Easy Glazed Carrots (Carrots Vichy)
By Thomas Pagot · Full of PlantsPublic
Your rating · the average is public, yours is not
Perfectly tender and buttery carrots cooked until slightly caramelized! The perfect holiday side dish!
- Prep
- 10 min
- Cook
- 40 min
- Total
- 50 min
- Servings
- 2
Recipe source
This recipe was taken from Easy Glazed Carrots (Carrots Vichy) · by Thomas Pagot. If you enjoy it, please consider supporting the creator at the source.
Ingredients
For 2 people
- 4medium carrots (peeled and cut into 1/8-inch thick slices)
- 2 tbspbutter
- 1 tbspsugar
- 1and 1/3 cup water
- 0.25 tspsalt (adjust to taste)
- 0.13 tspground black pepper
Steps
- 1
Melt the butter in a deep and large non-stick skillet over medium heat. Once melted, add the sugar and stir to dissolve.
- 2
Next, add the sliced carrots and sauté for 3-4 minutes, stirring regularly. Season with salt and pepper.
- 3
Cover with the water and bring to a boil. Lower the heat to a simmer and cook uncovered for 25-30 minutes, or until all of the water has evaporated and the carrots are tender. If carrots are not cooked and there is no more water, add 1/4 to 1/2 cup of water and continue cooking.
- 4
Keep cooking for another 3-4 minutes, stirring regularly, until the carrots get slightly browned edges. Taste and adjust the saltiness to taste.
- 5
If you are making this dish for the holidays, feel free to stir in an additional teaspoon of butter for more richness and flavor. Top with chopped parsley and serve warm!
Per portion
- Calories
- ~24.2 kcal
- Protein
- ~1.1 g
- Fat
- ~11.4 g
- Carbs
- ~18.6 g
- Fiber
- ~3.7 g
- Sodium
- ~105.3 mg
Figures include only weighable linked ingredients. Unweighable: and 1/3 cup water, ground black pepper. Shown for one portion of a 2-portion recipe.
- Milk
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