sweet glazed carrots

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These glazed carrots are made with a few simple ingredients which will highlight the natural sweetness of the carrots, using only a small amount of  sugar. The sugar and butter creates a sweet and beautiful glaze – making these glazed carrots a delicious side dish for any occasion.

My kids love carrots, it’s one of the few vegetables they will eat without any sauces or spices to disguise it. We really enjoy simple glazed carrots which take just minutes to put together. This is one of my go-to side dishes for Sunday lunch roasts or even accompanying a simple weeknight dinner.

To make these sweet glazed carrots, first peel and cut your carrots. I typically roll cut my carrots, but if you’d rather cut them another way do so. The carrots are coated in sugar and then simmer in water until tender. Lastly you add the butter and salt and serve with a bit of parsley.  It’s important that you make sure your carrots are cut into uniformly sized pieces so that they cooked uniformly. Simple. yet so delicious!

sweet glazed carrots recipe

  • serves serves four persons
  • prep time eight minutes
  • total time twenty five minutes


  • five hundred grams of fresh carrots, peeled and oblique cut
  • five grams of butter, at room temperature
  • five grams of sugar
  • water, enough to cover the carrots
  • half a teaspoon of sea salt
  • half a cup of chopped parsley, to garnish


  1. In a saucepan on medium to high heat, add the carrots in a single layer and swirl the pan around to create an even amount of space between them.

  2. Add the sugar—start with about five grams which is approximately one teaspoon—and enough water to barely cover carrots.

  3. Add the butter and turn to a higher heat. Move the pan around throughout cooking to keep the carrots evenly spaced so that each is individually glazed.

  4. Turn down the heat to medium and cook until your desired texture is achieved. If the vegetables are still too firm, you may add slightly more water and cook until the carrots are softer.

  5. When reduction is complete, toss the carrots in the pan with the chopped parsley. Plate and sprinkle with a few grains of finishing salt for a little crunch.

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