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Martha Stewart-Inspired Glazed Carrots

Close-up of Martha Stewart-Inspired Glazed Carrots showing its texture
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Tender carrots bathed in a buttery brown sugar glaze, finished with a pinch of salt and a bright note of lemon. Inspired by Martha Stewart’s classic home-cooking style, this side dish is simple, polished, and welcome at any table. The carrots stay just crisp at the edges while the glaze turns glossy and clings to every piece.

Ingredients

Scale
  • 2 pounds (910g) carrots, peeled and cut into 2-inch (5cm) lengths, thick pieces halved lengthwise
  • 1/2 cup (113g) unsalted butter
  • 1/3 cup (67g) packed light brown sugar
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup (120ml) water
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon chopped fresh flat-leaf parsley, for garnish

Instructions

  1. Peel the carrots and cut them into 2-inch (5cm) lengths, halving any thick pieces lengthwise so they cook evenly. Aim for pieces about 3/4 inch (2cm) thick; uneven pieces will cook at different rates and some will turn mushy before the rest are tender.
  2. Melt the butter in a 12-inch (30cm) skillet over medium heat until foamy but not browned, about 1 minute. Add the carrots and cook, stirring occasionally, until they begin to soften and take on a little color, 5 to 6 minutes.
  3. Sprinkle the brown sugar, kosher salt, and black pepper over the carrots and stir to coat evenly. Cook for 2 minutes, stirring, until the sugar melts and the carrots look glossy.
  4. Pour in the water and bring to a gentle simmer. Cover the skillet and cook, stirring once or twice, until the carrots are just tender when pierced with a knife, 8 to 10 minutes. Do not let the pan go dry; add a splash more water if needed.
  5. Uncover the skillet and increase the heat to medium-high. Cook, stirring often, until the liquid reduces to a syrupy glaze that coats the carrots, 4 to 5 minutes. Watch closely at the end because the sugar can scorch quickly once the liquid is gone.
  6. Remove the skillet from the heat and stir in the fresh lemon juice. Taste and adjust with a pinch more salt if needed. Transfer to a serving dish, garnish with parsley, and serve warm.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium-low heat with 1 tablespoon of water, covered, for 3 to 4 minutes, or microwave covered on high in 30-second intervals until hot. The carrots can be peeled and cut up to 2 days ahead and kept in a sealed bag in the refrigerator with a damp paper towel. This dish is best made fresh, but it can be cooked through step 4 up to 1 day ahead, cooled, and refrigerated; finish with the glazing step just before serving. Freezing is not recommended because the carrots become watery and soft.

Nutrition

Keywords: glazed carrots, Martha Stewart carrots, brown sugar carrots, butter glazed carrots, easy side dish, stovetop carrots, holiday side dish, Thanksgiving carrots, carrot recipe, homemade glazed carrots, spring side dish

Find it online: https://marthadishes.com/martha-stewart-glazed-carrots-recipe/