Tested till perfect Glazed Carrots

Glazed Carrots

The restaurant trick to perfectly cooked carrots is uniform thickness, good timing and simple seasoning. 

By Soo Kim and The Test Kitchen

Source: Canadian Living Magazine: October 2011

Recipe4 out of 5 based on 9 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 10


  • 2 lb 2lbsmall thin carrotcarrots, peeled
  • 2 tbsp 2tbspbutter
  • 1 tbsp 1tbspliquid honey
  • 1/2 tsp 1/2tspgranulated sugar
  • 1 pinch 1pinchsalt
  • 1/2 cup 1/2cupunsalted pistachios, chopped
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Cut carrots in half crosswise on diagonal. Halve tops lengthwise.

In large skillet, cover and bring carrots, butter, honey, sugar, salt and 1/3 cup water to boil over high heat; cook until slightly tender, about 4 minutes.

Reduce heat to medium-high; cook, uncovered and stirring occasionally, until tender and liquid has evaporated, 3 to 4 minutes. Serve sprinkled with pistachios.

Nutritional Information Per serving: about

cal 88 pro 2g total fat 5g sat. fat 2g
carb 10g fibre 3g chol 6mg sodium 60mg
potassium 239mg

% RDI:

calcium 3 iron 4 vit A 130 vit C 5
folate 6
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