So incredibly easy to make; Glazed Carrots with Herbs. Throw Chopped Carrots in a pot to simmer with some key ingredients. At the last minute turn up the heat and watch the liquid turn to glaze. Simple recipe for the most delicious and beautiful Glazed Carrots ever made.
Glazed Carrots with Herbs
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Glazed carrots are just the most wonderful vegetable side dish ever. In fact, sometimes we eat them as our main dish. My entire family loves these tender, perfectly cooked and naturally sweet, with just the right amount of savory; Glazed Carrots. This is such a simple recipe to produce such a “beautiful to my tastebuds” final product. And it’s fast. When I am making a dinner and realize I need another side or vegetable to go along with it, I will whip up a pot of these carrots in just minutes and am always pleased with the results. These Glazed Carrots with Herbs seriously compliment everything.
On the Farm:
For the first eight years of my life I lived on a farm. My sister Christa and myself were always tasked with the picking (is picking the right word since we were pulling them from the ground?) of the carrots. Have you ever tried a fresh from the ground carrot? Y’all they are so good! Well, if you wash them that is. Don’t eat it fresh-fresh from the ground… Once washed though. Oh my goodness! You never even knew carrots could taste so good! One day when I grow up, I am going to have my own garden and I am going to grow my own carrots. Lots of them! Because I guarantee I will eat over half of them the moment they are picked (and washed!). Same with homegrown cucumbers and beefsteak tomatoes. Mmmm… Oh! I digress, we are talking about carrots today.
Well if you can’t have them fresh from the garden, I truly believe that glazing your carrots is the perfect thing to do with carrots. If you do it right, then your glazed carrots will be just the right amount of tender with a savory-sweet taste and a subtle hint of herbs. It’s a most beautiful dish!
Paleo and Whole 30 Substitutions:
The true technique for glazing vegetables is not Paleo or Whole 30 friendly. It takes sugar and butter and is the way I prefer, but with a couple adjustments/ substitutions, you can actually make these Glazed Carrots in a Paleo and Whole 30 friendly way too. Instead of Butter we will use Ghee or Clarified Butter, or Olive Oil. Also, instead of sugar we will substitute honey.
Recipe for Paleo/Whole 30 Friendly Glazed Carrots:
5-8 Carrots, peeled and Chopped into 1-1.5 inch pieces (Approx 2-2.5 cups)
Cold Water
1 tsp Ghee Clarified Butter or Olive Oil
1 TBS Minced Chives
4 Sprigs Italian or Flat Leaf Parsley
1 TBS Honey
Dash of Pepper, or for some spice; Cayenne Pepper
- Place your carrots in a large sauce pan/saute pan in a single layer. It is important that you don’t pile them atop each other.
- Add water until it comes to just the tops of the carrot pieces. Then add the Ghee or Olive Oil, The Herbs, salt, pepper and the Honey.
- Bring the water to a boil then drop the heat down to a med-low-low. Let the carrots simmer for approximately 8-10 minutes.
- Turn the heat back up to a high temperature right there at the end until the liquid reduces to a glaze. Shaking the pan back and forth as you are tossing and turning the vegetables in the glaze at the high heat until they are fully coated.
- Transfer to a serving dish and sprinkle with salt or Fluer de Sel (fancy French Coarse Salt) to taste.
- Serve immediately.
I do love to eat healthy, which is why I included the healthiest version of these Glazed Carrots. However, It only takes a scant teaspoon of sugar to glaze them the true way, so I am going to list that way on the actual recipe card for these Glazed Carrots; because it is my favorite way to make them.
The Recipe for these beautiful and delicious Glazed Carrots:
Save RecipeIngredients
- 5-8 Carrots, peeled and Chopped into 1-1.5 inch pieces (Approx 2-2.5 cups)
- Cold Water
- 1.5 tsp Butter
- 1 TBS Minced Chives
- 4 Sprigs Italian or Flat Leaf Parsley
- 1 tsp Sugar
- Dash of Pepper, or for some spice; Cayenne Pepper
Instructions
- Place your carrots in a large sauce pan/saute pan in a single layer. It is important that you don't pile them atop each other.
- Add water until it comes to just the tops of the carrot pieces. Then add the Butter, Herbs, Salt, Pepper and the Sugar.
- Bring the water to a boil then drop the heat down to a med-low-low. Let the carrots simmer for approximately 8-10 minutes.
- Turn the heat back up to a high temperature right there at the end until the liquid reduces to a glaze. Shaking the pan back and forth as you are tossing and turning the vegetables in the glaze at the high heat until they are fully coated.
- Transfer to a serving dish and sprinkle with salt or Fluer de Sel (fancy French Coarse Salt) to taste.
- Serve immediately.
Try serving these yummy Glazed Carrots with this Beef Tenderloin. Your tummy will be so happy!
Also, I would love you forever if you decided to share the love and pin these amazing Glazed Carrots with Herbs, to Pinterest!
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