Glazed Carrots

Glazed Carrots

Glazed Carrots 1920 2560 Daryl Duarte

Glazed Carrots

Glazing is a basic technique using a bit of sugar and some butter, to create a luxuriously glossy look to your root vegetables. You can add some seasoning, such as flaky sea salt, some parsley, or just serve gloriously naked, bathed in the simple glaze.


  • 1 lb. carrots peeled, and chopped into 1” irregularly shaped is best. This is about 2 cups of carrots.
  • 1 tbs butter
  • 2 tsp sugar
  • 1 cup water
  • flaky sea salt, freshly ground black pepper and parsley are optional garnishes


  • In a medium-sized saucepan, cover the carrots with water and add the sugar and butter. Bring the water to a boil and then lower the heat to medium. Stir to incorporate the butter and sugar completely.
  • Stir the carrots occasionally, testing after 2 to 3 minutes to check for doneness. When a sharp knife tip can pierce the carrot easily, they are done.
  • Remove from the liquid, using a slotted spoon and reserve in a medium-size mixing bowl. Reduce the liquid to a syrup. Then, add the syrup to the carrots and toss to glaze.
  • Serve warm.


Optional garnishes include flaky sea salt, freshly ground black pepper, and parsley.
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