Classic Glazed Carrots
Is there a more classic vegetable side dish than glazed carrots? Maybe steamed broccoli, maybe. Yet, as simple and classic as glazed carrots are, you need to know what to do in terms of adding sugar, salt and heat in order to get the right results.
Too much sugar and the dish will be cloying. Too much heat and the sugar burns. Not enough and the stock won’t reduce. That said, it isn’t difficult, and so well worth doing.
It’s traditional to serve glazed carrots hot, but they are also good at room temperature.
- 1 pound carrots, peeled
- 2-3 Tbsp unsalted butter
- 1 teaspoon salt
- 1/3 cup chicken stock (use vegetable stock for vegetarian option)
- 1 heaping tablespoon sugar
- 1/4 teaspoon white pepper (optional)
1 Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
2 Melt the butter in a sauté pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes, then add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.
3 Uncover the pot and increase heat to medium-high. Toss 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.