Classic Glazed Carrots

Classic Glazed Carrots
Photo by Sarah Jay


  • 1 tsp. kosher salt; more as needed
  • 1-½ lb. carrots (about 8), peeled and trimmed
  • 2 Tbs. unsalted butter
  • About 1 cup water
  • 1 Tbs. granulated sugar
  • 1-½ Tbs. chopped fresh flat-leaf parsley, chervil, or chives (optional)

Cut the carrots in half lengthwise. Holding your knife at a sharp angle, cut the carrot halves into 2-inch lengths to make diamond shapes; try to make all the pieces the same size so they cook evenly. Put the carrots in a 10- to 12-inch sauté pan (they should be almost in a single layer) and add ...

View full recipe at Fine Cooking


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