Candied Carrots

Total Time:
50 min
Prep:
10 min
Cook:
40 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 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
Directions

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 zest, brown sugar, cumin and cinnamon and continue to cook for 2 minutes or until syrupy.

Remove the carrots from the oven, drizzle the orange brown butter over the carrots and serve.


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4.1 40
I was looking for some vegetable to complement my steak and mashed potatoes. These carrots were very easy to make and the taste was sensational. Everyone had seconds and were very happy!!! I didn't have the type of carrots called for so I used baby peeled carrots and sliced them in half lengthwise. GOING IN MY RECIPE BOX RIGHT NOW. They are definitely on the Thanksgiving menu!!! item not reviewed by moderator and published
I watched the video and it appears that Tyler didn't add any cinnamon. Any thoughts from the testers out there on what they thought about using/not using cinnamon? item not reviewed by moderator and published
A hit with all my guests. They have requested it again this year. item not reviewed by moderator and published
Delicious. Even non-carrot lovers would like it. item not reviewed by moderator and published
I liked them a lot! Use about 1/3 of the butter that the recipe calls for and cut the "root" end off the carrots. They looked a little too rustic with them on. item not reviewed by moderator and published
The recipe provided does not reflect the video as Tyler did not use cinnamon in the video and the instructions were different than what was demonstrated in the video. My carrots didn't turn out as I expected but I think that if I had followed the video, it would have been much better. item not reviewed by moderator and published
The cummin just killed the carrots for me. If I make them again, it's without the cummin. item not reviewed by moderator and published
I made this for Christmas dinner last year and they were a HUGE hit. Even the 3 year old who hates carrots wanted more! item not reviewed by moderator and published
This recipe's so easy and everybody loved it! They were gone fast! I made it at my holiday party last year, and my friends still couldn't stop talking about it these days. They are great alternatives to sweet potato which I personally dislike. :) item not reviewed by moderator and published
I made this for a holiday dinner party we hosted for my husband's staff. It was a HUGE hit! very easy and a real crowd pleaser. item not reviewed by moderator and published
The recipe title at first put me off because I thought they'd be too sweet. No; they are piquant, juicy and tenderly roasted. Delectable and savory. Will make them as part of our Thanksgiving feast. Thanks again, Tyler, our go-to first. item not reviewed by moderator and published
I was a bit leery when I saw the cummin in the recipe, but I needed another dish for Christmas dinner, and I can't stand yams! We had several of my husband's soldiers over for Christmas dinner (guys usually stuck in the barracks and away from home). They absolutely demolished them. The best complement any chef can receive is people going back for seconds (and thirds!). And from a bunch of guys that would rather shoot vegetables than EAT vegetables that's saying something. Great recipe. The cummin seems different, especially when coupled with the cinnamon, but it was a surprisingly tasty treat. item not reviewed by moderator and published
The carrots themselves were very good but once I poured the sauce over them it just killed them. I am not by any means ruling out cook error. I plan tol try these again with a little more brown sugar and no cumin. item not reviewed by moderator and published
I just made these carrots with a baked ham and my kids raved about them!!!! They were absolutuely divine and it will become a favorite recipe for my family since it is so hard to get them to eat carrots at all! item not reviewed by moderator and published
I don't really like cooked carrots but I really enjoyed these. It was easy to make and it went wonderfully with butterflied sage butter cornish hens. item not reviewed by moderator and published
Made these for Christmas dinner and they were a huge hit. I wasn't sure because of the cumin (which I associate with chili) but it was such a small amount and really gave the carrots just a hint of spice. The orange, brown sugar and butter just sealed the deal. My MIL made them again for New Years Day with a glazed ham and they were again just as delicious. I followed this recipe and not the shows. Great. item not reviewed by moderator and published
How is it possible that a vegetable could be sooo good?! Okay, I like carrots, but the roasting & the drizzle sauce...so delish! Big hit at Christmas dinner! No, this is not exactly like the show, but the way they explain here works nicely. Do roast them for a long time until they are really tender & use plenty of salt & pepper. Mine were lovely even before the sauce but the sauce made it really nice. A definite new go-to recipe for our family! item not reviewed by moderator and published
I watched the show and read the recipe - WORLDS APART as far as cooking method. I used the recipe and the results were good, so 5 stars for results, 1 star for recipe. Next time I'll try it the way the show shows it and see what happens. item not reviewed by moderator and published
This side dish was a very unexpected hit of my dinner party!! Tyler you are the best! item not reviewed by moderator and published
I am not a lover of carrots, however this was great. I will make it again and again. item not reviewed by moderator and published
I just watched this segment, then found this recipe, and it's as if someone watched the show and then wrote the recipe down a month later from memory. He roasts the carrots with the olive oil, salt, pepper and cumin for 15 - 20 minutes in an oven-safe pan. He puts the pan back on the stove and drops the butter right onto the carrots. THEN adds brown sugar once the butter has melted. Then adds cinnamon. Then zests the orange, then juices it. He also says if you are going to use normal carrots, cut them into discs and blanch them before roasting. Hope this helps! item not reviewed by moderator and published
These carrots were so easy to make, and my boyfriend LOVES them! item not reviewed by moderator and published
After reading through the recipe I thought this was going to taste great. Unfortunately, it fell short of expectations. item not reviewed by moderator and published
had them for christmas dinner and everyone wanted more item not reviewed by moderator and published
I am not a fan of carrots, but these were just excellent. A great side dish with many other meats. item not reviewed by moderator and published
This recipe was so easy. Carrots in the oven, make topping. Carrots cook themselves. I hardly had to watch them. item not reviewed by moderator and published
My family didn't like the Indian flavor of this dish, like a curry. item not reviewed by moderator and published
I'm not a big carrot fan, but these are very tasty. item not reviewed by moderator and published
The carrots turned out OK, but for all the time I spent cooking them and trying to get the glaze to thicken, it was so not worth it. Next time I'll roast them instead. item not reviewed by moderator and published
Excellent recipe and easy to make too. Great flavor. item not reviewed by moderator and published
It's ok... item not reviewed by moderator and published
We loved these carrots! They were more like a desert than dinner. They were really sweet and a favorite at dinner. item not reviewed by moderator and published
Made them for them for dinner guests...the guests loved them enough to ask for the recipe. So easy to make and wonderful tasting. Will make often! item not reviewed by moderator and published
The Orange Butter wasn't bad. But the sauce overpowered the carrots so it's not a good sauce for them. A better way to go is to roast them in beef broth. item not reviewed by moderator and published
easy to make ,yummy to eat, but finding young carrots was hard, i just used normal carrots and cut them to size i wanted. did take longer in the oven they it said, and i put spices on the carrots while they rosted, and they turned out great! item not reviewed by moderator and published
I actually prefer my carrots a little more cooked. Next time I will cook them in the oven for a little bit longer. item not reviewed by moderator and published
My kids liked them and they never eat cooked carrots. item not reviewed by moderator and published
The mini-carrots were very fun, but perhaps too much orange flavor ruined the dish. I liked the idea of the syrup/glaze coating over the carrots, but didn't like the overall flavor. I'd make this again, but cut back on the orange. item not reviewed by moderator and published
excellent item not reviewed by moderator and published
Although the glaze itself was wonderful, we all agreed that it was just too bright and overpowering for the carrots. We also agreed, however, that it would be an awesome glaze for sweet potatoes or butternut squash. item not reviewed by moderator and published
I just put a dusting in and it gave it great flavor. item not reviewed by moderator and published

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