these candied carrots come together so easily and are the perfect side dish. soft carrots in a brown sugar syrup with thyme and cinnamon are the perfect holiday side dish.
the inspiration
Adding to our Thanksgiving menu recipe for 2026 we are doing a side dish of candied carrots. To be honest, these aren’t my favorite side dish but they are my husbands. So, this recipe is really for him.
However, it is nice to have a side dish option that is sweet and isn’t sweet potatoes. As much as I love sweet potatoes not everyone loves them.
These vegan candied carrots are not only easy to make but only require 7 ingredients. Super easy and delicious.
the ingredients
- Carrots: of course we need some carrots for this recipe. I love to buy the bigger ones because they work well and look great. You can also use baby carrots if you like, however, I know people have mixed feelings on those.
- Vegan Butter: the vegan butter works here to create a delicious syrupy sauce. When you make caramel we would use vegan butter so it works well here to create a similar effect.
- Organic Brown Sugar: the brown sugar of course adds stickiness and sweetness to the glaze the carrots are in. Use organic to ensure it is vegan if you are in the US.
- Grade A Maple Syrup: this will help to make it syrupy but also it adds the flavor of maple.
- Ground Cinnamon: it adds a seasonal flavor and touch.
- Thyme: the fresh thyme works as a garnish of course but adds some nice flavor.
- Salt: of course we need to round the dish out with salt.
how to make candied carrots
- Peel the carrots and chop off the top as well as the tip.
- Cut the carrots however you like. I prefer to cut on a bias.
- Boil the carrots in a pan in with about 1 cup of water. Sprinkle with salt. Cook on a medium high heat for about 20 minutes or until the carrots soften.
- Most of the water should be cooked out now but you still want some. Add in the vegan butter, cinnamon, brown sugar, maple syrup, and thyme.
- Cook for 20 minutes on a medium heat until the liquids have reduced down. It should be a thin syrup consistency to coat the back of a spoon.
more vegan thanksgiving recipes
why you’ll love this recipe
Candied carrots are definitely a classic holiday dish. However, I feel as if they are less popular than the other choices. I also think that carrots often get overlooked. So, this is a great way to eat some carrots and enjoy them.
This recipe is very easy to customize to. Add in nuts, herbs, whatever it is that you enjoy. They are fancy enough for special occasions but also simple enough for busy weeknights too.
vegan candied carrots faq
Is this recipe allergy friendly?
Yes. It does not contain gluten, nuts or soy.
How do I store leftovers?
In an airtight container in the fridge for up to 3 days. I do not recommend freezing.
How do I heat this dish up?
You can heat it up on the stove or in the microwave.
Can I make this in the oven?
You definitely can. I would still recommend boiling the carrots. Then, you can put the sauce ingredients over them and finish cooking in the oven at 400°F for 20 minutes if you like. I do recommend using parchment paper.
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Candied Carrots
Ingredients
- 2 large carrots around 15 ounces
- 1 cup water
- 2 tablespoons vegan butter
- 1 ½ tablespoons organic brown sugar paid link
- 1 tablespoon grade A maple syrup
- 1 to 2 sprigs fresh thyme
- ½ teaspoon ground cinnamon or to your preference
- salt
Instructions
- Peel the carrots and chop off the top as well as the tip.
- Cut the carrots however you like. I prefer to cut on a bias.
- Boil the carrots in a pan in with about 1 cup of water. Sprinkle with salt. Cook on a medium high heat for about 20 minutes or until the carrots soften.
- Most of the water should be cooked out now but you still want some. Add in the vegan butter, cinnamon, brown sugar, maple syrup, and thyme.
- Cook for 20 minutes on a medium heat until the liquids have reduced down. It should be a thin syrup consistency to coat the back of a spoon.
Notes
- As an Amazon Associate I earn from qualifying purchases. If you decide to purchase through a link I earn a small commission at no cost you. Thank you for helping to support blog.
- Nutrition facts are based on my gram measurements put into Cronometer. Yours may vary, they are to help you get an idea. Please do not repost recipes without my permission. Sharing a direct link is always highly encouraged and appreciated.
- For any questions you may have please refer to the FAQ above the recipe card.
Nutrition
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Hey, I’m Francesca!
Thank you for checking out my recipe! I am happy to have you here and hope you explore more delicious vegan recipes.
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