Glazed Carrots

These best Glazed Carrots are exactly like grandma made: golden, buttery, and tender, with just the right amount of sweetness. This 20-minute side dish of Glazed Carrots is destined to become a mainstay on your family dinner menu.

Course Side Dish

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2/3 cup each)

Calories 145kcal

Author Meggan Hill

Ingredients

2 pounds carrots peeled and cut on the bias into 2-inch by 1/4-inch pieces, about 12 carrots
1 cup chicken broth or vegetable broth
6 tablespoons granulated sugar
Salt and freshly ground black pepper to taste
2 tablespoons butter cut into four pieces
4 teaspoons lemon juice freshly squeezed

US Customary - Metric

Instructions

In a large skillet, add carrots, chicken or vegetable broth, 2 tablespoons sugar, and salt to taste (I like 1 teaspoon) and toss to combine.
Cover and bring to a boil. Reduce to a simmer and continue to cook covered, stirring occasionally until the carrots are almost tender, about 5 minutes.
Uncover, return to a boil, and continue to cook until the liquid has reduced to about 4 tablespoons, about 2 minutes.
Stir in the butter and remaining sugar. Continue to cook, stirring frequently, until the carrots are completely tender and the glaze is lightly golden, about 3 minutes.
Remove from heat, stir in the lemon juice and season with pepper to taste.

Notes

Carrots: If you actually find honest-to-goodness baby carrots, use them. But don’t seek out the little stubs sold in plastic bags. I always prefer to use regular-sized carrots, cut into slices for the recipe. The slices tend to hold the glaze and cook better. Commercially available “baby carrots” are actually just processed huge carrots that are not ideal to sell whole. They’re run through a sort of rock tumbler to break them up and smooth their edges. They’re okay for snacking, but they never cook up as tender as a regular carrot.
Chicken broth: Store-bought or homemade chicken broth. Or vegetable broth to make this a vegetarian side dish recipe.

Nutrition