This is a print preview of "Glazed Carrots" recipe.

Glazed Carrots Recipe
by Nancy Miyasaki

Glazed Carrots

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.

Rating: 4.5/5
Avg. 4.5/5 2 votes
Prep time: United States American
Cook time: Servings: 4

Ingredients

  • 1 pound carrots peeled and sliced about 1/4 inch think on at an angle
  • 1/2 cup chicken broth
  • 3 Tbsp sugar
  • 1/2 tsp salt
  • 1 Tbsp butter, cut into fourths
  • 2 tsp lemon juice
  • Freshly ground pepper

Directions

  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.