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Active Time
15 minutes
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Total Time
30 minutes
The key to this glazed carrots recipe isn’t thebrown sugar. Though a little sweetenerisimportant for the rich flavor of the saucy glaze, you could easily swap in abrown sugar substituteto make maple-syrup- or honey-glazed carrots instead. What matters even more is this: how you cut the vegetables. Trimming whole carrots into evenly sized pieces ensures each angular bite softens at the same rate, while the sharp diagonal cut creates more surface area, allowing the savory-sweet mixture of melted butter and sugar thorough coverage. The result is beautifully caramelized, perfectly candied carrots with tender, buttery interiors.
Prep time for these brown-sugar-glazed carrots is minimal and the entire dish is prepared on the stovetop, making it an easy recipe for everything fromweeknight dinnersto thatEaster brunchyou accidentally agreed to host back in January. Serve alongsideroast chickenandmashed potatoesfor a hearty supper, or spoon them astrideGreek yogurtand garnish with salty crushedroasted pecansfor a light lunch.
In the unlikely event that you have leftovers, glazed carrots will keep in an airtight container in the fridge for a day or two. Warm over low heat, adding a splash of water or broth if needed.
Ingredients
6 servings
Step 1
Combine4½ tsp. (packed) brown sugar,1 Tbsp. unsalted butter,½ cup low-sodium chicken broth,½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt, and ½ cup water in a 10" heavy skillet with a lid. Bring to a boil over medium-high heat, stirring, until sugar is dissolved. Add1¼ lb. whole carrots, cut into 2" lengths on a sharp diagonal. Reduce heat and simmer, covered, until just tender, 4–5 minutes.
Step 2
Using a slotted spoon, transfer carrots to a bowl. Increase temperature to high heat and boil until liquid is reduced to 1½ Tbsp. Reduce heat to low and return carrots to skillet. Cook, stirring, until heated through and carrots are coated with glaze. Stir in1 tsp. fresh lemon juiceand2 tsp. finely chopped fresh parsley. Season with kosher salt andfreshly ground black pepper.
Editor's note:This recipe for glazed carrots was first printed in the December 2001 issue of ‘Gourmet.’ Head this way for more ofour favorite carrot recipes→
Leave a Review
Reviews (24)
Back to TopTry adding a little pinch of powdered/ground ginger. Adds a nice fresh zing.
poppyseed3
Philadelphia
3/31/2013
While it was tasty, it would have been even better if I hadn't over-reduced the glaze. (My fault, not the recipe's.) Still, I will certainly make it again, and fix my own mistake.
GothicSoprano
2/5/2012
I made these carrots when my nieces and nephews (all young children) came to visit. They LOVED them. It's a very good recipe and quite easy to make.
lizcsw
Belmont, NC
7/2/2011
They turned out great! I personally chose to use pre-cut carrot "chips", which worked great. On a negative point, I don't think I cooked the glaze long enough at the end because it never thickened that well (but that's an error on my part, not the recipe).
shannon2521
3/29/2009
I followed the directions exactly and really enjoyed these carrots. Only thing I didn't have in the house was parsley so I did without and they still were excellent. Not too sweet which was what I was looking for.
lilapeels
MD
2/1/2009
This was an easy and delicious recipe that my boyfriend and I enjoyed making together. We used baby carrots and steamed them for a few minutes before adding them to the glaze. I will definitely be making these again!
myowndojo
Santa Cruz, CA
12/10/2008
This is an awesome recipe. I use it every traditional dinner that I have the chance. You need to follow the directions almost exactly to get the desired product. I agree that leaving the heat at the end is better, unless you have some time to kill. I like raw sugar instead of brown. Even sized pieces work best.
kdonk
Grand Rapids, MI
11/27/2008
Yum!
Anonymous
New York, NY
11/12/2007
Glazed baby carrots are one of my favorite "restaurant" vegetables and this recipe captured what I longed for at home. Use baby carrots or smaller organic carrots. Substitute maple sugar (or real maple syrup) for brown sugar, use all chicken broth and no water, and omit the lemon juice (keep it sweet and let the parsley balance the flavor). This is now one of my all time favorite vegetable recipes.
geopoet
MA
10/31/2007
This recipe is both easy and delicious. I took the advice of other reviewers and blanched the carrots before cooking, which turned out to be a good idea. The carrots were still perfectly firm when I served them.
Anonymous
New York City, New York
12/17/2006
I also steamed the carrots instead of cooking them in the sauce. This recipe was okay - a little on the sweet side for me, but my husband thought it was good.
stefk23
10/14/2006
I pre-steamed the carrots (I also used baby carrots for ease and convenience) while I boiled the sugar mixture. This made them al dente but just right in my book. I also left the burner on high and stayed with the glaze. They were awesome - just what I was looking for!
pandorasbox77
Bellmore, LI
1/10/2006
Many of the previous cooks who made this recipe said that the glaze was thin........I found it perfect and watched closely as it reduces to form a syrup and then mixed it with my carrots. Oh! Much better to pre-cook carrots or steam them al dente and drain them. Then, the carrots do get cooked. I would make this again and am very happy with the easy recipe!
Barbara.....Cook in Boca Raton Fl
Cook in Boca Raton Fl
4/18/2004
The carrots had an odd flavor. I won't be making them again.
Anonymous
Gold Canyon, AZ. usa
4/11/2004
Quick and easy with a good result. For the time and effort.....it was worth it.
Anonymous
Toronto, Ontario
10/14/2002
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