Candied Carrots

Total Time:
50 min
10 min
40 min

4 servings


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.

View All

More Recipes and Ideas
Loading review filters...

    40 Reviews
    4 40
    0/1000 characters
    Your Rating:
    Sort by: 
    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!!!
    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?
    I just put a dusting in and it gave it great flavor.
    A hit with all my guests. They have requested it again this year.
    Delicious. Even non-carrot lovers would like it.
    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.
    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.
    The cummin just killed the carrots for me. If I make them again, it's without the cummin.
    I made this for Christmas dinner last year and they were a HUGE hit. Even the 3 year old who hates carrots wanted more!
    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. :)
    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.
    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.
    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.
    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.
    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!
    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.
    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.
    How is it possible that a vegetable could be sooo good?! Okay, I like carrots, but the roasting & the drizzle 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!
    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.
    This side dish was a very unexpected hit of my dinner party!! Tyler you are the best!
    I am not a lover of carrots, however this was great. I will make it again and again.
    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!
    These carrots were so easy to make, and my boyfriend LOVES them!
    After reading through the recipe I thought this was going to taste great. Unfortunately, it fell short of expectations.
    had them for christmas dinner and everyone wanted more
    I am not a fan of carrots, but these were just excellent. A great side dish with many other meats.
    This recipe was so easy. Carrots in the oven, make topping. Carrots cook themselves. I hardly had to watch them.
    My family didn't like the Indian flavor of this dish, like a curry.
    I'm not a big carrot fan, but these are very tasty.
    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.
    Excellent recipe and easy to make too. Great flavor.
    Flag as inappropriate

    Thank you! your flag was submitted.

    This recipe is featured in: