Glazed Carrots
From the author, Stefan Bloom: Simple, delicious, and very pretty to look at, glazed carrots are a classic side dish, and a great addition to any holiday table. The trick with glazing carrots, or any vegetable, is to have the liquid in the pan be reduced to a glaze at the same time as the vegetables finish cooking – you want them braising in the liquid they release. (If you’re using a vegetable that, unlike carrots, is inedible raw, you’ll want to add just enough water to the pan to cover the vegetables when you start cooking.)
From Plant-Based on a Budget: These Glazed Carrots make an easy and inexpensive side dish that’s perfect for a holiday meal or an everyday dinner.
We are always excited to share amazing plant-based side dishes, like these glazed carrots. We understand it’s easy to favor the same side dishes we are used to eating, but we encourage you to put the mashed potatoes and steamed rice on hold and explore others. Who said carrots are boring? They don’t need to be!
We certainly think they deserve a place at your next Thanksgiving table.
It’s All in the Glaze
As much as we love carrots, we have to admit that steamed carrots are not nearly as impressive as glazed carrots. The sweet and salty glaze is what makes this plant-based side dish out of this world delicious! This glaze can also be used to glaze some butternut squash or sweet potatoes!
The mix of vinegar, sugar, and salt make for a perfect sauce and can complement so many delicious mains. You’ll love these carrots alongside some plant-based pot pies or some crispy baked tofu.
I used small carrots for this – around four inches long and half an inch in diameter, but you can use any kind of carrot you like as long as you cut it down to size.
Need an ultimate last-minute side dish? Give these glazed carrots recipe a try!
The Ingredients and Substitutes
One of the things that I love the most about this carrot recipe is how simple and easy it is. This means there are only a few ingredients! All you need are:
- Carrots: ½ pound (peeled and cut into 4-inch lengths)
- Oil: 1 tablespoon (can use vegetable, canola, or margarine)
- Sugar: 1 tablespoon
- Sherry or Cider Vinegar: ¼ teaspoon
- Salt: ½ teaspoon (or to taste)
- Black pepper: ½ teaspoon freshly ground (or to taste)
How to Make Glazed Carrots?
Keep scrolling to the recipe card for the complete list of ingredients and recipe instructions!
- Place all ingredients into a saucepan large enough so that the carrots all fit in one layer.
- Turn the heat to medium-high, and bring to a simmer.
- Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through, and the pan is dry (around 10 minutes). This should (ideally) all happen at the same time – if for some reason the carrots aren’t cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done.
- Serve immediately.
Recipe Notes & Tips
- This recipe is perfect for a quick side dish. Always keep a bag of carrots in your fridge so you can have this delicious side dish ready in 13 minutes!
- Make sure your carrots are cut into uniformly sized pieces so that they cook at the same rate.
- The two servings are side-dish servings. They aren’t huge. You can easily double this recipe.
- This glaze would go perfectly on other roasted veggies!
FAQs
What size carrots should I use?
I used small carrots for this – around four inches long and half an inch in diameter, but you can use any kind of carrot you like as long as you cut it down to size.
What kind of sugar should I use?
You can use either white or brown sugar.
More VEGAN Carrot Recipes You’ll Love
Photos by Alfonso Revilla
Glazed Carrots
Equipment
Ingredients
- 1/2 pound of carrots, peeled and cut into 4-inch lengths
- 1 tablespoon of vegetable or canola oil, or margarine
- 1.5 tablespoons of sugar
- .25 teaspoon of sherry or cider vinegar
- .5 teaspoon of salt, or to taste
- .5 teaspoon of freshly ground or black pepper, or to taste
Instructions
- Put all ingredients into a saucepan large enough so that the carrots all fit in one layer. Turn the heat to medium high, and bring to a simmer.
- Reduce heat to medium-low and cook, stirring and tossing occasionally, until the carrots are cooked through and the pan is dry, around 10 minutes.
- This should, ideally, all happen at the same time - if for some reason the carrots aren't cooked through when the liquid has all evaporated, add a tablespoon of water and continue cooking until the carrots are done. Serve immediately.
Nutrition
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