Glazed Carrots (MB)

This recipe is courtesy of Mark Bittman’s How to Cook Everything book, p. 277.


  • 1 pound carrots, cut into coins or sticks
  • 2 tbsp butter or olive oil
  • salt and pepper
  • 1 tsp fresh lemon juice
  • Chopped fresh parsley, dill, mint, basil, or chervil leaves, if you want to garnish them


Combine the carrots with the butter or oil in a saucepan with a bottom that is 6 inches in diameter (not bigger). Sprinkle with salt and pepper. Add 1/3 cup water or white wine or stock. Bring to a boil and cover and simmer. Cook until carrots are tender and the liquid has boiled off, about 10-20 minutes. Uncover and boil off the rest of the liquid. Add the lemon juice, if you want.

Here are some variations he provides:

Adding orange and ginger: Add 1 tbsp minced or grated fresh ginger to the original mixture and use orange juice in place of water. Garnish at the end with a tsp of grated orange or lemon zest.

Adding walnuts or pistachios: Add 1 tbsp packed brown sugar, 1 tsp minced garlic, and 1 cup walnut halves.

Adding balsamic vinegar: Use balsamic vinegar instead of the water. Add 5 to 10 whole garlic cloves with the carrots. Add more water if it becomes too dry and the carrots haven’t finished cooking.

Adding maple syrup: Add 3 tbsp maple syrup and 2 tbsp water to the original mixture (before you uncover). Add 1 cup pecans.


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