Recipes Dinners Side Dishes

Classic Glazed Carrots

These Glazed Carrots are carrot slices that have been sautéed in butter and sugar, then cooked in stock until sauce is reduced to a glaze. A perfect, simple side!

Elise Bauer

Elise founded Simply Recipes in 2003 and led the site until 2019. She has an MA in Food Research from Stanford University.

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Elise Bauer
Elise Bauer
Glazed Carrots
Elise Bauer

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.

Glazed Carrots
Elise Bauer

More Delicious Carrot Recipes

Are you a carrot lover? See more recipes featuring carrots:

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.

Ingredients

  • 1 pound carrots, peeled
  • 2-3 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)

Method

  1. Prep the carrots:

    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. Sauté carrots in butter:

    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.

  3. Add sugar, pepper, stock:

    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.

  4. Reduce liquid to a glaze:

    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.