Candied Carrots
Sweet and tender candied carrots glazed with a rich brown sugar coating, perfect as a side dish for family dinners or holiday gatherings. The caramelized exterior and soft interior highlight the natural sweetness of the carrots, making them a delightful addition to any meal.
Ingredients
Instructions
- Wash carrots and scrape them.
- Cook whole carrots in boiling water for 15 to 25 minutes or until just tender.
- Meanwhile, combine brown sugar, water, and margarine in a small saucepan.
- Cook over medium heat until the sugar is dissolved.
- Drain the carrots and place them in a small baking dish.
- Pour the sugar mixture over the carrots.
- Bake at 350°F (175°C) for about 10 minutes or until the carrots are completely glazed.
- Baste the carrots occasionally during baking.
Tips & Substitutions
For enhanced flavor, consider adding a pinch of cinnamon or nutmeg to the sugar mixture. If you don't have margarine, butter can be used as a substitute for a richer taste. If you prefer a vegan option, coconut oil works well too. Make sure not to overcook the carrots; they should be tender but still firm to hold their shape.
Serving Suggestions
These candied carrots make a delightful side dish for holiday meals and pair wonderfully with Bar-Be-Que Spareribs for a balanced plate. For a complete meal, serve alongside roasted chicken or a hearty grain salad. Garnish with fresh parsley for a pop of color and added freshness.
Storage & Reheating
To store leftovers, transfer the candied carrots to an airtight container and refrigerate for up to 3 days. When reheating, warm them in the oven at 350°F (175°C) for about 10 minutes, covered with foil to prevent drying out. Alternatively, you can microwave them in short intervals, stirring occasionally.
Nutrition & Diet Analysis (per serving)
Each serving of Candied Carrots contains roughly 969 calories, with 2g protein, 165g carbohydrates, and 37g fat. It is an excellent source of vitamin A (86% of the Daily Value), and a good source of dietary fiber and potassium. It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby carrots instead of medium carrots?
Yes, baby carrots can be used as a convenient alternative. Just adjust the cooking time; they may need less time in boiling water since they are smaller. Be sure to check for tenderness to avoid overcooking.
Is it possible to make this recipe ahead of time?
Absolutely! You can prepare the candied carrots ahead of time by cooking them and coating them in the sugar mixture. Store them in the fridge and bake just before serving to enjoy the glazed finish.
Can I use a different sweetener instead of brown sugar?
Yes, alternatives like maple syrup or honey can work well, although they will change the flavor profile slightly. If using liquid sweeteners, reduce the amount of water in the recipe to maintain the right consistency.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).