When you dive deep into the culinary traditions of the South, you uncover gems that have graced our tables for generations. So many southern dishes are just so classically simple and delicious. Glazed carrots is certainly one of those recipes. Found in the Edna Lewis cookbook (available in the Foundations box), this glazed carrots recipe adds a touch of sophistication to any meal, whether it’s a casual family dinner or a festive holiday feast.

A Dish with Roots in Tradition

Glazed carrots are a testament to the simplicity of Southern cooking. Taking a humble vegetable and transforming it with just a touch of sweetness showcases the art of taking the ordinary and making it extraordinary. 

Prep the Carrots

Start with fresh carrots. After cooking, the glazed carrots should still have some bite to them. If you start with past their prime, floppy carrots you won’t get that bite after they’re cooked and they’ll be mushy. We suggest using a variety of carrot colors to add some extra appeal to this simple side dish. For a rustic look, don’t peel your carrots. Just give them a good wash and dry the carrots with a clean cloth. Slice them into thin round slices about 1/4″ thick and about the size of a nickel.

Cooking the Carrots to Perfection

Start by heating a heavy skillet to a medium high heat. Using a cast iron skillet is recommended to create a beautiful caramelization on the carrots. Add the butter to the hot pan. Depending on the heat of your pan, you may need to keep the butter moving in the pan to avoid burning. When it foams and becomes very hot, add the carrot slices, stirring constantly for 1-2 minutes. Sprinkle the cold water over the carrots and cover tightly. Turn the heat down to keep the carrots from burning. Keep covered for 4 minutes.

Creating the Perfect Glaze

What makes this dish more exciting than boiled carrots is the delicious glaze that brings out the natural sweetness of the carrots. After the carrots have cooked covered for 4 minutes, remove the cover, stir the carrots, and test for tenderness. If they are fork tender, sprinkle over the salt and sugar. Turn up the burner and stir briskly to melt the sugar without burning. Serve hot.

A Perfect Pair to Any Main

Whether you’re serving up a roast, grilling some chicken, or even going vegetarian, glazed carrots fit right in. Their sweetness complements savory dishes, and their vibrant color adds a burst of warmth to your table. Serve them up at your next get-together and your guests will be asking for seconds.

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Edna Lewis Glazed Carrots

Elevate your meal with this sweet and timeless Southern side dish.

Ingredients:

• 4 to 5 medium sized carrots (multiple colors is recommended)
• 2 tablespoons butter
• 2 tablespoons cold water
• 1/2 teaspoon salt
• 2 teaspoons sugar
• Optional: Garnish with dried or fresh chopped thyme or parsley.

Directions:

1. Wash the carrots well and dry them with a clean cloth.
2. Slice the carrots into thin round slices about 1/4″ thick.
3. Heat a heavy skillet and add the butter. When it foams and becomes very hot spill in the carrot slices stirring constantly for 1-2 minutes.
4. Sprinkle the cold water over the carrots and cover tightly. Turn the heat down to keep the contents from burning. Keep covered for 4 minutes.
5. After 4 minutes remove the cover stir the carrots and test for tenderness. If tender enough, sprinkle over the salt and sugar. Turn up the burner and stir briskly to melt the sugar without burning. Serve hot.
6. Optional: Garnish with dried or fresh chopped thyme or parsley.

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