This recipe has changed my childhood aversion of cooked carrots. These are slightly sweet, slightly glazed and super simple and quick to make. I honestly love them and make these often.
All of my life, I’ve hated cooked carrots. Even as an adult, I had mastered the art of picking out carrots from peas… carrots from stews… I only liked raw carrots!
When I saw this recipe, on America’s Test Kitchen, I made a decision– I wanted to make this recipe and see if I could overcome my childhood aversion to cooked carrots.
Simply put, this is delicious! This is also super easy to make. Oh, and I’ve made this recipe with sweet potatoes, instead of garlic, and that’s really good! I’ve used some variations– savory rosemary and garlic… and I’ve even used orange juice.
You’ll need carrots, peeled and cut… sugar, butter, salt, low-sodium chicken broth, fresh ground black pepper (optional, I didn’t use it) and fresh lemon juice.
You’ll want to use a 12″ skillet with a lid. Cook the carrots in the broth, and 1/3 of the sugar, until they are just fork tender, then remove the lid and allow the liquid to reduce to about two teaspoons.
You add the rest of the sugar, on a high heat, and coat and turn for maybe 2-3 more minutes. Remove from heat, and add the fresh lemon juice.
You can garnish these with ginger, rosemary, herbs, if you wish. Me? I liked them plain and simple.
I served these with Meat Loaf. My husband was very happy– he loves vegetables. We both felt that these were cooked, just right. Not mushy… slightly crunchy in the center. Sweet. Yum!! I love cooked carrots, this way.
I hope that I can help to convert those of you who don’t like cooked carrots. Give ’em a try. Go on! Here’s the recipe:
Foolproof Glazed Carrots
Ingredients
- 1 pound medium carrots about 6, peeled and sliced 1/4-inch thick on the bias
- 1/2 teaspoon table salt
- 3 tablespoons granulated sugar
- 1/2 cup low-sodium chicken broth
- 1 tablespoon unsalted butter cut into 4 pieces
- 2 teaspoons lemon juice
- Ground black pepper
Instructions
- Bring carrots, salt, 1 tablespoon 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.
- Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.
- Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.
- Off heat, add lemon juice; toss to coat.
- Transfer carrots to serving dish, scraping glaze from pan.
- Season to taste with pepper and serve immediately.
Notes
Nutrition
Funny, I’ve always picked the peas out of the carrots. I still don’t like them–peas that is.
Your carrots are so pretty!
Wow, theese carrots look so shiny !! What a good recipe.
regards
This is exactly the kind of way I trick myself into eating veggies. I’m always on a quest to find ways to make them more appetizing. Good luck with your busy week! And don’t feel bad about not posting if that’s what you have to do to be productive (I hate when I start to get a little stressed about not having a recent post up – this is for fun, right?!). We will all be here when you return! 🙂
These look fabulous!! I WILL try them.. I will miss you and will be awaiting your return. I’ll be here!
Wow, how could I not try this knowing that it made you change your mind about carrots?! I mean, this must be one delicious recipe! And the pictures certainly look fabulous. I just bought some carrots, actually, so I need to try this out!
Looks delicious! I make something like this, and add pistachios–very good, too!
They look delicious – try roasting them too, they are wonderful.
You don’t have to convert me, cos I do love carrots. Wish they weren’t so high glycemic though, cos I could eat a bunch otherwise.
Aren’t those carrots just sunny, glossy and beautiful!
I love carrots and am always looking for new ways to cook them, try them with curry, YUM! I will try this over the weekend!
I just finished making these luscious carrots & they are delicious! I used orange zest, a squeeze of orange juice instead of lemon & added a 1/2 or so of fresh thyme leaves. They taste as good as they look. Can't wait for meatloaf & carrots with mashed potatoes tonight for dinner!!!!
Thanks, Shoefreak! Your variation sounds delicious, and I've also used orange juice. I hope you enjoy the meatloaf!
Delish!! I made some adjustments by doubling the amount of butter, increased the lemon juice and tossed with a handful of fresh chopped parsley.
I served with meatloaf and garlic mashed potatoes – fabulous! Everyone LOVED the carrots!
Thank you for the positive review. I hated cooked carrots, until I made this recipe. I’m officially converted!