Glazed Carrots
User Reviews
5
Glazed Carrots
Description
The recipe starts by simmering peeled, evenly sliced carrots in enough water to cover them partially until they are fork-tender but still maintain some firmness. After draining, the same skillet is used to melt butter with light brown sugar, salt, and black pepper, creating a sweet and buttery base. The carrots are returned to the skillet and tossed to coat evenly in the glaze. Increasing the heat enables the glaze to thicken and cling to the carrots, providing a glossy finish.
The carrot slices retain a tender texture with slight firmness, complemented by the warm, sweet, and slightly savory glaze. The sprinkling of minced fresh parsley at the end adds a hint of brightness and freshness to the dish.
Glazed carrots make a classic side dish that pairs well with roasted or grilled meats and traditional meals. Their appealing color and gentle sweetness offer a contrast to savory main courses.
Uniform carrot slicing ensures even cooking, and careful simmering prevents mushiness. The carrots can be prepared ahead, refrigerated, and reheated gently in the glaze to serve later.
Ingredients
- 1½ pounds carrot peeled and cut into 1/2-inch-thick slices (675g
- 5 tablespoons butter 70g, unsalted
- ⅓ cup light brown sugar 73g, packed
- ¼ teaspoon salt
- ¼ teaspoon black pepper ground
- 1 tablespoon parsley optional, minced
Instructions
- Place the carrots in a large skillet and add enough water so all the pieces are submerged by about half an inch. Place over medium heat and bring to a simmer. Cook for 6 to 8 minutes or until fork tender, then drain.
- Add the butter, sugar, salt, and pepper to the same skillet. Place over medium-low heat and stir until the butter is melted. Stir in the carrots and toss to coat.
- Increase temperature to medium-high and cook, stirring occasionally, until the glaze thickens, about 5 minutes. Garnish with minced parsley and serve warm.
Notes
- Cut carrots into uniform slices, adjusting thick or narrow carrots to similar sizes for even cooking.
- Use enough water to cover carrots by at least ½ inch to ensure thorough simmering.
- Simmer carrots only until fork-tender but still firm to avoid mushiness; they cook further in the glaze.
- Glazed carrots can be made ahead, stored in an airtight container refrigerated for 1-2 days, and reheated in the glaze before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 177 kcal
% Daily Value*
| Calories | 177kcal | 9% |
| Carbohydrates | 23g | 8% |
| Protein | 1g | 2% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.4g | 20% |
| Cholesterol | 25mg | 8% |
| Sodium | 180mg | 8% |
| Potassium | 387mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 17g | 34% |
| Vitamin A | 19292IU | 386% |
| Vitamin C | 8mg | 9% |
| Calcium | 52mg | 5% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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