Glazed Carrots With Parsley Butter

Glazed Carrots With Parsley Butter


  • 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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