Looking for an easy carrot side dish? These glazed carrots are sautéed in butter and sugar, then simmered in broth until the sauce reduces to a delicious glaze.
Is there a more classic vegetable side dish than glazed carrots?
Steamed broccoli maybe.
Too much sugar and the dish will be sweet. Too much heat and the sugar will burn. Not enough and stock will not be reduced.
That said, it’s not difficult and worth doing.
A few tips for great glazed carrots
- Cut the carrots into equal-sized pieces so that each piece cooks evenly.
- Whole carrots work better than baby carrots, but bagged baby carrots work.
- Try using a variety of colored carrots for a prettier presentation. Bonus: Each color offers slightly different nutrients.
Swaps and subs for glazed carrots
- Substitute equal amounts of brown sugar, honey, or plain maple syrup for the sugar.
- Use water instead of broth. However, you may need to add more salt to replace what was lost from the broth.
- Stir in chopped fresh herbs such as tarragon, parsley, rosemary, thyme or chives immediately after cooking.
Reserve leftover glazed carrots
Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Heat them up on the stove with a little butter or in the microwave. We do not recommend freezing glazed carrots as their texture is mushy and unappetizing once thawed.
More delicious carrot recipes
- Maple Orange Glazed Carrots
- Roasted baby carrots
- carrot-ginger soup
- Classic carrot salad
- Apple Cider Vinaigrette Roasted Root Vegetables
From the editors of Simply Recipes
Classic glazed carrots
Traditionally, glazed carrots are served hot, but they taste good at room temperature, too.
ingredients
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1 lb carrotspeeled off
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2 to 3 tablespoon unsalted butter
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1 teaspoon Salt
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1/3 Cup chicken broth (use vegetable broth for the vegetarian option)
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1 heaped tablespoon sugar
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1/4 teaspoon White pepperOptional
method
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Prepare carrots:
Slice the carrots in 1/8 to 1/4 inch slices or diagonally. Try to cut the pieces so they are roughly the same size so they cook evenly.
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Fry carrots:
Melt the butter in a skillet over medium-high heat, then add the carrots. Swirl to combine and reduce heat to medium. Sprinkle the salt over the carrots and toss again. Fry for 3-4 minutes.
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Add sugar, pepper and broth:
Add the sugar and white pepper (if using) and mix everything together. Add the broth. Cover the pan and cook for another 3 minutes.
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Reduce the liquid to a glaze:
Cover the pan and increase the heat to medium-high. Turn the carrots once or twice to keep them moving and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.
| nutritional information (per serving) | |
|---|---|
| 135 | calories |
| 9g | Fat |
| 13g | carbohydrates |
| 1g | protein |
