrots are a vegetable side dish that’s popular in both Europe and the United States. 

What are glazed carrots made of?

Glazed carrots include tender carrots caramelized in a butter and brown sugar mixture.

Can you make candied carrots in the oven?

Yes, you can make this recipe for candied carrots in the oven. What you’ll want to do is mix together the baby carrots with the other ingredients (you’ll want to use melted butter or oil instead though). Then toss them onto a greased or lined baking sheet and bake in a 425-degree oven for about 25 minutes or until you’ve got deliciously caramelized carrots.

How else can you cook candied carrots?

You can cook candied carrots several different ways: on the stovetop, in the oven or air fryer, in the Instant Pot, or in a skillet.

Can you make glazed carrots ahead of time?

Yes, you can cook and store the brown sugar-glazed carrots in an airtight container in the fridge up to two days in advance. Reheat them on the stovetop until heated through and then serve immediately.

What do you serve with candied carrots?

These candied carrots work well with so many main dish recipes. Here are some recommendations:

You may also like these Southern side dish recipes:

Sweet & Sour Carrots

Honey Roasted Sweet Potatoes

Fresh Green Beans

Loaded Sweet Potatoes With Marshmallows

Cheesy Garlic Mashed Potatoes With Mozzarella

Southern Cornbread Dressing

candied carrots

Candied Carrots

This candied carrots recipe is a popular Southern holiday side dish. It includes tender baby carrots cooked in the most delicious honey and brown sugar syrup. 
Cook Time: 40 minutes
Total Time: 40 minutes
Course: Appetizer
Cuisine: American
Keyword: carrots
Servings: 4 people
Calories: 150kcal


  • 2 pounds baby carrots
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup butter
  • 1/4 - 1/2 cup honey


  • Place carrots in a large saucepot and add enough water to cover them.
    2 pounds baby carrots
  • Bring to a boil and then reduce heat. Simmer, covered, for about 30 minutes or until they can be easily pierced with a fork.
  • Pour off half of the water and add all other ingredients.
    1 teaspoon salt, 1/4 cup brown sugar, 1/4 cup butter, 1/4 - 1/2 cup honey
  • Cover again and bring to a boil once more. Then reduce heat and simmer for 10 to 15 minutes.


Calories: 150kcal
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  1. 5 stars
    I thought this came out amazing. Only thing I did differently is left a little less water in. Other than that it’s perfect

  2. I made these carrots this weekend and my husband and I both loved them. My husband said they were as good as any he’s ever eaten from Cracker Barrel or Cheddars. Thanks for the recipe.

  3. I tried these on Thanksgiving and they were a huge hit, so much so that I also made them for Christmas. We love the carrots at Cracker Barrel and these were so much like those. Even my picky young grand kids loved them. Thank you so much!

  4. Girl, I have those same fancy canisters in my kitchen….all sorts of good things in them. Love your site. You keep it real, no fancy smancy…we could be next door neighbors. That’s how I feel when I read your blog or FB posts. I’ve seen a few “lives” and interacted, felt the same way then.
    Love you (and yeah, I mean that too),

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