The Story Behind My Favorite Glazed Carrots
Right, let me set the scene: it’s Christmas Eve, I’ve got about five things bubbling away on the stove, the cat’s eyeing the turkey like it owes him money, and I’m trying—really trying—to make the fancy carrots my nan used to serve. They always looked so shiny and perfect that, as a kid, I thought maybe elves made them. The first time I made this glazed carrots Christmas recipe on my own, I forgot the butter. Disaster, honestly. But that’s how you learn, eh? Now the kids look forward to these every year (my nephew Ben calls them ‘Santa’s Veggie Candy’).
Why You’ll Love This (Or At Least Not Hate It)
I make these Glazed Carrots every Christmas because they’re the one veg dish guaranteed not to come back on the plate. Even my uncle, who claims all vegetables taste like grass, goes back for seconds. (The secret is the brown sugar—he’d never admit it but I know what he likes!) I usually throw them together while juggling other sides, so they’re not fussy but look fancy enough for company. There was a year I tried another recipe with orange zest; let’s just say my family still brings up that mishap like it was a national holiday.
Here’s What You’ll Need (and What You Maybe Don’t)
- About 1kg carrots, peeled and sliced into coins or sticks—doesn’t matter as long as they’re bite-sized (Honestly, bagged baby carrots work if you’re in a hurry. My gran would probably raise an eyebrow, though!)
- 2 heaped tablespoons butter (I’ve used margarine in a pinch. Works, just not as rich.)
- 3 tablespoons brown sugar (sometimes I mix in a bit of honey if the mood strikes)
- 1 good pinch of salt (sea salt is grand, but table salt won’t ruin things)
- 1/2 teaspoon ground ginger or cinnamon (optional; my sister Abe prefers ginger, but sometimes I just forget)
- Fresh parsley for serving, if you feel fancy
- (Optional) Zest from 1/2 an orange, but see above for how my lot feels about that
Making the Magic: My Not-So-Precise Directions
- Prep the carrots. Just toss them into a pot of boiling salted water—don’t fuss about them looking perfect. Boil for about 7 to 8 minutes until they’re just fork-tender. If you let them go too long, they turn to mush (and nobody likes Christmas mush…except maybe babies; this isn’t that recipe).
- Drain and dry. Tip ’em into a colander and let them steam off for a moment. I usually wave the pot around a bit to help. (That’s when I sneak a piece—quality control!)
- Glaze ’em up. Back in the pot or a big frying pan, melt the butter over a low-medium heat, then add the brown sugar. When it starts to bubble, toss in the carrots. Stir it all around until the carrots feel like they’re at a holiday party—every carrot’s got a bit of glaze on it. Takes about 3 or so minutes.
- Season and finish. Sprinkle over your salt, spice (if using), and give them a gentle mix. Off the heat, sometimes I add a pinch more sugar (I have a sweet tooth). If they look a bit sticky at the bottom, that’s fine! Actually, I find a sticky glaze is tastier.
- Garnish and serve. Tip onto a serving plate, scatter that parsley over if you’re trying to impress, and—if you dare—add the orange zest. Serve hot!
Notes: The Good, the Meh, and the Lessons Learned
- Forgot to peel the carrots once. Not a disaster, but it’s a bit rustic. If they’re thin-skinned carrots, you’ll probably get away with it.
- I’ve burned the sugary glaze ‘cause I tried to multitask with the gravy. Best to keep an eye on it, but if it gets a bit caramelized, just call it ‘artisan’ and move on.
- This tastes great as leftovers cold in salads—but only if there are any left. (Rare phenomenon, really.)
Some Variations I’ve Bungled or Nailed (You Choose)
- One year I swapped honey in for all the brown sugar. A bit too floral if you ask me, but my cousin loved it. It’s worth trying if you like that extra honey hit.
- Did a maple syrup version; accidentally poured too much and it was more like maple carrot soup. Not my finest hour.
- Threw in fresh thyme once. Wasn’t bad! But the traditionalists at the table had, shall we say, opinions.
Equipment (And What to Use if You’ve Misplaced Yours…Again)
- A good-sized pot for boiling. Don’t have one? A big-ish frying pan works as long as you keep the carrots spread out.
- Colander or a slotted spoon—though once I just fished them out with a mug. (Wouldn’t really recommend, but in a pinch…)
- Big wooden spoon that’s slightly burned on one side. Not required, just seems to be what I grab every year.
How Long Do They Keep?
Store these glazed carrots in an airtight container in the fridge—technically they’re fine for 2-3 days, but honestly, in my house they never last more than a day! I think they taste even sweeter the next day. If you’re prepping ahead, reheat gently with a splash of water or, if you fancy, a smidge more butter.
How I Like to Serve These (And One Weird Christmas Tradition)
We always serve these alongside roast turkey and stuffing—classic British fare. Though, I’ll admit, my uncle nabs a handful cold for his midnight sandwich, which is frankly genius. I set them near the mashed potatoes to make sure everyone actually grabs some.
Pro Tips (Or: Here’s Where I Messed Up So You Don’t Have To)
- I once tried to shave time off by using high heat; totally regretted it because the glaze went from shiny to burnt in about ten seconds flat. Medium heat is your friend here, maybe even lower if you get distracted by family drama.
- Don’t crowd the pan when glazing. They’ll steam instead of glaze. Learned that the hard way.
- If you’re really behind, you can microwave the carrots. Honestly, the result is not quite the same but it’ll do on a mad busy day.
FAQ: Questions I’ve Actually Been Asked
- Can I make these ahead? Absolutely—just reheat gently. Maybe add a splash of water if they look dry. Or, if you’re feeling wild, a bit more butter.
- Are glazed carrots supposed to be super sweet? It’s really up to you—I like them a tad sweet but not ‘dessert-level’. Adjust sugar and taste as you go.
- Why do my carrots go mushy? You probably boiled them too long. Keep ’em tender, not floppy! I still get distracted and forget sometimes.
- Do I have to peel the carrots? You don’t, but the texture is a bit lovelier if you do, in my opinion. Unless you like that “extra fiber” vibe.
- Is brown sugar essential? Kinda. It has that caramelly thing going on. I’ve tried white sugar—bit flat. But maple syrup (like Cookie + Kate does) is a nice switch-up.
- Any way to make these vegan? Easy—just swap the butter for a plant-based version. Tastes nearly the same, honest!
And hey, if you want to get fancy, I once looked up a fancier version at BBC Good Food but honestly, this one’s easier and suits my style better.
Anyhow, enough faffing. Make these once and you’ll see why they’re now a fixture on our Christmas table (and why the leftovers seem to vanish on Christmas night… suspiciously quickly).
Ingredients
- 1 lb carrots, peeled and sliced
- 3 tbsp unsalted butter
- 3 tbsp brown sugar
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1/8 tsp black pepper
- 1 tbsp chopped fresh parsley (optional)
- 1/4 cup water
Instructions
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1Peel and slice the carrots into uniform rounds or sticks.
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2In a large skillet, add the carrots and water. Cover and cook over medium heat for 5-7 minutes until the carrots begin to soften.
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3Add the butter, brown sugar, cinnamon, salt, and black pepper to the skillet with the carrots.
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4Uncover and cook for another 10-12 minutes, stirring occasionally, until the carrots are tender and the glaze is thickened.
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5Remove from heat, garnish with chopped fresh parsley if desired, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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