Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Recipe

Classic Glazed Carrots

Sarah Jay

Servings: four to six.

You can use brown sugar instead of white, but in that case, omit the herbs.

Ingredients

  • 1-1/2 lb. carrots (about 8), peeled and trimmed 
  • About 1 cup water
  • 2 Tbs. unsalted butter
  • 1 Tbs. granulated sugar
  • 1 tsp. kosher salt; more as needed
  • 1-1/2 Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)

Nutritional Information

      Nutritional Sample Size based on six servings
      Calories (kcal) : 90
      Fat Calories (kcal): 40
      Fat (g): 4
      Saturated Fat (g): 2.5
      Polyunsaturated Fat (g): 0
      Monounsaturated Fat (g): 1
      Cholesterol (mg): 10
      Sodium (mg): 360
      Carbohydrates (g): 14
      Fiber (g): 3
      Protein (g): 1

Preparation

  • Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add enough water to come halfway up the sides of the carrots. Add the butter, sugar, and salt, and bring to a boil over high heat. Cover the pan with the lid slightly askew, reduce the heat to medium high and cook at a steady boil, shaking the pan occasionally, until the carrots are tender but not soft (a paring knife should enter a carrot with just a little resistance), 12 to 14 min. Uncover and continue to boil until the liquid evaporates and forms a syrup. Shake the pan and roll the pieces around to evenly glaze the carrots. Taste and add a pinch more salt if necessary. Toss with the fresh herbs, if you like, and serve.

Reviews

Rate or Review

Reviews

  • 77crush | 12/26/2014

    my favorite recipe for glazed carrots!

  • parboiled | 10/18/2008

    These were very easy and tasted great. I used brown sugar and a tiny pinch of cumin. My kids LOVED them.... probably too much. Easy and good = good ratings :)

  • celeriac | 11/06/2007

    How can I rate the recipe? You provide a sales pitch and refer me to a back issue of Fine Cooking. I am a happy subscriber, but do not file back issues.

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

San Juan, Puerto Rico (513)

Miami chef Michelle Bernstein steps into the host role as Moveable Feast with Fine Cooking travels to Puerto Rico—an episode that was filmed in the summer prior to Hurricane Maria,…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks