The best Glazed Carrots are exactly like you remember them: golden, buttery, and tender, with just the right amount of sweetness. If you’re searching for easy Glazed Carrots for Thanksgiving, Christmas, or any night of the year, you’ve come to the right place.
Servings 8 people
- 2 pounds carrots peeled
- 1 cup chicken broth low-sodium
- 6 tablespoons granulated sugar
- 1 teaspoon Salt or to taste
- 2 tablespoons unsalted butter cut into four pieces
- 4 teaspoons lemon juice freshly squeezed
Slice the carrots on the bias, into pieces that are 1/4" thick and about 2" long. Combine the carrots, broth, 2 tablespoons sugar, and salt in a 12" nonstick skillet.
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.