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Under 30 Minutes

Glazed Carrots

  • Prep:
  • Total Time:
  • Servings: 4
Glazed Carrots

Source: Everyday Food, May/June 2003


  • 9 carrots (1 1/2 pounds)
  • 1 tablespoon sugar
  • 2 tablespoons butter
  • 1/2 teaspoon salt
  • Pepper


  1. Quarter and cut carrots into 2-inch lengths.

  2. In a skillet, bring carrots, sugar, 1/2 cup water, butter, and salt to boil. Reduce heat; simmer, partly covered, 6 minutes.

  3. Cook uncovered, over high, tossing often until tender, 3 to 4 minutes. Season with pepper.

Reviews (5)

  • Melody Recktenwald 23 Nov, 2012

    I like this recipe because the glaze is subtle enough not to overwhelm the flavor of the carrots. Sometimes if I'm short on time I'll use a bag of baby carrots that are pre-washed and pre-peeled.

  • dmholton 1 Feb, 2011

    Perfect, as is! Best glazed carrots I've ever had.

  • graziela 2 Sep, 2010

    I have been using this recipe since it came out in the 2003 Everyday Food magazine. I will not fix glazed carrots any other way, my family loves these just they way they are. ;)

  • India141 9 Jul, 2010

    These carrots were delicious! The glaze was not too sweet and did not overwhelm the carrots. I would recommend this dish. They were a hit during dinner!

  • alessapo 9 Mar, 2009

    delicious way to make carrots. neither me nor my boyfriend are really huge fans of carrots, or most cooked vegetables, but i had some laying around and thought this might be a good way to add veggies into our dinner. i overcooked them a little waiting for him to get home because i wanted them to stay warm, and even a little softer than they should have been they were really yummy. im going to make them again soon and i bet they will be even better with a little crispness left in them!

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