Candied Pecan Carrots [The Perfect Side Dish] Recipe

4.8 from 4 reviews
Candied Pecan Carrots
Recipe type: Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
Great side dish for your every day mean or double ingredients and serve at your Thanksgiving dinner.
  • 2 lb. bag carrots
  • 1 cup maple syrup, divided
  • 1 stick butter
  • small handful pecans, chopped
  1. Preheat oven to 400
  2. Peel & cut carrots, place in oven safe dish
  3. pour ½ cup of maple syrup over carrots
  4. slice and place butter on top
  5. sprinkle chopped pecans over mixture
  6. pour remaining syrup over all ingredients

I love carrots and so does Gavin. Problem is that Daddy and Johnny don’t. Having it so down the middle makes it hard when it comes to picking the side dishes for our dinners. I don’t really like making something when everyone at the table isn’t a fan of a dish.

Then I was jumping around on Pinterest (feel free to follow me) and found a photo of these candied carrots. Problem? Sometimes when people pin they don’t realize they aren’t actually pinning the post. When I clicked over it was just a photo. I couldn’t find where it came from but through several google searches I was able to figure out the basic ingredients: carrots, butter, and maple syrup. So on my own I went from there.

 I purchased a bag of carrots and peeled and cut them into about 3-4 inch pieces.

Next I poured the syrup over the carrots and then placed the butter on top. This is where I started thinking. The idea of pecans sounds so good so I grabbed a small handful and chopped them up and sprinkled them over the top. I then took more syrup over the top. I also snuck more butter in after the photo. This pregnancy I’m on a serious butter kick, I know, I know!

I stuck in the over at 425 for about 40 mins. Stab with a fork to make sure the carrots are soft.

I brought them to the table in the dish I cooked them in and the used a slotted spoon to serve. Make sure you spoon out the pecan pieces because you definitely want to eat those up!

These are definitely the BEST carrots I have ever tasted or tried. I will never go back to making them any other way. Even Johnny and my husband were willing to give them a try since the smell that came from them was over the top amazing. I had spent the entire day cooking but the smell from these just stole the whole show! These are a must try, just do me a favor and don’t use baby carrots!

About Jennifer

Jennifer, the mom behind the Mom Spotted blog, is located in Western Massachusetts. She has three boys, Johnny (17), Gavin (11), & Sawyer (5). She is happily married. On Mom Spotted you'll find a fun selection of recipes, family fun, product reviews, and more! You can also find her on twitter @MomSpotted and Facebook.


  1. cher says:

    That does sound good and I’m not a carrot fan either. I think that would work great with sweet potatoes too. Maybe brown sugar instead of the syrup??? Something to try, definitely for Thanksgiving!

  2. blueviolet says:

    I loved cooked carrots, but I didn’t have a good recipe, so thank you! This might have to hit my Thanksgiving table this year.

  3. Kelly says:

    I’m usually not a fan of carrots but these I could eat!

  4. stephanie muth says:

    ohhhhh these look yummy and i can feel happy that im eating healthy lol but great recipe thank you for sharing

  5. Andrea says:

    I just pinned this recipe. It looks so good!

  6. LisaLisa says:

    This reminds me of one of our Thanksgiving side dishes when we lived down south. My grandma made a dish just like that….but I must confess, I too don’t like carrots! Looks good though!

  7. Holly Hennessy Swint says:

    Yummy! What a great way to make sweet and crunchy veggies! Thanks for posting the recipe!

  8. krystel says:

    yummy yum yum

  9. Rebecca Parsons says:

    I always use brown sugar with mine but I like the syrup in this recipe.

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