Classic Glazed Carrots

Glazed carrots, sliced carrots, sautéed in butter and sugar, then cooked in stock until sauce is reduced to a glaze.

It’s traditional to serve glazed carrots hot, but they are also good at room temperature.

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Yield: Serves 4 as a side dish.

Ingredients

  • 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)

Method

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.

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Comments

  1. becky

    Made these with peas but also decided that I boil some eggs noodles and sauté in a little butter and simmer them in with chicken stock. Was very good!

  2. A.c.hoo

    Simple, delicious, quick to make, great side dish!

    Just water can be used in place of stock, brown sugar adds a little additional flavor and a bit of thyme sprinkled on top is really delicious.

  3. Erin @ Texanerin Baking

    My husband requested that I find a new carrots recipe so I came here first and was happy to find this simple recipe! He loved them. I don’t like carrots (or vegetables, for that matter) but I’m sure they’re awesome. The husband is picky about his vegetables and he approved so thanks for that. :)

  4. Debra

    I prepared with salted butter and omitted the salt and pepper. This recipe is excellent, and very little sugar for a pound of glazed carrots.