Stovetop Glazed Carrots (Ready in 15 Minutes)
This is a recipe that makes people ask how carrots could taste so good. Butter, a little sugar, and lemon — nothing complicated, but they're hard to stop eating. The carrots turn tender and lightly sweet, coated in a buttery glaze with just enough lemon to keep things bright. One pan, 15 minutes.
Equipment
Ingredients
- 1 pound (450 g) carrots preferably with greens attached
- ¾ cup (175 ml) water
- 4 tablespoons (56 g) butter
- 2 tablespoons (30 g) granulated sugar or light brown sugar, honey or maple syrup
- ½ teaspoon kosher salt
- Freshly ground pepper to taste
- ½ fresh lemon
Garnish
- 1 tablespoon chopped parsley carrot top greens, or other soft herbs such as chives or tarragon
Instructions
- Peel 1 pound carrots, if you like. (My mom would say that's where the vitamins are :). Trim off the tops and tapered bottom tips. Reserve a few sprigs of the greens for garnish if they look fresh and not slimy (give them a quick rinse to remove any sand or grit, then pat dry).
- Cut the carrots into pieces about 1-½-inches long by ½-inch diameter — this will ensure they cook quickly and evenly.
- Put the carrots in a large (12-inch) skillet, preferably nonstick for easy clean-up. Pour in 4 tablespoons butter, and add 4 tablespoons butter, 2 tablespoons granulated sugar½ teaspoon kosher salt and black pepper.
- Place the skillet over medium-high heat. As soon as the water begins to simmer, cover the pan and lower the heat to medium. Cook 8 minutes. The carrots should feel firm-tender when poked with the tip of a knife.
- Turn the heat up to high and bring the liquid to a boil. Cook the carrots, uncovered, until the sauce reduces by about half, about 5 minutes. Once large bubbles begin to form, that's a sign the sauce has reduced enough and the glaze is done. Remove the pan from the heat before the liquid totally evaporates or the butter will begin to brown (or burn).
- Transfer the carrots and pan sauce to a platter or large bowl. Squeeze the lemon over the carrots, scatter 1 tablespoon chopped parsley or carrot top greens on top and serve.
Video
Notes
- Make ahead: To make glazed carrots a day or two before, prepare to Step 4. Cool and refrigerate. When ready to serve, heat the carrots in a large skillet over medium-high heat until the liquid is reduced and the glaze forms (step 5).
- To make brown sugar or honey glazed carrots, substitute an equal amount for the granulated sugar.
Nutrition
Calories: 80kcalCarbohydrates: 18gProtein: 2gFat: 1gSodium: 388mgFiber: 3gSugar: 12g
