There are probably about 4,124 recipes out there for glazed carrots, but for a quick and healthy side I always fall to this ridiculously simple 3-ingredient recipe. You can let these babies simmer away while you prepare the rest of a meal, and then with basically no work at all, you have a side of beautiful, tender carrots ready to go. This also makes a perfect holiday side dish that you can jazz up with some fresh herbs or make a honey-coated version and sprinkle with cinnamon.
In the world of French cooking, this recipe is called Carrots Vichy and simply means simmering carrots in water and butter to achieve a tender, glazed carrot that really lets the flavor of the carrot shine. You can cut the carrots, keep them whole, use baby carrots, whatever (I just wouldn’t use very thin cuts because they will get too tender and likely break). You can also substitute water for broth for added flavor, but I prefer very little additional flavorings because I love the taste of fresh carrots. I don’t even peel mine 🙂
So, how to do this? Easy-peasy.
- Carrots, scrubbed and peeled (optional)
- Butter (2 tbsp. per pound of carrots)
- Salt, optional
- Honey, optional
- Fresh herbs, optional
- Take your carrots and place them in a high-sided skillet or saute pan of some sort. Add just enough water (or broth) to cover the carrots.
- Bring to a simmer and cook, tossing occasionally, until about half the liquid is evaporated. Then, cut the the butter into chunks and add that to the pan. (If you want a sweet version, you can also add a tsp. or two of honey at this point). Let the carrots continue to simmer until almost all the liquid is evaporated. You should have a glossy butter sauce coating the carrots and they should be fork tender.
- Remove from the pan and you can add a touch of honey, salt, and/or fresh herbs if you like.