Glazed Carrots

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  1. 1 lb medium carrots (about 6) peeled and sliced 1/4 inch thick on the bias
  2. 1/2 t salt
  3. 3 T sugar, divided
  4. 1/2 c chicken broth, reduced sodium
  5. 1 T unsalted butter, cut into 4 pieces
  6. 2 t lemon juice
  7. ground black pepper


  1. Bring carrots, salt, 1 T sugar, and chicken broth to boil, covered, in 12 inch nonstick skillet over medium-high heat; reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.
  2. Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
  3. Add butter and remaining 2 T sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
  4. Off heat, add lemon juice; toss to coat.
  5. Transfer carrots to serving dish, scraping glaze from pan.
  6. Season to taste with pepper and serve immediately.

Picture of Recipe

Glazed Carrots - Picture of Recipe
Serves: 4
Prep Time: 10 minutes
Cook Time: 15 minutes
Course: Side Dish
Type of Food: Vegetarian,Vegetable Dish
Key Ingredient: Carrots
Difficulty: 1 - Easy
Make Ahead: Yes
Prep Method: Stovetop
Themes/Holidays: Easter

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