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Low Sodium Candied Carrots

Low Sodium Candied carrots are a huge favorite low sodium side dish for me. You will love the buttery honey glaze with the brown sugar and a hint of cinnamon and nutmeg. I also add a tiny bit of smoked paprika to give a bit of an edge.

It’s a simple dish, but it sure makes plain old carrots seem special. Whether you’re making these as one of your holiday side dishes or as a side dishe that will complement nearly any entrée. This is a recipe that will fit perfectly into your low sodium meal plan over and over.

Typical sodium amount per serving200-700+ mg
Sodium per serving for this recipe31 mg
Calories per serving108

For such a ridiculously easy side dish the amount of sodium in most recipes is astounding! Up to 750+ mg per serving in some for a side dish you would expect to be somewhat healthy. All it takes to make it low sodium is a few simple substitutions and leaving any added salt out. I also added in a few other spices to kick it up a notch, but you may choose to use them or not. I listed them as optional, but the base recipe is delicious just “plain” too.

Low sodium candied carrots pair with almost anything
Low sodium candied carrots pair with almost anything

WHAT CARROTS TO USE FOR CANDIED CARROTS

I made these low sodium candied carrots with whole peeled and sliced carrots. But you can use baby carrots also. Whatever you use cut them (if need be) so they are all relatively the same size. You could even use frozen carrots but, check the label for added sodium. Then just boil them until tender and follow the rest of my recipe.

I usually always have whole carrots around because both my dog and I have a whole raw carrot every day.

This is an unbeatable low sodium side dish and pairs superbly with chicken, pork, beef and even fish in any style. I’m not sure what it would not go with just be sure to make a big batch at the holidays!

Low sodium candied carrots with sesame seeds and parsley
Low sodium candied carrots with sesame seeds and parsley

HOW TO TIPS AND COOK LOW SODIUM

You’ll love the buttery flavor of these carrots that are slightly sweet with both a hint of cinnamon and smokey taste.

I boil and sauté them all in one saucepan. I also add a little bit of cornstarch as it thickens and creates more of a glaze. My dishes without cornstarch were always watery the “glaze” would run all over the plate.

Making Low Sodium Candied Carrots for a quick side dish is super easy to do. Just follow these simple steps:

Peel and cut carrots to relatively the same size. Boil until tender, about 15 minutes. You can also slightly under cook them if you prefer more of a “bite, chew” to your carrot.

While carrots are boiling, mix all the dry ingredients together until well combined and remove any lumps. It mixes much easier than adding one at a time to pan.

When carrots are tender, drain the carrots in strainer and let sit for a moment.  Return empty pan to stove and add butter. When butter has melted, add dry ingredients, 2 Tbsp of water and stir together till “wet”.

Immediately add in the drained carrots and stir so they are all well coated in the glaze.

Reducing heat to a simmer, continue to cook for another 5 minutes, stirring often.

EXPERIMENT WITH OTHER SPICES

Some other flavor spice additions to add or try – don’t be afraid to experiment!

  • Fresh grated ginger
  • Teaspoon or two of pre-minced garlic
  • A bit of onion powder
  • Garnish with parsley flakes and sesame seeds

As always, please let me know how you like this recipe in the comments! I get motivated when I hear from you and am interested to learn about how you liked and served your Low Sodium Candied Carrots. And please leave a comment or rating and share any tips you might have.

Sweet buttery carrots with cinnamon and smokey paprika
Sweet buttery carrots with cinnamon and smokey paprika
Low sodium candied carrots

Low Sodium Candied Carrots

Low Sodium Candied Carrots – coated in a buttery glazewith brown sugar, honey, cinnamon, nutmeg and smoky paprika. An easy side dish!
0 from 0 votes
Prep Time 5 mins
Cook Time 30 mins
Add 4 more minutes if peeling, cuting carrots 5 mins
Total Time 40 mins
Course Side Dish
Cuisine American
Servings 4
Calories 108 kcal

Ingredients
  

  • 1 lb carrots / baby carrots or chopped whole carrots about 6 large or 2 1/2 cups chopped carrots
  • 2 ½ Tbsp no salt added butter
  • 2 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 1 tsp cinnamon
  • 1/2 tsp smokey paprika optional
  • 1/4 tsp ground nutmeg powder
  • 2 Tbsp water

Instructions
 

  • Peel and cut carrots to relatively the same size. Boil until tender, about 15 minutes. You can also slightly under cook them if you prefer more of a “bite, chew” to your carrot.
  • While carrots are boiling, mix all the dry ingredients together until well combined and remove any lumps. It mixes much easier than adding one at a time to pan.
  • When carrots are tender, drain the carrots in strainer and let sit for a moment. Return empty pan to stove and add butter. When butter has melted, add dry ingredients, 2 Tbsp of water and stir together till “wet”.
  • Immediately add in the drained carrots and stir so they are all well coated in the glaze.
  • Reducing heat to a simmer, continue to cook for another 5 minutes, stirring often.

Notes

  • Garnish with parsley flakes and sesame seeds

Nutrition

Serving: 1Calories: 108kcalCarbohydrates: 10.9gProtein: 0.5gFat: 7.4gCholesterol: 19mgSodium: 31mgFiber: 1.9gSugar: 6.1g
Did you make this recipe?Leave a rating and let me know how it was!

Nutrition InformationThe information shown is provided by an online nutrition calculator. It should not be substituted for a doctors or nutritionist’s advice. Please understand that not everyone’s sodium requirements are the same, therefore some recipes may be higher than you’re allowed. Always consult with your doctor for your recommended daily sodium allowance.

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