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Simple Side: Candied Carrots

Sometimes I spend so much time fretting over the main dish of my special holiday dinner that I forget all about the sides until the last minute. My happiness is quickly replaced with panic: what am I going to serve with my perfect roast/turkey/ham/prime rib? If you are experiencing a panic of these sorts at the moment (around the holidays cooking crises double in number!) then try this straightforward and uncomplicated recipe for candied carrots. It will pair nicely with any of the aforementioned mains and is a snap to prepare. To get this recipe,


Candied Carrots
From Tyler Florence

1 bunch young carrots, with tops
1/4 cup extra-virgin olive oil
Sea salt and freshly ground black pepper
4 tablespoons (1/2 stick) unsalted butter
1 orange, zested and halved
1 tablespoon brown sugar
1 teaspoon ground cumin
1 teaspoon ground cinnamon

  1. Preheat the oven to 350 degrees F.
  2. Cut off all but 1-inch of the carrot tops, leaving a little green. Put the carrots in a large shallow pan, add the oil, and season with salt and pepper. Turn to coat the carrots.
  3. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.
  4. In the meantime, melt the butter in a skillet over medium-low heat. Swirl the pan around and cook until the butter begins to become brown and nutty.
  5. Squeeze in the juice from the orange halves, add the zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.
  6. Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.
  7. Serves 4.

Join The Conversation
kimberley kimberley 9 years
This recipe turned out great. I didn't have all the ingredients on hand, so I substituted baby-cut carrots for the young carrots, and a sprinkle of paprika and a sprinkle of cardamom for the cumin, and the family loved it. Even the 3-year old ate them. Then she wanted the extra 'sauce' for dessert. lol.
Food Food 10 years
katie that is a great idea! I'm actually planning on putting up a new food definition every weekday. But you're right, I'll see if I can get the geeks to put them in an easy to find place. until then: zest is the skin of the orange (or whatever citrus), but only the colored part (and not the white pith). So when you zest an orange you clean the skin, run a fine grater across it, but only until you get to the white part (it's a pretty thin layer). The reason we use the zest is because the oils found in the skin are really aromatic and flavorful. hope that helps!
Twinkle1 Twinkle1 10 years
That's a good idea Katie.
katie225 katie225 10 years
yum, you should make a new section which describes culinary terms, because i don't know what "zested" means! i made southern skillet cornbread for thanksgiving, and the recipe called for a seasoned skillet....didn't know what that meant, either! but luckily, they sell pre-seasoned skillets at bed bath and beyond. seriously, there are a lot of people out there who want to cook but don't know all of the cooking terms because our mothers weren't housewives and didn't cook anything except spaghetti.
Twinkle1 Twinkle1 10 years
I usually have a hard time coming up with side dishes, so I might actually try this one.
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