Glazed Carrots



  • 1 lb of carrots (which is about 2 1/2 cups of carrots cut into 1/2 inch rounds)
  • 3 tbsp butter
  • 1/2 tsp sugar
  • salt
  • 12 tbsp fresh herbs like dill or tarragon (optional)


  1. Cut the carrots into 1/2 inch rounds.
  2. Put them into a saucepan and add the butter, sugar and salt to taste.
  3. Then add enough water to just barely cover the carrots.
  4. Bring the carrots to a boil, and cook over high heat, stirring occasionally.
  5. Cook until the liquid has reduced into a syrup like glaze, and the carrots are tender. This should take about 10-15 minutes.
  6. If the carrots are tender, but the liquid is not syrupy yet, remove the carrots (put them in a serving dish) then cook the liquid until it is like a syrup.
  7. If the liquid is syrupy but the carrots are not cooked, just add 1/4 to 1/2 cup water and cook until the carrots are tender.
  8. When the carrots are done, you can serve them as is, or toss them with fresh herbs.