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  • Glazed Carrots

    2 votes
    Glazed Carrots
    Prep: 3 min Cook: 10 min Servings: 4
    by Nancy Miyasaki
    193 recipes
    >
    I made these carrots to be a sweet, vegetable side to go with the Caribbean Pork we made tonight. I wanted something that would be sweet like plantains, and these did the job perfectly. I adapted this from a Cook's Illustrated recipe, and I think the technique is a good one. They'd be nice as a a side with any grilled meat.

    Ingredients

    • 1 pound carrots peeled and sliced about 1/4 inch think on at an angle
    • 1/2 cup chicken broth
    • 3 Tbsp sugar
    • 1/2 tsp salt
    • 1 Tbsp butter, cut into fourths
    • 2 tsp lemon juice
    • Freshly ground pepper

    Directions

    1. Bring carrots, broth, 1 Tbsp sugar, and salt to a boil in a covered non-stick skillet over medium high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked, about 5 minutes. Uncover, increase heat to high, and simmer rapidly until liquid is reduced to about 2 Tbsp, about 1 minute.
    2. Add butter and remaining sugar to skillet. Toss carrots to coat and cook, stirring, until carrots are tender and glaze is light gold, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer to a serving dish, scraping any remaining glaze from the pan. Season with fresh pepper and serve.

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    Reviews

    • John Spottiswood
      John Spottiswood
      This is a simple but tasty side dish. It goes especially well with spicy food that benefit from a sweet side dish to cut the heat.

      Comments

      • ShaleeDP
        ShaleeDP
        It so hard to make my kid eat carrots sometimes. Hope this would help me! :D
        • Susan
          Susan
          I love glazed carrots, my family will only eat carrots if they are roasted, creamed or glazed. I usually use maple syrup, only because I have gallons of it in the freezer & try to use it up. Otherwise my recipe is basically the same.

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