Glazed Carrots (Printable)
Tender carrot slices simmered in butter and brown sugar until glossy and caramelized, ready in 30 minutes.
# What You Need:
→ Vegetables
01 - 1 lb carrots, peeled and sliced into 1/2-inch rounds
→ Glaze
02 - 2 tablespoons unsalted butter
03 - 2 tablespoons brown sugar or honey
04 - 1/2 teaspoon kosher salt
05 - 1/4 teaspoon ground black pepper
06 - 1/4 cup water
07 - 1 tablespoon fresh parsley, chopped (optional, for garnish)
# How-To Steps:
01 - Arrange sliced carrots in a large skillet. Add water, unsalted butter, and brown sugar or honey.
02 - Heat over medium, stirring occasionally to fully dissolve butter and sweetener.
03 - Cover skillet and cook for 8 to 10 minutes until carrots are just tender.
04 - Remove lid and continue cooking for another 5 to 8 minutes, stirring occasionally, until most of the liquid evaporates and carrots are well coated in the glaze.
05 - Stir in kosher salt and black pepper. Toss to combine evenly.
06 - Garnish with chopped parsley if desired and serve immediately.
# Helpful Tips:
01 -
- The buttery glaze turns humble carrots into a dish that steals the spotlight without any fuss.
- It only takes half an hour, but everyone will swear you spent ages making them taste this good.
02 -
- If you walk away during the final glaze, it can burn fast—I learned the hard way!
- Adding parsley at the very end keeps it from wilting and losing its color.
03 -
- Cut the carrots in evenly sized slices so every piece pulls its weight—no crunchy bites or mushy ends.
- Let the glaze gently bubble, not boil, for the shiniest and most flavorful finish.