Glazed Carrots
A one-pot method for tender carrots in a glossy, balanced glaze
Why This Recipe Works
This one-pot method uses vegetable broth instead of water for deeper flavor, steaming the carrots directly in the skillet before reducing the liquid into a glossy glaze. Slicing on the bias creates more surface area for the syrup to cling to, while a hit of lemon juice balances the sweetness.
Instructions
Combine the carrots, vegetable broth, most of the sugar, and salt in a 12-inch nonstick skillet over medium-high heat. Bring to a simmer, then cover and cook until the carrots are almost tender, about 5 to 7 minutes.
Uncover the skillet and increase the heat to high. Cook, stirring occasionally, until the liquid has evaporated and reduced to a thin layer on the bottom of the pan, about 2 minutes.
Add the butter and the remaining sugar. Toss the carrots constantly to coat them as the liquid transforms into a thick, glossy glaze and the carrots become fully tender.
Remove from the heat and stir in the lemon juice and pepper. Adjust the seasoning with additional salt to taste and serve immediately while the glaze is shimmering.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store in an airtight container in the refrigerator for up to 3 days; reheat gently in a skillet with a splash of water to loosen the glaze.
