Glazed Carrots

When I looked for some kind of vegetable to serve with our leftover pork the other day, all I found was a bag of carrots. I don’t usually think about cooking carrots, but since I didn’t have anything else, they had to do.  I wanted to make something fast and easy, so I reached for Cook’s Illustrated Quick Recipe Cookbook.   To my delight, this recipe produces tender carrots with a sweet, bright flavor.  I used yellow, orange and red carrots, so they looked impressive as well.

I now see carrots in a new light.  Of course I’ll be making glazed carrots again soon, but now I’m on a mission to find new ways to prepare carrots.  Please share your favorite recipes.

Glazed Carrots

Prep Time20 minutes


  • 1/2 cup low sodium chicken broth
  • 1/2 teaspoon salt
  • 3 tablespoons sugar divided
  • 1 pound carrots about 6 medium, peeled and sliced 1/4-inch thick on the bias
  • 1 tablespoon unsalted butter cut in small pieces
  • 1 tablespoon lemon juice
  • ground black pepper to taste


  • Bring broth, salt, and 1 tablespoon sugar to boil in a 12-inch nonstick skillet. Add carrots, reduce heat to medium, and simmer, covered, for about 5 minutes, until the carrots are almost tender when poked with the tip of a paring knife. Uncover, increase heat to high, and cook, stirring frequently, until the liquid has reduced to about 2 tablespoons, about 1 to 2 minutes.
  • Add butter and remaining 2 tablespoons sugar to the skillet. Toss to coat and cook, stirring frequently, until the carrots are tender and the glaze is light gold, about 3 minutes. Off heat, add lemon juice and toss to coat. Season to taste with freshly ground pepper. Serve immediately.


Adapted from Cook's Illustrated.

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