Quick Glazed Carrots

If raw carrots aren’t your thing, consider this quick and easy recipe from Mark Bittman as an alternative to oven roasting these delectable veggies. Naturally sweet, carrots are rendered even sweeter with this treatment and it’s a speedy recipe for a tasty and eye-catching weeknight side. Don’t hesitate to add the optional lemon juice as its mild acidity brightens the flavors.

Recipe by Mark Bittman
From the How to Cook Everything® app

Serves: 4
Prep Time: 5 min
Cook Time: 30 min
Ready In: 35 min
  • 1 lb carrots, cut into coins or sticks
  • 2 TBSP butter or extra virgin olive oil (use butter if serving hot and oil if serving at room temperature or cold)
  • salt and pepper
  • 1 tsp lemon juice (optional)
  • chopped fresh parsley, dill, mint, basil, or chervil leaves for garnish (optional)
  1. Combine carrots with butter or oil in a saucepan no more than 6 inches in diameter.
  2. Sprinkle with salt and pepper. Add about ⅓ cup water (or white wine or stock if you prefer).
  3. Bring to a boil, cover, and lower heat to simmer.
  4. Cook until tender and the liquid is mostly gone, 10 to 20 minutes.
  5. Uncover to boil off the remaining liquid; add the lemon juice, optional
  6. Taste to adjust seasonings.
  7. Serve hot or within 1-2 hours. Garnish with herbs right before serving.