How To Make Glazed Carrots [+ Flavor Variations]
A simple guide to making sugar or maple glazed carrots on the stovetop (or in the oven or air fryer) in about 15 minutes, with several flavor variations. Perfect for Easter, Thanksgiving, and Christmas!
Servings: 2 servings
Calories: 146kcal
Ingredients
- ½ pound (227 g) carrots scrubbed and cut into 4-inch pieces
- 1 Tablespoon (15 ml) canola or vegetable oil or vegan butter
- 1 ½ Tablespoons (about 20 g) sugar
- ¼ teaspoon (1 ml) apple cider vinegar or sherry vinegar
- ½ teaspoon (2.5 ml) salt or to taste
- ½ teaspoon (2.5 ml) black pepper freshly ground, or to taste
Instructions
- Scrub the carrots and cut them into 4-inch pieces. Cut any thick carrots in half or into quarters lengthwise so all the pieces are about the same size.
- Add the carrots, oil, sugar, vinegar, salt, and pepper to a skillet large enough to hold the carrots in a single layer.
- Bring to a simmer over medium-high heat.
- Reduce the heat to medium-low and cook, stirring occasionally, until the carrots are tender and the pan is dry, about 10 minutes.
- If the liquid cooks off before the carrots are tender, add 1 Tablespoon (15 ml) of water and keep cooking until they're done.
- Serve right away.
Notes
- Cut the carrots into even pieces so they cook at the same rate.
- For more tender carrots, parboil them for 5 minutes before adding them to the skillet.
- For more of a sear, stir less often, but keep an eye on them so they don't burn.
- Adjust the sugar to taste. If the carrots taste too sweet, add a pinch more salt.
- Thank you to Stefan Bloom for developing this recipe.
Nutrition
Serving: 1serving | Calories: 146kcal | Carbohydrates: 21g | Protein: 1g | Fat: 7g | Saturated Fat: 0.5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4.4g | Sodium: 660mg | Potassium: 371mg | Fiber: 3g | Sugar: 15g | Vitamin A: 18962IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 0.4mg
