Glazed Carrots With Parsley Butter

Glazed Carrots With Parsley Butter

I started making Glazed Carrots with Parsley Butter after I saw a version of these in one of the Cook’s Illustrated issues…I’ve been making them so long, I’m not even sure how long it’s been. And we don’t get bored with them because it’s easy to spin these carrots off in a few different directions.

Glazed Carrots With Parsley Butter

Glazed Carrots With Parsley Butter

These carrots have really become a family recipe, a staple around our house, especially when we need a quick side that can be popped out in minutes. Just like a little black dress, these carrots go with just about everything, so they’re just as good for any old weeknight dinner as they are company-worthy. I think you’re going to love this little recipe as much as we do.

About Glazed Carrots With Parsley Butter:

It’s kind of funny, but until I came across this recipe, I rarely thought about cooked carrots as a side. I guess I’ve used them as a side, but that’s usually just been in recipes where they’re cooked right along with the main. Pot pies, stews, pot roast and so on. I guess I had just really thought plain old carrots were a little boring and that I thought that fussing too much with that lowly veggie wasn’t worth my while.

It’s not the first time I’ve been wrong, and it won’t be the last! And the biggest surprise for me was just how little time and effort it actually takes to fancy up some of those carrots that always seem to be rolling around the bottom of my vegetable drawer. It seems to be some law of nature that’s always going to be a few there at any given time.

While this is a fantastic company dish (maybe for a holiday dinner) I love that this recipe can take even a few, old forgotten gnarly carrots and give them new life! Just fyi – I usually don’t peel carrots when I just make them for a family dinner; they just get a good scrub. I was always told that most of the nutrients lie right underneath the skin. It turns out this might not be yet supported by science, but if you’d like to see some fun facts about carrots, check out what the World’s Healthiest Foods has to say. It turns out that carrots are great for bone health and their post explains exactly what that white “blush” on peeled carrots is.

Spinach Dip Stuffed Chicken Breasts with Glazed Carrots With Parsley Butter

Spinach Dip Stuffed Chicken Breasts with Glazed Carrots With Parsley Butter

Making Glazed Carrots With Parsley Butter:

These are a cinch to make; it’s basically taking those carrots and steaming them in the slightest bit of water along with a little butter. The water evaporates away leaving the carrots beautifully cooked (and with all those nutrients still in the pan) and then it’s glazed with the tiniest touch of sugar or something sweet.

I normally cut these carrots on the diagonal; the ones I used today were on the slim side so they turned into coins. That’s not so important but what is is how thin or thick to cut them. If they’re at the right thickness, the carrots should be perfectly done when the water is gone. No fuss, no bother.

I like these carrots best with the white sugar and it gets sets off by that tiny bit of white pepper. Brown sugar is a classic, and you can change things up a bit by using honey or maple syrup. Agave works too! Choose your poison! Add up to two tablespoons of any of the liquid sweeteners.

Glazed Carrots with Parsley Butter

Glazed Carrots with Parsley Butter

Saving Money on Glazed Carrots With Parsley Butter:

You’re never going to find a better price on carrots than around spring and especially around Easter. Use them a lot when they’re at a low! Regardless, they’re always cheap, and usually even cheaper in larger bags. And now that you have a great recipe to use, there’s no need to worry about any excess carrots sprouting in your veggie drawer!

Speaking of storing, store your carrots in the vegetable drawer, in the perforated package it comes in. If your drawer has ridges at the bottom, make sure the carrots are at right angles to them so they don’t sweat at the bottom of the drawer. Turn the package over now and then so condensation doesn’t build up at the bottom of the package. With just a minimum of care, they’ll last a good, long time.

Ya gottta love a recipe like this that in a few simple steps totally transforms your plain old, cheap everyday veggie like the carrot into a thing of beauty!

Glazed Carrots With Parsley Butter

Glazed Carrots With Parsley Butter


Glazed Carrots With Parsley Butter

  • Author: adapted from Cooks Illustrated
  • Total Time: 10 minutes
  • Yield: 4 servings 1x
  • Category: Sides
  • Cuisine: American


  • 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
  • 12 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 the 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.

Nutrition: 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.

Keywords: Carrots, Cook's Illustrated, Side, Vegetable Side

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This recipe for Glazed Carrots With Parsley Butter is quick, simple and totally transforms the lowly carrot into a thing of beauty! #GlazedCarrots #GlazedCarrotsParsleyButter

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