Classic Glazed Carrots Recipe

Name: Classic Glazed Carrots
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Ingredients: 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

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.

Overhead view of a serving bowl of glazed carrots. — Michelle Becker

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

Classic Glazed Carrots

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Servings 4 servings

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.

Michelle Becker
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.

Michelle Becker
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.

Michelle Becker
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.

Michelle Becker

Nutrition Facts (per serving)
135	Calories
9g	Fat
13g	Carbs
1g	Protein

Nutrition Facts
Servings: 4
Amount per serving
Calories	135
% Daily Value*
Total Fat 9g	12%
Saturated Fat 5g	27%
Cholesterol 23mg	8%
Sodium 624mg	27%
Total Carbohydrate 13g	5%
Dietary Fiber 3g	12%
Total Sugars 7g
Protein 1g
Vitamin C 4mg	21%
Calcium 38mg	3%
Iron 0mg	2%
Potassium 290mg	6%
*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.

Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.