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Glazed Carrots


from William Sonoma

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Rate this recipe 4/5 (1 Votes)


  • 1/2 lb. baby carrots, peeled ad tops trimmed
  • 1 Tbs. unsalted butter
  • 1 Tbs. sugar
  • 1/2 tsp. fresh thyme leaves (I don't use fresh)
  • 1 fresh bay leaf
  • 5 black peppercorns
  • 1/2 tsp. kosher salt, plus more to taste


Servings 2
Preparation time 5mins
Cooking time 20mins


Step 1

Place carrots in a loose single layer in a sauté pan and add cold water just to cover them. Add the butter, sugar, thyme, bay leaf, peppercorns and the 1/2 tsp. salt.

Bring the water to a boil, then adjust the het and simmer gently for 10 to 15 minutes. Ideally, the carrot will finish cooking while the liquid reduces to a glaze. Remove them and reduce the liquid to about 2 Tbs. then return to pan.

Season the carrots with salt and roll them around in the glaze to coat them thoroughly. The carrots can be prepared a couple of hours I advance and held at room temperature.

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