Glazed Carrot, Vicky
Sweet glazed carrots with butter, sugar, and a hint of nutmeg create a tender, flavorful side dish perfect for family dinners or special occasions. The caramelized finish and fresh parsley garnish make it visually appealing and delicious, complementing a variety of main courses.
Ingredients
Instructions
- Peel and slice the carrots approximately 1/4-inch thick.
- Place the sliced carrots in a saucepan or straight-sided sauté pan.
- Add enough water to barely cover the carrots.
- Add butter, sugar, salt, and nutmeg. Bring to a boil and reduce to simmer.
- Stir occasionally during simmering.
- Cook until almost all water has evaporated and carrots are tender.
- Toss the carrots to coat with the glaze.
- Garnish with chopped parsley, if desired.
Tips & Substitutions
For a deeper flavor, consider adding a splash of orange juice or a hint of ginger along with the butter and spices. If you prefer a healthier option, substitute the butter with olive oil or use honey instead of sugar. Adjust the amount of nutmeg based on your taste preference; a little goes a long way. Also, for more texture, try adding a handful of nuts or seeds before serving.
Serving Suggestions
These glazed carrots make an excellent side dish for roasted meats or vegetarian recipes like Sue Hill's Bounyacouda. They pair beautifully with a fresh salad or creamy mashed potatoes. For added color, serve alongside steamed green beans or a vibrant grain salad to create a well-rounded meal that impresses at any dinner table.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, gently warm the carrots in a skillet over low heat, adding a splash of water to prevent sticking, or microwave in short intervals until heated through. This will help maintain their glaze without overcooking them.
Nutrition & Diet Analysis (per serving)
Each serving of Glazed Carrot, Vicky contains roughly 308 calories, with 6g protein, 62g carbohydrates, and 7g fat. It is an excellent source of vitamin C (93% of the Daily Value) and dietary fiber (48% of the Daily Value), and a good source of potassium and protein. Note that it is relatively high in sodium, at 512mg per serving (22% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use baby carrots instead of whole carrots?
Yes, you can use baby carrots for this recipe. They are convenient and will cook faster, so keep an eye on them to prevent overcooking. Simply peel and slice them into halves or quarters for even cooking. The glaze will still work beautifully with baby carrots as well.
Is it possible to make this dish ahead of time?
Absolutely! You can prepare the glazed carrots ahead of time and store them in the refrigerator. Just follow the recipe until they are tender, then cool and refrigerate. When ready to serve, reheat gently on the stove or in the microwave, adding a little water or butter to refresh the glaze.
What can I substitute for butter in this recipe?
If you're looking for a dairy-free option, you can substitute the butter with olive oil or coconut oil. For a richer flavor, try using vegan butter. Each option will yield a slightly different taste but will still create a delicious glaze for the carrots.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).