Unlock the secret to an incredibly flavorful and effortless side dish that will captivate your taste buds: Southern Candied Carrots. Often underestimated, these sweet and tender carrots prove that you don’t need exotic ingredients to create something truly spectacular. Having shared beloved Southern recipes for over a decade, I can confidently say this version is perfectly seasoned, incredibly simple to follow, and tastes just like the cherished family recipes I grew up enjoying.
This Candied Carrots recipe is a delightful cousin to the ever-popular Candied Sweet Potatoes, offering a slightly different, yet equally comforting and delicious experience that’s perfect for any meal, from a weeknight dinner to a festive holiday spread. Get ready to transform humble carrots into an unforgettable culinary highlight!
Table of Contents
Southern Candied Carrots: A Culinary Gem
Candied carrots are more than just a side dish; they’re a celebration of simple flavors transformed into something extraordinary. This Southern classic takes humble carrots and coats them in a rich, buttery, spiced glaze, resulting in a dish that is both sweet and subtly savory. Their vibrant color and tender texture make them a visually appealing and delicious addition to any meal, particularly during holidays or special gatherings.
What sets Southern candied carrots apart is the careful balance of sweetness from brown and granulated sugars with warming spices like cinnamon, nutmeg, and cloves, all enveloped in a luscious butter glaze. This combination creates a depth of flavor that complements a wide range of main courses, from roasted meats to hearty stews. They are wonderfully versatile, easy to prepare, and a guaranteed crowd-pleaser for both children and adults.
The Heart of the Recipe: Key Ingredients
Crafting the perfect batch of candied carrots starts with understanding the role each ingredient plays. You’ll be delighted by how a few pantry staples can create such a rich and complex flavor profile.
- Carrots: The star of our dish! You can use either large, full-sized carrots or convenient baby carrots. I typically opt for larger carrots because they tend to have a deeper, earthier flavor and maintain their structure better during cooking. However, baby carrots work wonderfully if you’re looking for a quick prep option. The key is to slice your carrots into uniform pieces (around ½ to 1 inch thick) to ensure they cook evenly. If some pieces are significantly thicker, take a moment to slice them down so everything reaches perfect tenderness at the same time.
- Unsalted Butter: Good quality butter is essential for creating that rich, velvety glaze. Unsalted butter allows you to control the overall saltiness of the dish, but if you only have salted, you can reduce the added salt in the recipe.
- Brown Sugar and Granulated Sugar: This dynamic duo brings the classic candied sweetness. Brown sugar adds a deep, molasses-like flavor and moisture, contributing to the glaze’s rich caramel notes, while granulated sugar ensures a bright sweetness and helps achieve that glossy finish.
- Cinnamon, Nutmeg, and Cloves: These warming spices are the backbone of the Southern flavor profile. Cinnamon provides warmth, nutmeg adds a hint of sweetness and earthiness, and cloves offer a potent, aromatic depth. Together, they create a comforting and festive aroma that is simply irresistible. Feel free to adjust the amounts to suit your personal preference.
- Salt: A small pinch of salt is crucial for balancing the sweetness and enhancing all the other flavors. Don’t skip it!
- All-Purpose Flour: This acts as a thickener for our luxurious glaze, creating a beautifully smooth and clingy sauce that coats every carrot piece. A little flour whisked into a slurry will prevent a watery glaze.
- Vanilla Extract: A touch of vanilla rounds out the flavors, adding a subtle warmth and aromatic complexity that elevates the entire dish. Use pure vanilla extract for the best results.
Mastering the Technique: How to Make Candied Carrots
Creating these delectable candied carrots is surprisingly straightforward. Follow these steps for a perfect, flavorful outcome every time.
- Prepare the Carrots: Begin by thoroughly washing and peeling your carrots. Then, slice them into uniform ½ to 1-inch thick pieces. Consistency in size is key here for even cooking. If you have thicker pieces, consider halving them lengthwise before slicing.
