Glazed Carrots

These Glazed Carrots are a simple side dish that add a bit of wow to your dinner. Cooked on the stovetop in a simple sugar and butter glaze, this carrot recipe will become a go-to!

This is such an easy side dish recipe, but if you are looking for even more recipes, try this Scalloped Corn and Broccoli, Lemon Broccoli or Maple Mustard Sauteed Asparagus.

Easy Glazed Carrots Recipe

I always struggle with side dish recipes for some reason. I don’t really know why, because when you have a recipe like these Glazed Carrots, a vegetable side dish is a no brainer!

These Glazed Carrots are a favorite at our house year round. And while they would be perfect served with a holiday meal, they are just as perfect for a weeknight dinner. I love them because I almost always have carrots on hand. So I turn to this recipe often when I don’t know what else to make for a side dish.

Ingredients

One of the things that I love the most about this carrot recipe is how simple and easy it is. Which means there are only a few ingredients! All you need are:

• carrots – I like to use just regular, full sized carrots. Did you know that technically you don’t have to peel them? I usually do, but if you are pressed for time, just give them a quick scrub and then slice!
• chicken broth – If you want to keep it vegetarian, just swap in vegetable broth. But I like the extra flavor from the chicken broth.
• sugar – This is what will give the carrots their glaze. I have only ever used granulated sugar, but I’m betting brown sugar would be delicious!
• salt – This is to balance the flavors.
• butter – Not only does the butter help to form the glaze, but it brings in lots of flavor, as well.

How to Make Glazed Carrots

1. Start by peeling and slicing the carrots.
2. Combine the carrots with the chicken broth, some of the sugar, and the salt and bring it all to a boil.
3. Reduce the heat and simmer the carrots with the lid on the pan until the carrots are fork tender.
4. Uncover the skillet and cook until the liquid has evaporated off.
5. Add the butter and more sugar and cook until a glaze is formed and this sauce coats the carrots.
6. Season to taste with salt, if needed.

Tips and Tricks

• Make sure to cut the carrots in an even thickness so that they will all cook the same. About 1/4″ thick is perfect – any thinner and the carrots will either get soggy or there will be too much liquid, and any thicker and they won’t cook all the way through.
• The four servings are side dish servings. They aren’t huge. You can easily double this recipe, though. It should still fit in a 12-inch skillet.
• You can cut the carrots ahead of time, but I wouldn’t make the carrots ahead of time. Luckily, they are quick to make. If you do cut the carrots in advance, you’ll want to store them in an airtight container in the refrigerator until you are ready to use them.
• Switch it up – try using brown sugar or honey instead of the granulated sugar.
• If you love herbs, you can definitely add some in! I think they would be great with thyme or rosemary. I always like to sprinkle them with fresh parsley after they are done.

Frequently Asked Questions

More Easy Vegetable Side Dish Recipes

Sesame Green Beans
Tomato and Herb Salad
The BEST Sweet Potato Casserole
Roasted Asparagus
Tomato and Basil Bake
Sweet Potato Hash

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Glazed Carrots

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• Author: Deborah Harroun
• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: 4 servings 1x
• Category: Side Dish
• Method: Stovetop
• Cuisine: American

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Description

These Glazed Carrots are a simple side dish that add a bit of wow to your dinner. Cooked on the stovetop in a simple sugar and butter glaze, this carrot recipe will become a go-to!

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Ingredients

• 1 pound carrots, peeled
• 1/2 cup low-sodium chicken broth
• 3 tablespoons sugar, divided
• 1/2 teaspoon salt
• 1 tablespoon unsalted butter, cut into 4 pieces

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Instructions

1. Slice the carrots into 1/4-inch slices on the bias.
2. In a 12-inch skillet, combine the carrots, chicken broth, 1 tablespoon of the sugar and the salt. Cover the skillet and bring to a boil over medium-high heat. Reduce the heat to a simmer and let it cook until the carrots are almost tender, about 5 minutes.
3. Uncover the silent and let the carrots cook until most of the liquid has evaporated, another 2 minutes.
4. Stir in the butter and the remaining 2 tablespoons of the sugar. Continue to cook and stir until the carrots are completely tender and covered in the glaze, about 2 minutes longer. Season with salt, if desired.

Recipe Notes:

adapted from America’s Test Kitchen Family Favorites

Nutrition information provided as an estimate only. Various brands and products can change the counts. Any nutritional information should only be used as a general guideline.

Nutrition

• Serving Size: 1/4 of recipe
• Calories: 112
• Sugar: 15 g
• Sodium: 397 mg
• Fat: 3 g
• Saturated Fat: 2 g
• Unsaturated Fat: 1 g
• Trans Fat: 0 g
• Carbohydrates: 20 g
• Fiber: 3 g
• Protein: 2 g
• Cholesterol: 9 mg

Keywords: glazed carrots, carrot recipes, cooked carrots, how to cook carrots