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Glazed Carrots

  • Prep Time: 3m
  • Cook Time: 12m
  • Total Time: 15m
  • Serves: 4 people


  • 1 lb Carrots
  • 1/2 c Water
  • 2 tbsp. Butter
  • Salt
  • Pepper
  • Lemon (optional)
  • 2 tbsp. Parsley, finely chopped (optional)


  1. Slice carrots into 2" pieces, no thicker than 1/2" (an oblique shape works well, with diagonal slices)
  2. In a medium skillet with a fitting lid, arrange carrots in a single layer. Pour in the water so that it comes about halfway up the sides of the carrots, but doesn't cover completely (amount will vary by pan volume).
  3. Season with salt and pepper, and sprinkle with a healthy pinch of sugar. Toss to coat. Add butter.
  4. Over medium high heat, bring liquid to a gentle simmer. Cover with the lid askew so steam can escape and the liquid will reduce as the vegetables cook.
  5. Reduce heat to medium-low and simmer partially covered until the carrots are tender and liquid is reduced to a glaze, 10-15 minutes.. Shake the pan often to keep the contents loose and mixed.
  6. If the carrots are tender but there's too much liquid, increase heat to high and toss constantly until the liquid is reduced. If the pan is too dry, stir in a tablespoon or two of water.
  7. Remove from heat and let cool in pan for a minute. Season to taste. A squeeze of lemon can balance the sweetness if the carrots are too sweet. Serve with finely chopped fresh parsley.