Sliced carrots simmered in butter, sugar, and a little water until tender, then reduced to a glossy glaze. A simple, reliable side for meatloaf, roasted chicken, and holiday plates.
Classic pairing for meatloaf, mashed potatoes, pork chops, and roasted chicken. Honey produces richer sweetness while sugar produces cleaner flavor.
If glaze thickens too quickly, add splash of water to loosen. Carrots hold well on low heat for up to 10 minutes before serving.
Ingredients
Scale
Measurement units
- Carrots sliced into even rounds
- Unsalted butter
- Sugar or honey
- Salt
- Water
- Chopped parsley
Ingredients
Scale
Measurement units
- Carrots sliced into even rounds
- Unsalted butter
- Sugar or honey
- Salt
- Water
- Chopped parsley
Instructions
Prep the carrots
Prep the carrots
Simmer in butter
Simmer in butter
Simmer until tender
Simmer until tender
Reduce to coat
Reduce to coat
Serve immediately
Serve immediately
Tomorrow's Meal
Crispy Glazed Carrot Fritters
Leftover glazed carrots shredded and bound into golden pan-fried patties with a caramelized crust
You'll need to pick up:
1 egg2 tablespoons flour or pankoOil for fryingOptional: fresh herbs like parsley or chives
Quick overview:
- 1.Roughly chop cold glazed carrots into bite-sized pieces
- 2.Pulse in food processor until coarsely shredded (not mushy)
- 3.Transfer to bowl, squeeze out excess liquid with paper towels
- 4.Mix in 1 beaten egg and 2 tablespoons flour until just combined
- 5.Form into 2-inch patties about 1/2-inch thick
- 6.Heat 1/4 inch oil in skillet over medium-high heat
- 7.Fry patties 3-4 minutes per side until edges are crispy and golden
- 8.Drain on rack, serve warm with sour cream or yogurt
Before you cook
Cook notes
- • Classic pairing for meatloaf, mashed potatoes, pork chops, and roasted chicken.
- • Honey produces richer sweetness while sugar produces cleaner flavor.
- • If glaze thickens too quickly, add splash of water to loosen.
- • Carrots hold well on low heat for up to 10 minutes before serving.
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