How to Make Caramelized Carrots
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These caramelized carrots are cooked on the stovetop with butter and white sugar. Parboiling helps the centers get tender before the carrots finish in the skillet. I tried honey in this recipe but found its flavor a bit strong, so used white sugar. Sweetener works too if you prefer using that. I like to serve this with a simple protein, such as roasted chicken or fish. I just love the sweet contrast!
Caramelized Carrots at a Glance
- Prep time: About 10 minutes
- Cook time: About 20 minutes, estimated
- Total time: About 30 minutes, estimated
- Servings: 2
- Main ingredients: Carrots, butter and white sugar
- Cooking method: Stovetop
- Storage: Refrigerate promptly and use within 3 to 4 days
Why You’ll Love It
- Short ingredient list: Carrots, butter and sugar do all the work.
- Stovetop method: You don’t need the oven to make this side dish.
- Easy to scale: Double the ingredients and use a wide skillet so the carrots cook evenly.
Caramelized Carrots Ingredients
The complete ingredients list and full quantities are in the recipe card below.
- Carrots: I used 4 medium carrots, a total of about 12 ounces (340g) after peeling. Make sure to slice them into equal sized pieces for even cooking.
- Butter: It gives the carrots a rich flavor and helps the sugar coat them. I used salted butter.
- White sugar: To add sweetness.
How to Make Caramelized Carrots
The full instructions are in the recipe card below.
- Slice the carrots: Peel and cut them into even diagonal slices, about ¼ inch thick.
- Parboil: Cook the slices in salted boiling water for about 5 minutes, then drain well.
- Cook in butter: Melt the butter in a skillet and add the carrots. Cook, stirring, until nearly tender.
- Add sugar: Sprinkle the sugar over the carrots and stir to distribute it.
- Finish cooking: Continue over medium heat until tender and lightly browned, stirring often so the sugar doesn’t scorch. The total skillet time is an estimate and is going to depend on slice thickness.
Cutting and Cooking the Carrots
Keep the slices similar in thickness for more even cooking. I parboiled mine first. If you skip that step, you’ll need to allow extra skillet time and keep the heat moderate while the centers are cooking through.
Kitchen Equipment
- Large skillet: To finish the carrots in butter and sugar.
- Saucepan: For parboiling the carrot slices.
- Chef’s knife: To slice the carrots evenly.
- Cutting board: For peeling and slicing the carrots.
- Measuring spoons: To measure the butter and sugar.
Serving Suggestions
Serve the carrots with roasted chicken, pork, steak or a simple weeknight meal. Need another vegetable side? Creamed spinach could also go on the menu.
How to Store
Refrigerate leftovers promptly in a covered container and use within 3 to 4 days. Reheat in a skillet over medium-low heat, stirring often, until hot.
Caramelized Carrot FAQs
No. Give them a good scrub and trim the ends if you prefer to leave the skins on.
Yes, but the carrots will take longer in the skillet. Keep the heat moderate so the sugar doesn’t get too dark before the carrots are cooked through.
Sure!
They’re best served warm after cooking. You can peel and slice the carrots ahead, then refrigerate them until you’re ready to cook.
Caramelized Carrots
Ingredients
- 4 peeled, sliced carrots
- 3 tablespoons butter
- 2 tablespoons white sugar
Equipment
- Saucepan
- Large skillet
- Colander
- Chef’s knife
- Cutting board
- Measuring spoons
- Peeler
Method
- Peel the carrots and cut into even slices about ¼ inch thick.
- Bring salted water to a boil in a saucepan. Add the carrots and parboil about 5 minutes, then drain well.
- Melt the butter in a skillet over medium heat. Add the carrots and cook, stirring, until nearly tender.
- Sprinkle the sugar over the carrots and stir. Continue cooking until tender and lightly browned, stirring often so the sugar does not scorch.
Other Recipes to Try
- Try my gochujang carrots for a spicy version of this vegetable side.
- These roasted rainbow carrots add several colors to dinner.
- My funeral potatoes are a comforting side for a larger meal.
- You can add creamed spinach to a simple dinner menu.
- These oven-roasted tomatoes with garlic are another vegetable side.
