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Classic Glazed Carrots

Sarah Jay

Servings: four to six.

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


  • 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


  • 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.


Rate or Review

Reviews (3 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.

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