Glazed Carrots

By Abby Getman, CISA Staff

This is a favorite in my house, and even when I think I’ve made too much, I’m always surprised at how few leftovers remain at the end of the meal. Easily paired with pork, poultry, or your favorite vegetarian main, this dish is easy to have going on the back burner as you get everything else ready your meal. These glazed carrots have light sweetness and a velvety finish that adds color to the eye and palate.

Many recipes tell you to cook the carrots in plain water and to use brown sugar, neither of which I find much use for. Chicken or vegetable stock infuses great flavor, and prevents the carrots from having the sad taste and texture of being overcooked. If they cooked too slow in the stock, at least taste like something, rather than over- boiled carrots, which they would be otherwise. Use water if you don’t have stock on hand, but know that it is less forgiving. With fun, light flavors of local maple syrup or honey so easily at the ready, I strongly prefer this to processed sugar. Know that a little bit goes a long way in enhancing the carrot’s natural sweetness without making it sickly sweet, so add to taste. The same with cayenne! It is easy to add too much and lose the balance that comes with just enough, so use a dash and make sure your audience can handle the heat before adding more. I hope you enjoy them as much as I do!

Prep time: 5 mins

Cooking time: 15 mins


  • 1lb. carrots
  • 1 qt stock (chicken or vegetable)
  • 4 Tbsp (½ stick) butter
  • (up to)1Tbsp maple syrup or honey
  • Salt & pepper
  • Cayenne pepper (optional)

Slice the carrots on the round about ¼ in thick, cover them in a deep frying pan with stock (some recipes call for water, but I like adding the extra flavor), and add the butter. Cook on medium high heat until the stock is reduced, check tenderness midway and put a lid on the pan if they’re still very firm. The carrots should be tender, but not mushy by the end. Add the maple syrup or honey and season with salt, pepper, and if you like spice– a dash of cayenne pepper. Remove from pan and serve immediately.