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When it comes to classic comfort food, I am known to take things very seriously. I tried this recipe until I thought my skin would turn orange. You just couldn't believe that the best recipe for glazed carrots, also known as Vichy carrots, was also the simplest. Is! , my grandmother always said, and she is right.
In fact, carrots don't take much to really shine. This recipe uses a good quality chicken broth, a little butter, sugar, and lemon juice, which is my favorite ingredient to use with carrots.
There are many recipes for glazed carrots that use orange juice, but I found that lemon juice really makes this dish stand out, making ordinary glazed carrots extraordinary.
Of course, if you want to try making maple syrup glazed carrots, honey glazed carrots, or brown sugar glazed carrots, I'll give you all those versions below, too.
How are glazed carrots made?
It is the easiest 20-minute garnish in history. You'll need a pan with a lid for this recipe, hopefully one that's also non-stick.
- First, wash and peel the carrots. Then cut them at the bias, at a slight angle, into oblong coins approximately 1/4 ”thick.
- Throw the carrots, chicken stock, a little sugar and the salt in the pan. Cover, bring to a boil, and simmer until carrots are tender, about 5 minutes.
- Then take off the cap. Allow the liquid to reduce until there are approximately 4 tablespoons of liquid in the pan. This may take a couple of minutes.
- Then add the butter, remaining sugar and cook, stirring frequently, until a frosting forms and the carrots look golden.
- Remove from the heat and add your secret weapon, the lemon juice, stir everything well and adjust your seasoning.
Glazed Carrot Variations
As with all classic recipes, there are a ton of different versions… here are a few that I tried. If you try any, let me know what you think in the comments!
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Other ways to sweeten glazed carrots:
- How to make carrots glazed with brown sugar: Perhaps the easiest change of all, an equal amount of brown sugar instead of white sugar adds a touch of molasses to the plate.
- How to make honey-glazed carrots: You can definitely use honey instead of sugar, but you may want to use a little less, especially when making larger batches.
- How to make maple syrup glazed carrots: Another tasty variation of glazed carrots, maple syrup is natural and delicious. Use the same amount that you would sugar in the recipe.
- How to make carrots glazed with orange juice: It is very popular to make carrots glazed with orange, orange juice (I use 1/4 cup for this recipe) mixed in the glaze stage of cooking or fresh orange zest sprinkled on carrots as a finishing touch.
Spiced Glazed Carrots:
- How to make parsley glazed carrots: I love a little fresh parsley or chives if you have them, scattered over my glazed carrots.
- How to make ginger-glazed carrots: 1 teaspoon minced fresh ginger, or 1/2 teaspoon ginger powder added to the pan in the glaze stage produces ginger-glazed carrots.
Making healthy glazed carrots:
- How to make vegetarian glazed carrots: Make this vegetarian dish using vegetable broth instead of chicken broth.
- How to make vegan glazed carrots: Replace the vegetable stock or water for the chicken stock and replace the butter with olive oil.
- How to make Whole30-friendly frosted carrots: Orange juice is useful for sweetness in this variation. Reduce 1/4 cup of orange juice to 2 tablespoons, then add it to the carrots instead of sugar. Cook with lard or olive oil instead of using butter.
Regular carrots versus baby carrots for glazed carrots?
If you really do find baby carrots, use them. But don't look for the little bits sold in plastic bags. I always prefer to use carrots of normal size, cut into slices for the recipe. The slices support the glaze and also cook better.
Commercially available “baby carrots” are actually just processed carrots that are not ideal for selling whole. They run through a kind of rock vase to break them and smooth their edges. They are good to nibble on, but are never cooked as tenderly as a regular carrot.
The best glazed carrots are exactly as you remember them: golden, buttery, and tender, with just the right amount of sweetness. If you're looking for easy glazed carrots for Thanksgiving, Christmas, or any night of the year, you've come to the right place. Kitchen: American Preparation time: 5 minutes Cook time: 15 minutes Total time: 20 minutes Servings: 8 people Calories: 111 kcal
- 2 pounds peeled carrots
- 1 cup low-sodium chicken broth
- 6 tablespoons of sugar
- 1 teaspoon of salt or to taste
- 2 tablespoons unsalted butter cut into four pieces
- 4 teaspoons of freshly squeezed lemon juice
- Cut carrots on the bias, into pieces 1/4 "thick and about 2" long. Combine carrots, broth, 2 tablespoons sugar, and salt in 12 "nonstick skillet.
- Cover and bring to boil. Reduce heat to low and continue to cook covered, stirring occasionally, until carrots are almost tender, about 5 minutes.
- Uncover, return to a boil, and continue cooking until the liquid has reduced to about 4 tablespoons, about 2 minutes.
- Add the butter and remaining sugar. Continue cooking, stirring frequently, until the carrots are completely tender and the frosting is slightly browned, about 3 minutes.
- Remove from the heat, add the lemon juice and season with pepper to taste.
Calories :: 111kcal
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