French · Side · All year
Glazed Carrots
4.6 · community
10m
Prep
15m
Cook
Easy
Level
140
Energy
Carrots Vichy-style: simmered in just enough water, butter, and honey that the liquid vanishes into a glaze at the exact moment they turn tender.
What you need
Ingredients
Servings
4
Before you start
Mise en place
Equipment
Sheet pan
Chef's knife
Prep checklist
Carrot — in thick coins
Sparkling Water — still water
3 steps
Method
1
Everything except parsley into a wide pan — the water just barely covering. Simmer briskly, uncovered.
2 min — timer available in cooking mode
2
In 12–15 minutes the water evaporates precisely as the carrots tenderize, leaving them rolling in a butter-honey glaze. Shake, don't stir, at the end.
14 min — timer available in cooking mode
Why this works
The technique is self-timing: if the water's gone but carrots are firm, add a splash; if they're soft but wet, crank the heat.
3
Parsley and a crack of pepper. The vegetable that converts children.
From the pass
Chef's notes
Taste before serving and adjust salt and acid — the last 30 seconds of seasoning matter more than any single ingredient.
Afterwards
Keep, reheat & pair
Storage
Refrigerate up to 3 days.
Freezing
Depends on the vegetable — roasted things reheat better than they freeze.
Reheating
Roasted vegetables re-crisp in a 200°C oven for 6–8 minutes; mashes loosen with a splash of warm milk over low heat.
Make ahead
Blanch or par-roast ahead, then finish with high heat just before serving.
Wine pairing
Follows the main.
Beer pairing
Follows the main.
On the plate
Serve it with
Sides
This is the side — pick a main.
Garnish
Fresh herbs
A knob of butter
Toasted nuts or seeds
Taste map
Flavour profile
Sweet
2
Salty
3
Sour
1
Bitter
1
Umami
2
Heat
0
Per serving
Nutrition
140
kcal
2g
protein
20g
carbs
7g
fat
3g
fiber
12g
sugar
520mg
sodium
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Your notes
Understand it
Lessons behind this dish
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