- Craft the Glaze: In a large, heavy-bottomed skillet or saucepan, melt the unsalted butter over medium heat. Once the butter is melted and shimmering, stir in both the brown sugar and granulated sugar, along with the cinnamon, nutmeg, cloves, and a pinch of salt. Continue to stir gently as the mixture heats, allowing the sugars to dissolve and the glaze to become beautifully glossy and slightly bubbly.
- Introduce the Carrots: Carefully add your prepped carrots to the skillet. Toss them gently but thoroughly, ensuring every piece is generously coated in the fragrant, spiced glaze.
- Simmer to Tenderness: Reduce the heat to low, cover the skillet with a lid, and let the carrots simmer. This slow cooking process allows the carrots to become tender while absorbing the delicious flavors of the glaze. Cook for 8-12 minutes, or until the carrots reach your desired tenderness. The exact time will depend on the thickness of your carrot slices.
- Prepare the Slurry: While the carrots simmer, create your thickening agent. In a small bowl, whisk together the all-purpose flour with a few tablespoons of cold water until you have a smooth, lump-free slurry. This step is crucial for a silky glaze without any powdery texture.
- Thicken the Glaze: Remove the lid from the skillet. Slowly pour the flour slurry into the bubbling sugar-butter mixture, whisking constantly as you add it. Continue to stir until the glaze visibly thickens, coating the back of a spoon. It should be syrupy and luscious.
- Serve Warm: Once the glaze has thickened and the carrots are perfectly tender, remove from heat. Transfer the candied carrots to a serving dish, ensuring they are generously coated in the rich glaze. Serve them warm and enjoy the sweet, buttery, spiced goodness!
Candied Carrots Recipe Card
Brandi Crawford
Pin Recipe
10 minutes
15 minutes
25 minutes
Side Dish
American, Soul Food, Southern
5
servings
248
kcal
Equipment Needed
- Cast Iron Skillet
Ingredients
- 2 pounds carrots Peeled, and sliced into ½-1 inch pieces.
- ½ cup unsalted butter
- ½ cup brown sugar or sweetener
- ½ cup white sugar or sweetener
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ teaspoon salt
- 2 teaspoons vanilla extract
- ¼ cup water
Glaze Thickener
- 1 tablespoon all-purpose flour
- 1 tablespoon water
Instructions
- Heat a pan or pot on medium-high heat and add the butter.½ cup unsalted butter
- When melted, add the white sugar (or sweetener), brown sugar (or sweetener), ground cinnamon, nutmeg, cloves, and salt. Stir. You want to ensure the sugar melts down, but don’t overcook the glaze.½ cup brown sugar or sweetener,
½ cup white sugar or sweetener,
1 teaspoon ground cinnamon,
½ teaspoon ground nutmeg,
¼ teaspoon ground cloves,
½ teaspoon salt - Once the sugar has melted, add in the vanilla extract and stir. The glaze will thicken.2 teaspoons vanilla extract
- Pour in the water and stir until the glaze caramelizes.¼ cup water
- Add in the diced carrots and stir until the carrots are fully coated in the glaze.2 pounds carrots
- Reduce the heat to low and place the lid on the pot.
- Simmer and cook the carrots for 8-12 until the carrots are tender. Cook time will vary based on the size of your carrots.
- Combine the flour in a separate bowl and stir until the flour is fully incorporated to create a slurry. Add 2 tablespoons of the glaze from the pot to the bowl with the flour slurry. Stir to fully combine. This is important. If you don’t fully incorporate the mixture, you will end up with clumps of flour in your glaze.1 tablespoon all-purpose flour,
1 tablespoon water - Open the pot and pour the slurry into the pot and stir. The glaze will thicken.
- Cool before serving. The glaze will thicken even more upon standing.
Notes
- We truly adore the generous glaze in this dish – it’s often considered the best part! This recipe is designed Southern-style, meaning a good, hefty amount of luscious glaze. If you prefer a lighter coating, consider halving the measurements for the glaze ingredients.
