Glazed Carrots

Glazed Carrots

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Servings: 4
Calories: 175


  • 1.3 lb young carrots
  • 2 oz butter
  • 3 sugar lumps
  • 1/4 tsp salt
  • beef stock

for the garnish

  • 1 tbsp chopped parsley


  • Prepare the carrots but leave them whole.
  • Heat the butter in a saucepan. Add the carrots, sugar, salt, and enough stock to half cover the carrots.
  • Cook gently, without a lid, for 15-20 minutes or until the carrots are tender, shaking the pan occasionally.
  • Remove the carrots with a perforated spoon and keep warm.
  • Boil the stock rapidly in the pan until it is reduced to a rich glaze.
  • Replace the carrots, 2-3 at a time, and turn them in the glaze until they are thoroughly coated.
  • Place on a serving dish and garnish with parsley before serving.
Calories: 175 kcal
Carbohydrates: 17 g
Protein: 2 g
Fat: 12g
Saturated Fat: 7 g
Trans Fat: 1 g
Cholesterol: 30 mg
Sodium: 349 mg
Potassium: 481 mg
Fiber: 4 g
Sugar: 10 g
Vitamin A: 25066 IU
Vitamin C: 10 mg
Calcium: 54 mg
Iron: 1 mg
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