This post may contain affiliate links. Please read our disclosure policy.

Easy Glazed Carrots (Carrots Vichy)

If I had to keep only one side dish recipe, it would be these glazed carrots. Yes, it’s that good. Actually, this dish will probably steal the show on your holiday table.

These glazed carrots literally melt in your mouth, leaving a sweet and buttery flavor. It requires just 3 ingredients (plus salt and pepper), one pan, and 30 minutes!

Easy Glazed Carrots (Carrots Vichy)


“Carrots Vichy” is a French side dish that consists of carrots sautéed in butter and then cooked in water until tender. It’s very similar to brown sugar-glazed carrots but not as sweet.

The carrots are super tender, slightly caramelized, and have the perfect balance of saltiness, sweetness, and richness. It’s one of my favorite side dishes!

Easy Glazed Carrots (Carrots Vichy)


Making glazed carrots is not only easy but requires very little preparation and active time.

First, melt the butter in a deep skillet or large saucepan. Once melted, stir in a tablespoon of sugar and add the sliced carrots. To make this recipe refined sugar-free, feel free to use maple syrup. At this point, you want to sauté the carrots for a few minutes to get some coloration.

A quick tip: instead of using sliced carrots, you can totally use baby carrots!

Easy Glazed Carrots (Carrots Vichy)

Next, season with salt and pepper, and cover with water. Let simmer uncovered over medium heat until all of the water has evaporated and the carrots have absorbed the sweet and buttery sauce.

Finally, for extra flavor, sauté for another 3-4 minutes just to get a subtle caramelization. While optional, I also like to stir in an additional teaspoon of butter at the end of cooking. It adds more richness and takes this dish to another level! Top with a handful of fresh parsley and/or rosemary, and serve warm.

Easy Glazed Carrots (Carrots Vichy)

While these carrots are perfect as a side for the holidays, they can definitely be enjoyed alone as a small meal or with your favorite plant-based protein like tofu, vegan chicken, seitan, vegan fish, etc!

Carrots are not only high in fiber, calcium, and potassium but also low-calorie, making them a healthy everyday dinner.

Easy Glazed Carrots (Carrots Vichy)

These glazed carrots make the perfect Thanksgiving or Christmas side dish! Everyone loves it (tried and tested!), it’s slightly sweet, buttery, and so tasty!

Looking for more side recipes? Check out this Spicy Glazed Butternut Squash, Mashed Cauliflower & Parsnip Purée, or this Easy Caramelized Zucchini!

Let me know in the comments if you try this recipe!

Easy Glazed Carrots (Carrots Vichy)
Easy Glazed Carrots (Carrots Vichy)

Easy Glazed Carrots (Carrots Vichy)

5 from 1 vote
Author: Thomas Pagot
Perfectly tender and buttery carrots cooked until slightly caramelized! The perfect holiday side dish!
Prep Time : 10 minutes
Cook Time : 40 minutes
Total Time : 50 minutes
Servings 2 servings
Calories 196 kcal


  • 4 medium carrots peeled and cut into 1/8-inch thick slices
  • 2 tbsp butter
  • 1 tbsp sugar
  • 1 and 1/3 cup water
  • 1/4 tsp salt adjust to taste
  • 1/8 tsp ground black pepper


  • Melt the butter in a deep and large non-stick skillet over medium heat. Once melted, add the sugar and stir to dissolve.
  • Next, add the sliced carrots and sauté for 3-4 minutes, stirring regularly. Season with salt and pepper.
  • 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.
  • Keep cooking for another 3-4 minutes, stirring regularly, until the carrots get slightly browned edges. Taste and adjust the saltiness to taste.
  • 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!


  • You can double the recipe, but you will have to use a very large skillet or cook it in two batches.


Serving: 1 serving | Calories: 196 kcal | Carbohydrates: 23.2 g | Protein: 1.6 g | Fat: 11.5 g | Fiber: 4.3 g | Sugar: 14.6 g
Course : Side Dish
Cuisine : French
Did you make this recipe? Tag @fullofplants on Instagram and hashtag it #fullofplants
Share this recipe!

About the Author

Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.

Learn more ➜

The Art of Vegan Cheese Making

🧀 25 Mind-Blowing Vegan Cheese Recipes!

Sign up for the Full of Plants newsletter and you’ll get new recipes delivered by email weekly, PLUS your FREE 100-page printable eBook!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this Recipe


    1. Hi Shelley,
      This is a vegan blog welcoming all-eaters. Nowadays, I think vegans are aware that vegan butter can be easily found in every supermarket (plus there is even a recipe for vegan butter on the blog). I do not feel there is a need to specify using vegan butter is people are vegan.