30-Minute Coconut Candied Carrots
Sweet and savory glazed carrots enhanced with coconut oil and coconut sugar create a healthier twist on traditional candied carrots. The natural coconut flavors complement the carrots' earthiness while coconut flakes add textural contrast. Perfect as a side dish for holiday meals, family dinners, or when you want to make vegetables more appealing to kids. This version uses coconut sugar instead of refined sugar for a subtle caramel note and coconut oil for richness.
Ingredients
- 1 pound carrots, peeled and sliced
- 2 tablespoons coconut oil
- 3 tablespoons coconut sugar
- ½ teaspoon salt
- ¼ teaspoon pepper
- ¼ cup flat leaf parsley, chopped
- ¼ cup coconut flakes, for topping
Instructions
- 1
Peel and slice the carrots into 1/2-inch coins
- 2
Add carrots to a large skillet with about an inch of water
- 3
Bring to medium heat for a couple minutes, then lower to simmer and cook until tender
- 4
Drain carrots and return to pan
- 5
Add coconut oil, coconut sugar, salt, and pepper
- 6
Cook until sugar is fully dissolved
- 7
Remove carrots from pan
- 8
Chop parsley and add to carrots along with coconut flakes before serving
Tips
Don't overcook the carrots in the water stage - they should be tender but still hold their shape for the glazing step.
Toast the coconut flakes in a dry pan for 2-3 minutes before adding for extra flavor and crunch.
Good to Know
refrigerate up to 3 days in covered container
can prep carrots 1 day ahead, glaze just before serving
serve warm as side dish
Common Mistakes
avoid overcooking carrots in water to prevent mushy texture
don't skip draining step or glaze won't adhere properly
Substitutions
Dairy-Free Swaps
General Alternatives
FAQ
Can I use regular sugar instead of coconut sugar?
Yes, substitute brown sugar or white sugar in equal amounts. Brown sugar will give similar caramel notes while white sugar will be purely sweet.
How long do these carrots keep?
Store covered in the refrigerator for up to 3 days. Reheat gently in microwave or skillet before serving to restore glaze.
Can I make these ahead for a dinner party?
Prep and cook the carrots up to 1 day ahead, then reheat and add the glaze, parsley, and coconut flakes just before serving.