Sweet and Buttery Glazed Carrots
This foolproof glazed carrots recipe makes tender, sweet, perfectly cooked carrots in a glossy, buttery sauce. The carrots cook in less than 15 minutes on the stovetop and could not be easier to make. Serve them up on a platter with a squeeze of lemon and some chopped herbs.
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 the carrots, if you like. (My mom would say that's where the vitamins are :). Trim off the tops and tapered bottom tips of the carrots. 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 the water, and add the butter, sugar, salt and 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 wedges over the carrots, scatter the herbs 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, simply substitute an equal amount for the granulated sugar.
- A squeeze of lemon adds a tangy counterpoint that really pleases the taste buds. Use fresh squeezed lime juice instead, or try a teaspoon of balsamic vinegar.
Nutrition
Calories: 80kcalCarbohydrates: 18gProtein: 2gFat: 1gSodium: 388mgFiber: 3gSugar: 12g
