Easy Glazed Carrots (Carrots Vichy)

Recipe

5 from 3 votes

Perfectly tender and buttery carrots cooked until slightly caramelized! The perfect holiday side dish!

Prep Time : 10

Cook Time : 40

Total Time : 50

Servings 2 servings

Calories 196 kcal

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!

Peel the carrots (or not). If your carrots are organic, there is no need to peel them. Just brush them gently to remove any dirt, then rinse them with cold water. Otherwise, I recommend peeling them.

Cut them evenly. For this recipe, it's important to cut the carrots evenly. Use a sharp cooking knife and take your time to cut the carrots into even slices. Don't compromise on this step for the best results.

Add extra richness. 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!

Serve immediately. Serve the dish hot right after cooking to keep its texture and flavor intact. Do not let it sit too long, as the butter glaze can solidify.