Here’s a simple, restaurant-style glazed carrots recipe with clear headings and instructions.
Glazed Carrots
Ingredients (Serves 4)
- 1 lb (450 g) carrots, peeled and cut into 1/2-inch slices or sticks
- 2 tablespoons unsalted butter (or olive oil for lighter version)
- 2 tablespoons honey or maple syrup
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Optional: 1/4 teaspoon ground cinnamon or a pinch of nutmeg
- Optional garnish: chopped fresh parsley
Instructions
1. Prepare the Carrots
- Peel and slice the carrots into uniform pieces for even cooking.
- If carrots are very thick, cut them into thinner sticks or rounds.
2. Cook the Carrots
- Place carrots in a medium saucepan and cover with water.
- Bring to a boil over medium-high heat.
- Reduce heat and simmer 5–7 minutes, until just tender but not mushy.
- Drain and set aside.
3. Glaze the Carrots
- In the same pan, melt butter over medium heat.
- Stir in honey or maple syrup.
- Add the cooked carrots and toss to coat evenly.
- Cook 3–5 minutes, stirring frequently, until carrots are glossy and the glaze slightly thickens.
- Season with salt, pepper, and optional cinnamon or nutmeg.
4. Serve
- Transfer carrots to a serving dish.
- Garnish with fresh parsley if desired.
Tips
- For extra flavor, add a splash of orange juice while glazing.
- For a savory twist, add a teaspoon of Dijon mustard or a sprinkle of fresh thyme.
- Carrots can be prepared a day ahead; just reheat gently and add a bit of butter before serving.
If you want, I can also give you:
- Maple-glazed carrots with pecans
- Honey-balsamic glazed carrots
- Quick microwave glazed carrots
