How To Make Glazed Carrots [+ Flavor Variations]
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5
How To Make Glazed Carrots [+ Flavor Variations]
Description
The recipe involves cooking carrot pieces in a skillet with vegetable oil, sugar, and a small amount of vinegar along with salt and black pepper. Heating begins on medium-high to bring the liquid to a simmer before lowering to medium-low to allow the carrots to cook gently and the liquid to evaporate, forming a shiny glaze. The balance of sugar and vinegar adds sweetness and mild acidity.
The carrots end up tender with a slight caramelized coating, and some occasional stirring encourages even cooking and possibly some seared edges for texture contrasts. The vinegar imparts a subtle brightness to balance the sweetness.
This preparation suits a dinner side for roasted or grilled meats and can be adapted with flavor variations such as cinnamon or added sear by limiting stirring. The carrot pieces should be evenly sized to ensure uniform cooking.
You can parboil the carrots for softer results or modify sugar and salt amounts to taste. Serve immediately for best texture.
Ingredients
- ½ pound carrots peeled and cut into 4-inch lengths
- 1 tablespoon vegetable oil or canola oil, or margarine
- 1 ½ tablespoon sugar
- ¼ teaspoon sherry vinegar or cider vinegar
- ½ teaspoon salt or to taste
- ½ teaspoon black pepper freshly ground or to taste
Instructions
- Put all ingredients into a saucepan large enough so that the carrots all fit in one layer. Turn the heat to medium high, and bring to a simmer. Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through and the pan is dry, around 10 minutes. This should, ideally, all happen at the same time - if for some reason the carrots aren't cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done. Serve immediately.
Notes
- Cut carrots into evenly sized pieces to ensure they cook uniformly.
- For more tender carrots, parboil them for 5 minutes before glazing.
- Allow carrots to sear slightly by stirring less frequently, but avoid burning.
- Adjust sugar and salt levels to find a balance that suits your taste preference.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 83 kcal
% Daily Value*
| Calories | 83kcal | 4% |
| Carbohydrates | 20g | 7% |
| Protein | 1g | 2% |
| Fat | 0.3g | 0% |
| Saturated Fat | 0.04g | 0% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.02g | 0% |
| Sodium | 660mg | 28% |
| Potassium | 370mg | 8% |
| Fiber | 3g | 12% |
| Sugar | 14g | 28% |
| Vitamin A | 18947IU | 379% |
| Vitamin C | 7mg | 8% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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