Glazed Carrots and Variations

This little recipe, adapted from Cook’s Illustrated, magically transform the simple carrot into a fantastic dish. To tell you the truth, I never liked cooked carrots until I tried this recipe – I think we forget how wonderful simple vegetables can be when handled and cooked with care – and these carrots are a beautiful thing.

Glazed Carrots
Glazed Carrots

Carrots, at their best pricing in our area run about 50 cents a pound – these are such a favorite, and such a great price that they make our rotation of vegetables often. Total cost for the recipe is 58 cents, and it doesn’t take much more time or effort than microwaving something

Glazed Carrots & Variations

  • Servings: 4
  • Difficulty: easy
  • Print

  • 1 pound carrots, sliced 1/4″ thick, on diagonal
  • 2 tablespoons water
  • 1 tablespoon butter
  • 1/2 teaspoon sugar
  • 1/4 teaspoon salt
  • pepper to taste, preferably white pepper
  • 1 – 2 tablespoon chopped parsley

In a 10 inch skillet, bring carrots, water, butter, sugar and salt to a boil over medium high heat.Cover and cook for about three minutes. If you use a different size or type pan, the cooking time may vary a bit, so watch it carefully. I’ve also found that freshly bought carrots seem to give off more liquid, so I add just a touch more water if I’m using carrots that have been in my fridge for a long time.

Uncover and continue to cook until most of the remaining liquid evaporates, about a minute. Sprinkle with pepper and parsley, stir and serve.

For Brown Sugar Glaze: Omit sugar. Once liquid has evaporated, stir in two tablespoons brown sugar and 1/4 teaspoon dry mustard. Cook till carrots are tender and glazed, about two minutes longer. Substitute chives for the parsley.

from the kitchen of http://www.frugalhausfrau.com

Let’s talk about how to save money/time on this recipe:

  • Use a coupon matching site! One of my favorites in my area is Pocket Your Dollars, but every store has a group of enthusiastic Coupon Matchers. Do not discount the savings! I check their site every week, even if I don’t “need” to go to the store and often find bargains I can’t pass up.
  • Follow my Strategies – You’ll see them all explained on the upper left tab of every page and how I apply them, below.
  • Don’t get discouraged if your prices don’t match mine! Keep shopping at the best prices and your fridge/freezer and pantry will be stocked with sales priced ingredients.
  • Read Strategies for additional tips as well as throughout the recipe, for saving time and managing food.

Nutrition  (For the Parsley Butter Carrots):

Per Serving: 99 Calories; 6g Fat (51.7% calories from fat); 1g Protein; 11g Carbohydrate; 3g Dietary Fiber; 16mg Cholesterol; 361mg Sodium.  Exchanges: 2 Vegetable; 1 Fat; 0 Other Carbohydrates.

Put Your Own Spin on It:

Try this with honey or maple syrup, as well. It doesn’t take too much, about a tablespoon, and omit the sugar. Carrots are sweet as is.

Vary the herbs to your liking or even use thinly sliced green onion.

My Pay Off

A beautiful side dish that is so much better than anything you’ll buy frozen at a budget price.

Recipe made November 2011, repriced on February 2014 for the same price.

Comments and discussion always welcome - tell me what you think.

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