It’s traditional to serve glazed carrots hot, but they’re also suitable at room temperature.
- 1 pound carrots, peeled
- 2-3 tablespoons unsalted butter
- 1 teaspoon salt
- 1/3 cup chicken stock (use vegetable stock for vegetarian option)
- 1 heaping tablespoon sugar
- 1/4 teaspoon white pepper (optional)
1 Prep the carrots: Slice the carrots into 1/8 to 1/4-inch disks or diagonally. Try to cut the pieces so they are about the same size as each other, so they cook evenly.
2 Sauté carrots in butter: Melt the butter in a sauté pan over medium-high heat, then add the carrots. Toss to combine and reduce the heat to medium. Sprinkle the salt over carrots and toss again. Sauté for 3-4 minutes.
3 Add sugar, pepper, stock: then add the sugar and white pepper (if using) and toss to combine. Add the stock. Cover the pot and cook for another 3 minutes.
4 Reduce liquid to a glaze: Uncover the pot and increase heat to medium-high. Toss the carrots once or twice to keep them moving, and cook away most of the liquid. Turn off the heat and taste. Add more salt and sugar to taste.