Is there a more classic vegetable side dish than glazed carrots?
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.
A Few Tips for Great Glazed Carrots
- Cut carrots into uniform sized pieces so each piece cooks evenly.
- Full carrots work better than baby carrots, but bagged baby carrots will 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
- Use equal amounts brown sugar, honey, or pure maple syrup in place of the sugar.
- Use water instead of stock. However, you may need to add more salt to replace what's lost from the stock.
- Stir in chopped fresh herbs such as tarragon, parsley, rosemary, thyme or chives immediately after cooking.
Storing Leftover Glazed Carrots
Store glazed carrots in an airtight container in the refrigerator for up to 5 days. Reheat them on the stovetop with a little added butter or in the microwave. We do not recommend freezing glazed carrots because their texture after defrosting will be mushy and unappealing.
More Delicious Carrot Recipes
- Maple Orange Glazed Carrots
- Roasted Baby Carrots
- Carrot Ginger Soup
- Classic Carrot Salad
- Cider Vinaigrette Roasted Root Vegetables
Classic Glazed Carrots
It’s traditional to serve glazed carrots hot, but they are also good at room temperature.
1 pound carrots, peeled
2 to 3 tablespoons 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
Prep the carrots:
Slice the carrots into 1/8 to 1/4-inch discs or diagonally. Try to cut the pieces so they are about the same size as each other so they cook evenly.
Sauté the carrots:
Melt the butter in a skillet over medium-high heat and 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.
Add the sugar, pepper, and stock:
Add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the skillet and cook for another 3 minutes.
Reduce the liquid to a glaze:
Uncover the skillet 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.
|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 9g||12%|
|Saturated Fat 5g||27%|
|Total Carbohydrate 13g||5%|
|Dietary Fiber 3g||12%|
|Total Sugars 7g|
|Vitamin C 4mg||21%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|