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Candied Carrots

A combination of brown sugar and apple juice makes these easy candied carrots sweet but not cloying. Chopped fresh thyme brightens the flavor in this classic side dish, but feel free to omit it if you want an even simpler dish. Serve with chicken, turkey or pork.


8 servings

Prep Time

30 minutes

Total Time

30 minutes


  • 2 1/2pounds medium carrots, sliced diagonally into 1/4-inch-thick slices (6 1/2 cups)
  • 3cups water
  • 3tablespoons unsalted butter
  • 3tablespoons light brown sugar
  • 2tablespoons unsweetened apple juice
  • 1tablespoon chopped fresh thyme
  • 3/4teaspoon salt
  • 1/2teaspoon ground pepper


  1. Place carrots and water in a large skillet; bring to a boil over high heat. Reduce heat to medium; simmer, stirring occasionally, until the carrots are tender when pierced with a fork, about 10 minutes. Drain the carrots and return to the pan.
  2. Add butter, brown sugar, apple juice, thyme, salt and pepper to the carrots in the pan. Cook over medium-high heat, stirring often, until the butter melts and the liquid thickens and coats the carrots, 2 to 3 minutes. Serve hot.

Nutrition Facts

Per serving (recipe makes 8 servings)

Calories 111.66kcal
Carbohydrate Total 17.52g
Total Sugars 10.39g
Added Sugars 5g
Fiber 4.06g
Total Fat 4.67g
Saturated Fat 2.75g
Cholesterol 11.45mg
Sodium 320.23mg
Protein 1.4g
Potassium 467.97mg
Calcium 55.84mg
Folate 27.29mcg
Iron 0.52mg
Magnesium 18.9mg
Trans Fatty Acid 51.84g
Vitamin A 23828.51IU
Vitamin C 8.88mg
Phosphorus 0.17mg

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