Glazed Carrots
Glazed carrots are made by cooking the roots in a small amount of liquid, butter, and sugar until the water evaporates, leaving behind a syrupy coat that clings to each piece. You want them tender enough to pierce with a fork, but firm enough that they don't lose their shape on the plate.
Consistency in the cut is your only real challenge.
Uniform slices ensure they soften at the same rate, preventing some pieces from turning to mush while others stay raw.
- large stainless steel skillet
- tongs
- chef's knife
- cutting board
What goes in.
- 1 lbcarrots, peeled and sliced into 1/4-inch rounds
- 3 tbspunsalted butter
- 2 tbspbrown sugar
- 1/2 cupwater
- 1/2 tspkosher salt
Reducing the liquid
Once the carrots are tender, you must remove the lid and increase the heat. Let the remaining liquid evaporate until it thickens into a heavy, dark syrup that coats the back of a spoon.
The method.
Combine the ingredients
Place the carrots, water, butter, sugar, and salt into the skillet over medium-high heat.
Steam
Cover the skillet with a tight lid and let it boil gently for about 8 to 10 minutes. The carrots are ready when they offer no resistance to a knife.
Reduce
Remove the lid. Toss the carrots frequently as the liquid bubbles away. The glaze is ready when the bubbles turn large and slow, and the carrots appear shiny.
Finish
Remove from heat immediately. If left on the hot pan, the sugar will quickly burn.
Other turns to take.
Herbed
Add a tablespoon of fresh chopped thyme or parsley at the very end to cut through the sweetness.
Spiced
Add a pinch of ground ginger or cinnamon during the boiling phase for a warmer profile.
When it doesn't go to plan.
Use a skillet wide enough so the carrots sit in a single layer rather than a deep pile.
If the carrots are still firm but the liquid has already evaporated, add a splash more water and continue cooking.
Save the carrot tops for a pesto or garnish if they are fresh and vibrant.
The ones that keep coming up.
Can I use baby carrots?
Yes, but they will take longer to cook through. Cut them in half lengthwise if they are particularly thick.
Why did my sauce taste bitter?
The sugar likely started to caramelize too far. Keep a close eye on the final minute of reduction; it moves from perfect to burnt very fast.