Learn how to cook canned carrots on the stove, in the microwave, or oven for a simple, flavorful, and frugal side dish. These simple glazed carrots will become one of your favorite canned carrot recipes.
Suitable for gluten free and vegetarian diets. Post includes Weight Watchers points.
Sliced carrots are bright, colorful, and good for you. You may not think about cooking canned veggies for a simple side dish. But once you learn how to cook canned carrots in a skillet, the microwave, and the oven you’ll be able to have an easy and delicious dish ready in minutes.
Canned vegetables are shelf-stable, convenient, and affordable. Plus they cook quickly. And canned carrots have all the flavor of fresh carrots, so you can serve them, up anytime, without having to make a run to the market.
Yeap, all you need is a stocked pantry, the handy tips and tricks in post, plus my How To Cook Canned Peas and How to Cook Canned Corn recipes, and you’ll be able to whip up delicious veggie dishes quickly and easily. #pantrycookingforthewin
Friends, this sweet and spicy brown sugar glazed carrots recipe is a delicious treat that only takes a few minutes to whip up. Serve these tasty carrots as an easy weeknight dinner side dish or as a part of your Thanksgiving, Christmas, or Easter dinner table.
Why Make This Recipe
- It’s So Fast – No matter which cooking method you use, you can spice up plain carrots in just a few minutes.
- It’s Versatile – Cook canned carrots on the stove, in the microwave or bake them in the oven.
- They Taste Great – These carrots are tender, buttery, sweet and cinnamony.
Ingredient Notes
- Carrots – Look for sliced carrots rather than chopped or whole carrots.
- Butter – You can use unsalted or salted butter. If using salted butter, you may not need to add additional salt.
- Cinnamon – Add a pinch or two of your favorite cinnamon.
- Sugar – Use white sugar, brown sugar, or substitute pure maple syrup or honey.
- Salt – Add kosher salt to taste.
Ready to learn how to make this glazed canned carrots recipe? Gather your ingredients, and I will show you…
How To Cook Canned Carrots On The Stove
Get the complete ingredients list and instructions from the recipe card below.
- Melt butter in the skillet and add in cinnamon and sugar over low to medium heat.
- Drain carrots well and add to skillet and mix until coated.
- Saute for 2-3 minutes until the carrots are cooked through.
- Cool for a few minutes before serving to allow the glaze to set.
How To Cook Canned Carrots In The Oven
- Preheat oven to 350 degrees F / 180 degrees C.
- Lightly oil an oven-safe dish.
- Drain the carrots well, then combine with the butter, cinnamon, sugar, and ¼ of water and add to the baking dish.
- Bake in the preheated oven for 15-20 minutes, stirring halfway through.
- When the carrots are warm, remove them from the oven and allow them to cool for a few minutes before serving.
How To Cook Canned Carrots In The Microwave
- Lightly oil a microwave-safe dish.
- Drain the carrots well, then combine with the butter, cinnamon, sugar, and a quarter cup of water and add to the dish.
- Microwave on high for 1 minute.
- Stir and heat in 30 seconds bursts, carefully mixing after each burst until warmed through.
- Allow to stand for a few minutes before serving.
Pro Tips
- Completely drain the carrots in a colander before heating.
- You can rinse the carrots with fresh water if you like.
- Canned carrots are already cooked, so be cautious not to overcook them.
- Use a silicon or wooden spoon to not break the carrots when mixing.
- Stir gently while cooking.
- If microwaving, vent the lid or covering when heating.
- Serve with a slotted spoon, as there will be some liquid.
Delicious Variations
- Add Fresh Herbs – Fresh herbs, especially dill, make a flavorful addition to these carrots.
- Add Marshmallows – Top the carrots with mini marshmallows and broil for 2-3 minutes until the marshmallows are puffy and golden.
- Add Nuts – Stir in chopped walnuts or chopped pecans.
Prep And Storage
- Store – Leftover glazed carrots can be stored in an airtight container in the fridge for up to 5 days.
- Freeze – You can freeze leftover carrots for up to 3 months. They may become mushy when defrosted.
- Reheat – Gently reheat in the microwave or in a skillet taking care not to overcook them.
FAQs
Yes. Canned vegetables are cooked and already quite tender. For this recipe, you are adding flavor and heating them through. Take care not to overcook the carrots.
Vegetables are canned in water but often contain some starch and salt. A quick drain in a colander removes excess and will improve its overall flavor.
Carrots are loaded with antioxidants, vitamin A, and beta-carotene, which are an essential part of a healthy diet. This recipe contains sugar, so enjoy in moderation.
Canned veggies can be stored in your pantry for 3-5 years. Stock up when they are on sale, so you always have quick side dishes on hand.
More Recipes You May Like
Serving Suggestions
Weight Watchers Points
There are 3 Blue Plan SmartPoints in one serving of this.
Thank you for reading my glazed carrots recipe post. And please come visit again as I continue to slice, dice, and dream up affordable Air Fryer recipes, Instant Pot Recipes, Southern Recipes, and more. Thanks for supporting Recipes from a Pantry, food blog.
Get The Canned Carrots Recipe:
Don’t forget to tag #recipesfromapantry on Instagram or Twitter if you try How To Cook Canned Carrots! It is really, really awesome for me when you make one of my recipes and I’d love to see it. You can also share it on my Facebook page. Please pin this recipe to Pinterest too! Thank you for reading Recipes from a Pantry.
How To Cook Canned Carrots
Make sweet and tender carrots in just minutes.
Servings: 4
Calories: 141kcal
Instructions
In A Skillet
-
Melt butter in the skillet and add in cinnamon and sugar over low to medium heat.
-
Drain carrots well and add to skillet and mix until coated.
-
Saute for 2-3 minutes until the carrots are cooked through.
-
Cool for a few minutes before serving to allow the glaze to set.
In The Oven
-
Preheat oven to 350 degrees F / 180 degrees C.
-
Lightly oil an oven-safe dish.
-
Drain the carrots well, then combine with the butter, cinnamon, sugar, and ¼ of water and add to the baking dish.
-
Bake in the preheated oven for 15-20 minutes, stirring halfway through.
-
When the carrots are warm, remove them from the oven and allow them to cool for a few minutes before serving.
In The Microwave
-
Lightly oil a microwave-safe dish.
-
Drain the carrots well, then combine with the butter, cinnamon, sugar, and ¼ of water and add to the dish.
-
Microwave on high for 1 minute.
-
Stir and then heat in 30 seconds bursts, carefully mixing after each burst until warmed through.
-
Allow to stand for a few minutes before serving.
Notes
- Completely drain the carrots in a colander before heating.
- You can rinse the carrots with fresh water if you like.
- Canned carrots are already cooked, so be cautious not to overcook them.
- Use a silicon or wooded spoon to not break the carrots when mixing.
- Stir gently while cooking.
- If microwaving, vent the lid or covering when heating.
- Serve with a slotted spoon, as there will be some liquid.
- Storage – keep leftovers in an airtight container inside the fridge for up to 5 days.
- There are 3 WW Blue Plan SmartPoints in one serving of this.
Nutrition
Calories: 141kcal | Carbohydrates: 21g | Protein: 2g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 201mg | Potassium: 682mg | Fiber: 6g | Sugar: 11g | Vitamin A: 35696IU | Vitamin C: 13mg | Calcium: 72mg | Iron: 1mg
