Glazed Carrots
Ingredients
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- 1 pounds carrots – peeled and cut into 0.5-inch-thick rounds (~8.5 medium carrots)
- 1/2 cup water
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar – packed
- 1/2 teaspoons kosher salt
- 1/4 teaspoons black pepper – freshly ground
Instructions
1. Peel the carrots and cut into 0.5-inch-thick rounds
2. Combine carrots, water, unsalted butter, light brown sugar, and kosher salt in a wide 10- to 12-inch skillet; bring to a simmer over medium-high heat.
3. Cover, reduce heat to medium, and cook until carrots are crisp-tender, 5–7 minutes, stirring once halfway.
4. Uncover, increase heat to medium-high, and cook, stirring occasionally, until the liquid reduces to a glossy syrup that coats the carrots, 5–8 minutes.
5. Reduce heat to low, add black pepper, and toss until evenly coated, 30 seconds.
6. Taste and adjust seasoning; if the glaze is too thick, splash in 1–2 tablespoons water and stir until it lightly coats the carrots, 1 minute.
7. Serve hot while the glaze is shiny and fluid.
Glazed carrots are a simple, comforting side dish where coins or batons of carrot are gently cooked with butter and a touch of sugar until tender and lacquered. The glaze balances sweetness and salt, clinging to each piece with a buttery sheen and a hint of caramel. The result is tender-crisp carrots with bright color, gentle sweetness, and savory depth that pairs well with roasted meats, poultry, and holiday spreads.
The technique traces to classic French cookery—carottes glacées—where vegetables are cooked with butter, a little sugar, and water until the liquid reduces to a shiny glaze. Over time, this method spread widely to British and American home kitchens, where brown sugar often replaced white sugar and pepper became a common finish. Today, glazed carrots are both an everyday and festive staple, valued for their minimal ingredients, quick timing, and crowd-pleasing flavor.