Classic Glazed Carrots
Tender carrots turn glossy with butter, stock, a little sugar, and white pepper for an easy stovetop side that plays well with dinner.
Prep 10 min · Cook 10 min · Total 20 min · Makes 4 servings
Ingredients
- 1 pound carrots, peeled
- 2-3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/3 cup chicken stock
- 1 heaping tablespoon sugar
- 1/4 teaspoon white pepper, optional
Directions
- Start with the carrots: cut them into disks between 1/8 and 1/4-inch thick, either straight across or on the diagonal. Keep the pieces as uniform as you reasonably can, because matching sizes will soften at the same pace.
- Set a sauté pan over medium-high heat and melt the butter. Add the carrots, turn them through the butter, then lower the heat to medium. Scatter the salt over the pan, toss again, and let the carrots cook for 3-4 minutes.
- Stir in the sugar, along with the white pepper if you're using it, so everything is coated. Pour in the stock, put the lid on the pot, and cook for 3 minutes more.
- Take off the lid and bring the heat back to medium-high. Move the carrots around once or twice while the liquid bubbles down to just a glaze. Shut off the heat, taste, and adjust with more salt and sugar as you like.