These 3-ingredient candied carrots are the kind of dish that quietly shows up at family gatherings and then disappears before anything else. My aunt brought a version of this to every spring holiday in the Midwest—set out in a vintage casserole dish, the carrots soft enough to scoop with a spoon, edges just caramelized, and a glossy, buttery-sweet glaze pooling at the bottom. The magic here is in the long, gentle cooking with just a touch of browning at the end, which turns simple carrot coins into something ridiculously tender and comforting, almost like a cross between a side dish and a dessert.
Serve these candied carrots warm, straight from the baking dish, with plenty of that buttery glaze spooned over the top. They’re ideal alongside roasted ham, turkey, or simple baked chicken, and they balance out salty mains and tangy salads beautifully. For a spring table, pair them with mashed or scalloped potatoes and something green and crisp—like a lemony green salad or steamed green beans—to cut through the richness. Leftovers reheat well and are lovely tucked next to a weekday pork chop or even stirred into cooked grains like farro or rice.
3-Ingredient Candied Carrots
Servings: 6
Ingredients
2 pounds carrots, peeled and sliced into 1/4-inch coins
6 tablespoons unsalted butter, cut into pieces
1/2 cup packed light brown sugar
Directions
Preheat your oven to 375°F (190°C). Lightly butter a medium baking dish or vintage-style ceramic casserole (about 2-quart size) if you have one; it helps keep the glaze from sticking and gives that nostalgic look.
Prepare the carrots by peeling them and slicing into 1/4-inch thick coins. Try to keep the slices roughly the same thickness so they cook evenly and become uniformly tender.
Place the carrot coins in an even layer in the baking dish. Scatter the pieces of butter evenly over the carrots, then sprinkle the brown sugar over the top so it’s fairly well distributed.
Cover the dish tightly with foil. Bake for 35 to 40 minutes, stirring once halfway through, until the carrots are very tender when pierced with a fork and the butter and sugar have melted into a loose glaze.
Remove the foil, stir the carrots to coat them thoroughly in the glaze, and spread them back into an even layer. Return the uncovered dish to the oven.
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