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!
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!
Ingredients in Glazed Carrots
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
- chicken broth (you can use vegetable broth to keep it vegetarian)
- sugar
- salt
- butter
- pepper
How Do You Make Glazed Carrots?
- To make this cooked carrots recipe, you start by peeling and slicing the carrots.
- Combine the carrots with the chicken broth and some of the sugar and bring it all to a boil.
- Reduce the heat and simmer the carrots with the lid on the pan until the carrots are tender.
- Uncover the skillet and cook until the liquid has evaporated off.
- Add the butter and more sugar and cook until a glaze is formed and it coats the carrots.
- Season to taste with salt and pepper.
More Easy Vegetable Side Dish Recipes
Sesame Green Beans
Tomato and Herb Salad
Cheddar Cauliflower Gratin
Lemon Butter Broccoli
Tomato and Basil Bake
Tools Used to Make These Glazed Carrots
You need a skillet with a lid for this recipe. I have this one and have loved it!
You technically don’t have to peel the carrots, but I always do. And a vegetable peeler definitely makes the job easy!
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Glazed Carrots
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Stovetop
- Cuisine: American
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!
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
- Pepper
Instructions
- Slice the carrots into 1/4-inch slices on the bias. 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.
- Uncover the silent and let the carrots cook until most of the liquid has evaporated, another 2 minutes.
- 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 and pepper.
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
- 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
nancy says
February 17, 2011 at 1:35 pmSimple and delish. Good luck with your baby!
Tasha says
February 17, 2011 at 1:56 pmDeborah, I am right there with you! I'm getting to my done point, and have found myself just not caring about getting a photograph of an awesome meal, or have great pictures but not posting because I just can't seem to write the post.
The carrots look delicous. I'm sure I could eat the entire batch myself too.
Heather of Kitchen Concoctions says
February 17, 2011 at 3:06 pmMy great grandmother and then my grandmother always made glazed carrots for Thanksgiving. I never liked them as a child but love them now!
And kudos to you for still keeping up with your blogging when you are about to have a baby! I hope for your own comfort your baby comes soon!
Joanne says
February 17, 2011 at 5:22 pmTOTALLY understandable Deborah! I still have yet to figure out how you do what you do!
These glazed carrots sound AMAZING!
Carrian says
February 17, 2011 at 6:05 pmWe love this recipe! Hooray for baby!!!
Jennifurla says
February 17, 2011 at 7:30 pmTake a break!! Girl, I demand you go rent a movie and order some take out. You deserve a day!
Sarah-Jane - SiliconeMoulds.com says
February 18, 2011 at 12:26 amoh – sounds like a really interesting twist. Will need to give these a try.
I remember being pregnant only too well (my little boy is now two years old). I worked right up until the day before he was born. I pushed myself too far and a difficult birth did not help matters either.
Try and take it easy – get some rest whilst you can. Your life is totally different forever (in a good way !) once little one arrives….
Kim says
February 18, 2011 at 12:48 amThat last stretch there at the end was always the toughest for me too. I hope you have a chance to rest during the day.
Glazed carrots are a real favorite of mine. I'm with you, I could eat the whole bowl of them!
teresa says
February 18, 2011 at 1:49 ammmmm, i love carrots cooked like this!
Monet says
February 18, 2011 at 4:53 amSweet woman…I am so impressed that you are continuing to share when the big baby day is coming so soon! Thank you for thinking of us…your recipes always bring me joy, and even your short blurbs bring a smile to my face. These carrots look perfect!
Laurel {Make and Takes} says
March 3, 2011 at 10:22 pmI already love cooked carrots, but these sound like they have the perfect extra twist to them! We're featuring side dishes this week at the M&T Spotlight and I'd love for you to submit this. http://www.makeandtakes.com/spotlight
Meg says
August 3, 2011 at 6:50 pmJust made these and they were amazing! I shared them on my blog at http://megseverydayindulgence.wordpress.com/2011/08/03/glazed-carrots/ Thanks for sharing!
Sandra M Sames says
December 2, 2018 at 1:30 pmBy looking at the lovely photo or the finished carrots, I noticed that I could not see the ‘pepper’ & I like that. I’ll try this easy recipe & use white pepper. Maybe others noticed that, too.