Candied Carrots

These candied carrots are lightly seared in olive oil then tossed in honey, turning out sweet veggies that taste almost like candy…even to picky eaters of all ages.

White plate filled with orange, purple, and yellow candied carrots

Sometimes carrots just aren’t quite as naturally sweet as we’d like them to be. This kid-tested, adult-approved tactic from a mom-turned-recipe-developer handily tends to that disappointing little gaffe on the part of Mother Nature by adding a touch of honey, making them taste almost like candy to picky eaters of all ages.Renee Schettler Rossi

What's the best oil for cooking vegetables?

There are times when you want a neutral or mild oil but for cooking vegetables in a recipe that only has a few ingredients, we urge you to go with something that has its own flavor. Unlike practically flavorless oils (like sunflower or canola) you may want to consider an oil that’s still mild yet slightly more robust in taste, such as olive oil or even ghee.

Candied Carrots

  • Quick Glance
  • (1)
  • 5 M
  • 15 M
  • Serves 4 to 6
5/5 - 1 reviews
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Ingredients


Directions

Peel the carrots, trim the leafy tops, and leave the carrots whole.

In a large skillet, preferably nonstick, heat the oil over medium heat. Add the carrots and cook, shaking the pan often to ensure they cook evenly, for 5 minutes. The carrots should be somewhat softened but not yet tender throughout. Drizzle with the honey, toss to coat evenly, and continue to cook until just tender, 2 minutes or more, depending on the size.

Season the carrots with the salt, transfer to a platter, and watch them disappear. Originally published February 27, 2012.

Print RecipeBuy the The Supper Club cookbook

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Recipe Testers' Reviews

If you're not a fan of cooked carrots, this recipe will make you one. This is a supremely easy and most delicious way of making carrots. The roasting and the honey intensify the sweetness of the carrots. Pairs well with ham, pork, or lamb.

This is an excellent way to prepare carrots, especially carrots lacking farm-fresh sweetness. I couldn’t find baby carrots, but had some standard supermarket carrots on hand. I cut these into carrot-stick size.

It only took seven minutes for them to cook. The texture was perfect; the carrots were tender, but not at all mushy. The honey added sweetness that was not overpowering but spot-on. They were truly delicious.

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