Simple Glazed Carrots
Tender skillet-glazed carrots with a bright lemon finish
Why This Recipe Works
This technique uses a small amount of liquid to steam the carrots before reducing it into a syrup that clings to every bite. Adding lemon juice at the end balances the sugar for a side dish that isn't cloying.
Instructions
Combine the carrots, broth, some of the sugar, and salt in a 12-inch nonstick skillet and bring to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover, and simmer until the carrots are almost tender, about 5 minutes, stirring occasionally to ensure even cooking.
Remove the lid and increase the heat back to medium-high. Cook at a boil until the liquid has thickened and reduced to a light syrup, which should leave about 2 tablespoons in the pan.
Stir in the butter and the remaining sugar. Continue to cook, stirring frequently to coat the vegetables, until the carrots are completely tender and the glaze has turned a light golden brown.
Remove the skillet from the heat, stir in the lemon juice, and season with extra salt and pepper to taste. Serve warm while the glaze is still glossy.
🍽️ Complete the Meal
Frequently Asked Questions
Can I freeze this recipe?
Store leftovers in an airtight container for up to 3 days; reheat gently with a splash of water to loosen the glaze.
Can I make this ahead of time?
The carrots can be peeled and sliced up to 2 days in advance and kept in a sealed bag in the refrigerator.
