I think a lot of us can remember growing up and have glazed carrots that were a bit more candied because of the brown sugar. As kids, it was great. However, as adults, not so much. Now that doesn’t mean we can’t have glazed carrots because the natural sweetness of the vegetable lends itself as a perfect match for a glaze.
The key to this recipe is to make sure that the carrots are cut in a uniform size – and not too large, a two bite oblong cut is perfect. The other thing to keep in mind is to not let the water completely dry up. You’ll end up with caramelized carrots which will be overly sweet. This probably the only recipe that I don’t have you salting along the way. I prefer to add some finishing salt at the end. It adds a bit of crunch and that salty counterpoint to the sweetness.
Perfect Glazed Carrots
- 1 pound of smaller heirloom carrots
- 1 teaspoon sugar
- 1 tablespoon butter
- Finishing salt
- Scrub the carrots. There isn't a need to peel them. Once clean and dry, cut in a uniform oblong shape of similar sized dice. You don't want them cut too thin.
- Once you have cut, add into a sauté pan that has a lip. Then fill with water until it's just barely covering the carrots. Add in the butter and sugar. Place on the burner and crank it to high. Let it boil until the water is almost absorbed. Test to see if the carrots are soft. If not, add in a touch of water.
- Once soft, remove from the heat and toss with some minced tarragon. The sprinkle some finishing salt on top before serving.
*If you don’t have tarragon or don’t like the flavor, minced parsley is a good substitute.