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2 votes | 7644 views

I made these carrots to be a sweet, vegetable side to go with the Caribbean Pork we made tonight. I wanted something that would be sweet like plantains, and these did the job perfectly. I adapted this from a Cook's Illustrated recipe, and I think the technique is a good one. They'd be nice as a a side with any grilled meat.

Prep time:
Cook time:
Servings: 4


Cost per serving $0.52 view details


  1. Bring carrots, broth, 1 Tbsp sugar, and salt to a boil in a covered non-stick skillet over medium high heat. Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked, about 5 minutes. Uncover, increase heat to high, and simmer rapidly until liquid is reduced to about 2 Tbsp, about 1 minute.
  2. Add butter and remaining sugar to skillet. Toss carrots to coat and cook, stirring, until carrots are tender and glaze is light gold, about 3 minutes. Off heat, add the lemon juice and toss to coat. Transfer to a serving dish, scraping any remaining glaze from the pan. Season with fresh pepper and serve.
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Nutrition Facts

Amount Per Serving %DV
Serving Size 146g
Recipe makes 4 servings
Calories 106  
Calories from Fat 28 26%
Total Fat 3.15g 4%
Saturated Fat 1.87g 7%
Trans Fat 0.0g  
Cholesterol 8mg 3%
Sodium 428mg 18%
Potassium 351mg 10%
Total Carbs 19.46g 5%
Dietary Fiber 3.0g 10%
Sugars 14.29g 10%
Protein 1.27g 2%



  • John Spottiswood
    April 7, 2013
    This is a simple but tasty side dish. It goes especially well with spicy food that benefit from a sweet side dish to cut the heat.
    I've cooked/tasted this recipe!


    • ShaleeDP
      April 12, 2013
      It so hard to make my kid eat carrots sometimes. Hope this would help me! :D
      • Susan
        April 8, 2013
        I love glazed carrots, my family will only eat carrots if they are roasted, creamed or glazed. I usually use maple syrup, only because I have gallons of it in the freezer & try to use it up. Otherwise my recipe is basically the same.

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