- If this is your first time making candied carrots, I recommend testing your desired sweetness level. Start with half the suggested sugar amounts in the recipe and then gradually add more, tasting as you go, until the dish perfectly suits your palate. This allows for personalization without over-sweetening.
- Feel free to customize the spice blend! You can omit any of the specified spices (cinnamon, nutmeg, cloves) or even add others like ginger or allspice to match your taste preferences.
- Keep a close eye on your carrots as they cook. The cooking time is highly dependent on the size and thickness of your carrot pieces. Thicker slices will require more time, while thinner ones will cook faster. Aim for fork-tender, not mushy!
- While the recipe uses all-purpose flour for thickening, you can substitute cornstarch if preferred. However, I consistently find that flour yields a better texture for this particular glaze.
- If your glaze ends up with flour clumps, it typically means the flour wasn’t fresh/expired, or more commonly, it wasn’t fully incorporated with the water into a smooth slurry before being added to the hot pot. Ensure your slurry is completely smooth before adding it.
Nutrition
Serving:
1
serving
Calories:
248
kcal
Carbohydrates:
15
g
Protein:
2
g
Fat:
18
g
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Pro Tips for Candied Carrots
Absolutely! For freshly cooked candied carrots, you can prepare some elements ahead to make mealtime easier. Peel and slice the carrots in advance and store them in an airtight container in the refrigerator for up to 2-3 days. You can also prepare the candied glaze (melted butter, sugars, spices) ahead of time and store it separately in the refrigerator. When you’re ready to cook, simply combine the prepped carrots and glaze in a skillet and cook according to the recipe instructions. Fully cooked candied carrots can be transferred to an airtight container and refrigerated for up to 3 days. Reheat gently when serving.
The carrots generally need to simmer for 8-12 minutes until they are fork-tender. This timeframe can vary slightly based on how thick your carrot slices are and the heat distribution of your cooking vessel. Always check for tenderness!
You’ll know your candied carrots are ready when they are fork-tender – soft enough to pierce easily with a fork, but still holding their shape and not mushy. Each piece should be beautifully coated in a glossy, caramelized glaze that clings to the carrots, with some lovely golden-brown edges. The glaze itself will be syrupy and thick, not watery. The aroma filling your kitchen will be a tell-tale sign too: sweet, buttery, and richly spiced. And of course, the best indicator is always a taste test! If it’s tender, sweet, and bursting with flavor, you’ve hit perfection.
The beauty of this recipe is its adaptability. If you prefer a less sweet dish, start by reducing both brown and granulated sugars by a tablespoon or two each. Taste the glaze as it simmers and adjust until it meets your desired sweetness. Conversely, if you have a sweet tooth and like a more intensely sugary glaze, you can gradually add an extra tablespoon or two of sugar or your preferred sweetener until it’s just right.
For optimal results, you’ll want to use a sturdy, wide-bottomed pan or skillet. This ensures even heat distribution and prevents hot spots that could cause your sugar to burn. Here are some excellent choices:
- Cast Iron Skillet: An excellent choice! Cast iron distributes heat incredibly evenly and retains it well, which is perfect for developing a rich, caramelized glaze. Its durability also makes it a kitchen workhorse.
- Heavy-Bottomed Saucepan: A medium to large saucepan with a thick bottom works very well, especially for smaller batches. The heavy bottom prevents the sugar syrup from scorching.
- Sauté Pan or Skillet: A wide, shallow sauté pan or skillet offers ample surface area, allowing the carrots to cook in a single layer and caramelize beautifully. This promotes even cooking and superior glaze development.
- Dutch Oven: A versatile option, especially if you’re preparing a larger quantity. Its ability to go from stovetop to oven also offers flexibility if you wish to finish the dish in the oven for deeper caramelization.
Reheating candied carrots effectively helps preserve their delicious texture and glaze. Here are a few methods:
- Microwave: For smaller portions, transfer the carrots to a microwave-safe dish. Cover loosely with a microwave-safe lid or plastic wrap to trap moisture. Microwave on high in 30-second intervals, stirring gently after each, until the carrots are heated through. Be careful not to overheat, which can make them mushy.
