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Glazing Carrots for Sweet, Simple Sides

This classic technique works best with complementary flavorings that won’t mask the root’s delicate sweetness

by Tasha Prysi

Carrots are a valued staple of Tasha Prysi's larder, and for good reason. This humble yet versatile root goes into soups, stocks, and braises, as well as a special side dish: glazed carrots. In this article, she offers five recipes, plus techniques for cutting carrots and tips for glazing.


From Fine Cooking 55, pp. 52-55
January 1, 2003

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