The Wooden Spoon

Easy & Delicious Glazed Carrots In Under 10 Minutes

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by

Grace
in

Our Kitchen Newsletter

If you’re looking for a timeless favorite that is both simple and packed with flavor, these Glazed Carrots are the perfect choice to complement any meal. Their sweet, buttery glaze and vibrant color make them a perfect addition to everything from weeknight dinners to holiday feasts. With just a few simple ingredients, this easy recipe offers a perfect balance of flavor and elegance.

Enjoy!

Glazed Carrots

Servings: 10
Oven Temp: —
Total Time : 12 min

Ingredients

  • Unsalted Butter – 1/3 cup
  • Granulated Sugar – 3 TBSP
  • Sea Salt – Pinch
  • Whole Carrots – 2# 8oz
  • Chicken Stock – 3/4 cup
  • Ground Pepper – Pinch

Directions

  1. Rinse, peel and slice the carrots and set aside. For a more uniformed look, slice the carrots in a baton style. For a more simple and elegant look, cut the carrots in a oblique style.
  2. In a large sauce pan, melt the butter over medium-low heat.
  3. Next, add the carrots and cover for 2-3 minutes to sweat the carrots.
  4. Next, add the sugar and chicken stock and season with salt and pepper.
  5. Bring the mixture to a steady low simmer and cover the pan for 5-6 minutes to tenderize the carrots.
  6. Remove the lid and continue to cook the carrots on a low simmer until the chicken stock reduced to a glaze and the carrots are tender. (usually take 2-3 minutes to reduce the liquid)
  7. Turn off the heat and serve!

Notes From The Chef

Carrot Cutting Styles

In the directions above, there are two specific styles for slicing the carrots in this recipe. No, it’s not the only way to slice these carrots to achieve this recipe, but these two styles are just more ways to elevate a standard dish and a great way to get a little insight on some new culinary techniques. If you don’t feel confident yet to try these styles, a standard ring sliced carrot (like the sliced carrots you get in a can at the grocery store) will work the exact same!

Utensils & Cookware

Chef Knife – The number one rule in every kitchen is to always invest in a good set of knives. I personally like to hand pick mine because I know what knives I will consistently use and I can guarantee that the quality is to my standards. I find that I don’t use majority of the knives that come in a block and overtime the wear and tear of the knives I do use often become dull and begin to chip and break, which is very dangerous and a health risk to others. The Mercer Culinary Knives are my go to, they are made of a high quality carbon steel so they stay sharp after multiple uses and don’t wear down overtime. Plus they are sold individually on Amazon for an amazing discounted price and a replacement is a simple and easy fix.

Cookware – I’m always questioned about recommendations for cookware brands and what I use in my kitchen on a daily basis. The truth is, AESTHETIC is NEVER the answer! If you want to spend money wisely, ugly is sometimes the best choice. Again, chefs run a busy schedule, so time and running a smooth dinner service is crucial to not only their business, but to their paying customers experience. If you want to make your money worth it, stick to stainless steel or carbon steel cookware. These two types of cookware are used in all commercial restaurants because they are made to withstand high volume cooking and pass standard health inspections, plus I find that these are easier to clean and don’t look dingy after a few uses like some standard cookware sets. Also, cast iron is another amazing, highly recommended, cookware to use ONLY IF you know how to care and season properly after each use.

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