Glazed Carrots

Glazed Carrots

These delicious, yet simple, glazed carrots are such a versatile side dish for so many meats ~ grilled or baked chicken, roast beef, pork chops, ribs, or pork roast, etc.

I like this particular recipe because the carrots are cooked until crisp-tender in boiling water, and the sauce is cooked separately and then stirred into the carrots when they’re ready to be served. ¬†For me, this reduces the incidents of over-cooking or under-cooking the carrots, or burning the glaze, and I can proudly serve up perfectly cooked glazed carrots that are buttery and slightly sweet with a very mild tangy flavor.

The leftovers are just as delicious as they are when eaten fresh so don’t be intimidated by the large quantity of carrots in the recipe.

Sprinkle with a bit of parsley, if desired.

Slow-cooked Italian Roast Beef with Glazed Carrots

Glazed Carrots

Glazed Carrots


  • 2 pounds carrots, peeled and cut on the bias 1/4 inch thick
  • 5 tablespoons butter
  • 1/4 cup packed brown sugar
  • 4 teaspoons Dijon mustard
  • 1 teaspoon white vinegar
  • Kosher salt
  • Parsley, optional


  1. Bring a large saucepan of generously salted water {the water should taste salty} to a boil.
  2. Add the carrots and cook until crisp-tender, about 5 minutes. Drain and set aside.
  3. In the same saucepan over low heat, add the butter, brown sugar, and mustard. Heat through, stirring occasionally, until the butter has melted and the sugar has dissolved, about 3 minutes.
  4. When ready to serve, return the carrots to the saucepan.
  5. Add the vinegar and stir to coat the carrots.
  6. Season with additional salt as needed.
  7. Sprinkle with parsley, if desired.


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One Response to Glazed Carrots

  1. Bindu May 29, 2014 at 6:43 am #

    That is a good recipe. Pictures are awesome too.

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