- Stovetop: This method is ideal for larger quantities or if you prefer a stovetop finish. Transfer the carrots to a skillet or saucepan. Add a splash of water or vegetable broth (1-2 tablespoons) to help create steam and prevent sticking. Heat over medium-low heat, stirring occasionally, until thoroughly warmed. The added liquid will help re-emulsify the glaze.
- Oven: Preheat your oven to 350°F (175°C). Place the candied carrots in an oven-safe dish and cover it tightly with aluminum foil. This prevents them from drying out. Heat in the preheated oven for 15-20 minutes, or until the carrots are heated all the way through.
Yes, you can freeze candied carrots for longer storage. Allow the cooked carrots to cool completely. Transfer them to a freezer-safe container or a heavy-duty resealable freezer bag, ensuring as much air is removed as possible to prevent freezer burn. Label the container with the date. Store in the freezer for up to 2-3 months. To reheat, thaw the carrots overnight in the refrigerator, then follow one of the reheating methods described above, adding a small splash of water if the glaze seems too thick.
Get Creative: Variations and Flavor Boosts
While this classic candied carrots recipe is perfect as is, it also serves as an excellent canvas for culinary creativity. Here are some ideas to add new dimensions of flavor and texture:
- Nuts: Introduce a delightful crunch and nutty flavor by stirring in chopped pecans, walnuts, almonds, or even toasted pumpkin seeds towards the end of cooking or as a garnish. Pecans are a particularly popular Southern addition.
- Citrus: Brighten up the dish with the zesty freshness of citrus. A squeeze of orange juice or a teaspoon of orange, lemon, or lime zest can cut through the sweetness and add a vibrant lift. Orange and carrots are a classic pairing!
- Herbs: For a more savory twist, finely chopped fresh or dried herbs such as thyme, rosemary, or sage can be added to the glaze. These herbs pair wonderfully with the sweetness of the carrots and spices.
- Diced Apples: For an autumnal touch, add some diced apples (like Fuji or Honeycrisp) along with the carrots. They will soften and mingle beautifully with the sweet glaze.
- Dried Cranberries or Raisins: Stir in a handful of dried cranberries or golden raisins during the last few minutes of simmering for bursts of chewy sweetness and color.
- Marshmallows: For a truly decadent, holiday-style dish, transfer the candied carrots to an oven-safe dish, top with mini marshmallows, and broil for a few minutes until golden brown and gooey.
- Spicy Kick: For those who love a bit of heat, a tiny pinch of cayenne pepper or a dash of hot sauce can provide a surprising and delicious counterpoint to the sweetness.
- Bourbon or Rum: A tablespoon of bourbon or dark rum added to the glaze can introduce a sophisticated, warm depth of flavor, perfect for adult palates.
Explore More Candied and Carrot Recipes
If you’ve fallen in love with these candied carrots, you’ll surely enjoy these other sweet and savory creations:
Stovetop Candied Sweet Potatoes Yams
Candied Sweet Potatoes Yams with Marshmallows
Slow Cooker Crockpot Candied Sweet Potatoes
Slow Cooker Crockpot Glazed Carrots
Perfect Pairings: What to Serve with Candied Carrots
These Southern candied carrots are an incredibly versatile side dish that complements a variety of main courses. Here are some fantastic recipes to serve alongside them:
Traeger Smoked Glazed Ham
Southern Baked Ham with Pineapple
Baked Turkey Wings
Fried Corn Recipe
Baked Turkey Legs
Baked Crab Legs
Whether you’re preparing a holiday feast or a simple family dinner, these Southern Candied Carrots will undoubtedly steal the show. Their rich, buttery glaze and tender, sweet carrots offer a comforting taste of tradition that everyone will adore. Give this foolproof recipe a try and let the sweet, spiced flavors transport you!