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Glazed Carrots, Cooks Illustrated Style


I have never liked cooked carrots-- until I made this recipe. These glazed carrots turned out a little "al dente", and glazed just enough to make these so good. Please click on the recipe source to see how I made them on my food blog, "A Feast for the Eyes".

I've also used this recipe with sweet potatoes. You can do different variations-- adding orange juice, or to be more savory, you can even add fresh minced garlic and rosemary.

I serve with with Meatloaf recipe that I've posted.

For more photos and info, please visit my food blog:
"A Feast For The Eyes"

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Rate this recipe 4.6/5 (38 Votes)


  • 1 pound medium carrots (about 6), peeled and sliced 1/4-inch thick on the bias
  • 1/2 teaspoon table salt
  • 3 tablespoons granulated sugar
  • 1/2 cup low-sodium chicken broth
  • 1 tablespoon unsalted butter , cut into 4 pieces
  • 2 teaspoons lemon juice
  • Ground black pepper


Servings 6
Preparation time 10mins
Cooking time 20mins
Adapted from


Step 1

Bring carrots, salt, 1 tablespoon sugar, and chicken broth to boil, covered, in 12-inch nonstick skillet over medium-high heat.

Reduce heat to medium and simmer, stirring occasionally, until carrots are almost tender when poked with tip of paring knife, about 5 minutes.

Uncover, increase heat to high, and simmer rapidly, stirring occasionally, until liquid is reduced to about 2 tablespoons, 1 to 2 minutes.

Add butter and remaining 2 tablespoons sugar to skillet; toss carrots to coat and cook, stirring frequently, until carrots are completely tender and glaze is light gold, about 3 minutes.

Off heat, add lemon juice; toss to coat.

Transfer carrots to serving dish, scraping glaze from pan.

Season to taste with pepper and serve immediately.

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