Candied Carrots

Total Time:
40 min
10 min
30 min

4 servings

  • 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, halved
  • 1 tablespoon brown sugar
  • 1 teaspoon ground cumin
Watch how to make this recipe.
  • Preheat the oven to 350 degrees F.

  • 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. Stick them in the oven and bake for 30 minutes, until the carrots are fork-tender.

  • 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. Squeeze in the juice from the orange halves, add the brown sugar and cumin, and continue to cook for 2 minutes or until syrupy.

  • Remove the carrots from the oven and arrange them on a platter. Drizzle the orange brown butter over the carrots and serve.

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4.4 9
I found this recipe while looking for new side dishes for TDay, and I can only say, thank heaven I watched the video! Tyler uses 3 bunches of baby carrots, 1 1/2 T. butter and makes the sauce on top of the roasted carrots. I hate to think what you'd end up with if you followed the written recipe. item not reviewed by moderator and published
This recipe was the best if you follow the instructions on the video. I do believe however that the ingredients have been misprinted. The video Tyler has on-line tells you to use 1 1/2 tablespoons of butter, not 4. If you use 4 tablespoons it does make it way too oily. Hope this helps. item not reviewed by moderator and published
My hubby liked the flavor of the carrots; however, the texture of the sauce was off. I cooked it way more than 2 mins. but it never got syrupy or like a glaze, more like a liquidy spiced butter sauce, not what I was looking for. Also a warning--be careful when squeezing in the orange juice, as it really sizzled and spattered! Also, the carrots took longer than 30 mins. to roast. I added some raisins at the last minute which gave it an extra flavor hit. item not reviewed by moderator and published
Loved this recipe! It was very easy to prepare and tasted great! A new family favorite! It wasn't too sweet and had just the right amount of seasoning. We loved it and it was a lifesaver for an extra holiday sidedish! Thanks Tyler! item not reviewed by moderator and published
This recipe is easy and delicious! Using just a few ingredients you can have a vegetable side dish. The thing I will change next time is that I will lessen the oil and the butter since it came out oily enough to feel not healthy. item not reviewed by moderator and published
It took a bit longer to roast the carrots than the recipe said, but the wait was worth it!! Unique and delicious!! item not reviewed by moderator and published
Every recipe of Tyler's that I have made has turned out so great. I didn't have the cute carrots with the tops on so I just cut regular old carrots up into chunks and proceeded as directed. They were so good even the kids were gobbling them up. I love Tyler! item not reviewed by moderator and published
This was absolutely easy to make. I did increase the brown sugar a bit. A great way to impress you family and friends. item not reviewed by moderator and published
These were easy to make and guests love them! item not reviewed by moderator and published

Not what you're looking for? Try:

Charm City Carrot Cupcakes

Recipe courtesy of Duff Goldman