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Carrots Glazed Slow Cooked


America's Test Kitchen

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Rate this recipe 5/5 (3 Votes)


  • For Relish:
  • 12 carrots, peeled
  • 12 inch round saucepan
  • 1/2 tsp table salt
  • 1 tbls butter
  • 12 inch square of parchment paper (cartooche)
  • 1 large shallot, minced
  • 1/3 cup of pine nuts (or any other nut you would like)
  • 1 tbls minced parsley
  • 1 tbls sherry vinegar
  • 1 tsp honey
  • 1/2 tsp minced rosemary
  • 1/4 tsp smoked paprika
  • 1 tsp salt
  • 1 pinch of cayenne pepper


Servings 6
Adapted from


Step 1

Put 3 cups of water and 1 tbls of unsalted butter in saucepan. Bring up to a simmer on medium high.

Fold parchment into quarters, then fold again to make triangle, then again, cut 1/4 inch hole at top tip of triangle, then cut straight across (on a curve) 5 inches away from hole that you just made.

When water comes to a simmer, place carrots huddled on opposite ends in saucepan. Place parchment paper on top and press onto surface of carrots. Put lid on pan and steep for 20 minutes. Remove lid and cook on medium high, bring water up to a simmer and cook on medium low for 45 minutes.

After 45 minutes remove parchment and check tenderness with paring knife. Increase heat to medium high and cook down liquid until mostly absorbed into carrots, about 2 to 4 minutes.

For Relish:
Peel and mince shallot; add nuts, parsley, vinegar, honey, rosemary, paprika, salt, cayenne and mix together.

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