Glazed Carrots
User Reviews
5
Glazed Carrots
Description
Glazed Carrots feature carrot slices cooked in chicken or vegetable broth with sugar and seasoning, gently softened by simmering. The broth and sugar reduce to form a concentrated glaze, which coats the carrots with a shiny, lightly sweet finish. Butter is stirred in near the end, adding richness and silkiness to the glaze, while fresh lemon juice brightens the flavor profile. The carrots maintain a tender texture with a slight bite due to the cooking method and thickness of the slices.
The recipe's detailed cutting on the bias helps the carrots cook evenly and hold the glaze well on their surfaces. Using whole, regular-sized carrots rather than commercially processed baby carrots improves tenderness and flavor absorption. The broth choice allows for flexibility depending on dietary preferences, with chicken broth imparting savory depth and vegetable broth keeping it vegetarian.
This side is suitable for pairing with roasted or grilled meats and other hearty main dishes. Its glossy finish and balanced sweet-tart flavor add visual and taste contrast on the plate, making the carrots a versatile accompaniment for a variety of menus.
To achieve the best texture and glaze, use peeled carrots cut to 2-inch by 1/4-inch pieces, simmer until just shy of tender before reducing the liquid, then finish cooking with butter and sugar for about 3 minutes while stirring often.
Ingredients
- 2 pounds carrot peeled and cut on the bias into 2-inch by 1/4-inch pieces, about 12 carrots
- 1 cup chicken broth or vegetable broth
- 6 tablespoons granulated sugar
- salt to taste, freshly ground
- black pepper to taste, freshly ground
- 2 tablespoons butter cut into four pieces
- 4 teaspoons lemon juice freshly squeezed
Instructions
- In a large skillet, add carrots, chicken or vegetable broth, 2 tablespoons sugar, and salt to taste (I like 1 teaspoon) and toss to combine.
- Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally until the carrots are almost tender, about 5 minutes.
- Uncover, return to a boil, and continue to cook until the liquid has reduced to about 4 tablespoons, about 2 minutes.
- Stir in the butter and remaining sugar. Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes.
- Remove from heat, stir in the lemon juice and season with pepper to taste.
Notes
- Use regular-sized carrots sliced as directed rather than processed baby carrots to ensure proper tenderness and glaze retention.
- Store-bought or homemade chicken or vegetable broth can be used depending on dietary choice.
- Adjust the amount of salt and pepper to your taste before and after cooking.
- Cook uncovered toward the end to allow the glaze to thicken without overcooking the carrots.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings (2/3 cup each)
Amount Per Serving
Calories 145 kcal
% Daily Value*
| Serving | 0.67cup | |
| Calories | 145kcal | 7% |
| Carbohydrates | 27g | 9% |
| Protein | 2g | 4% |
| Fat | 4g | 6% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 10mg | 3% |
| Sodium | 281mg | 12% |
| Potassium | 520mg | 11% |
| Fiber | 4g | 16% |
| Sugar | 19g | 38% |
| Vitamin A | 25377IU | 508% |
| Vitamin C | 13mg | 14% |
| Calcium | 54mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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