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15-Minute Buttery Glazed Shredded Carrots
Sweet carrots, shredded fine and simmered briefly, transform into a tender side dish that pairs with almost anything. Boiling them with a touch of butter, sugar, and salt brings out their natural earthiness while keeping the texture soft but never mushy. It's a brilliantly simple method that creates a light, glossy glaze to coat every strand. You'll love how easily this rounds out a plate of roasted chicken or grilled steak.
Equipment
- Saucepan
- Stovetop
Ingredients
- 4 carrots, peeled and shredded (2 cups)
- 2 tablespoons water
- 2 tablespoons butter or margarine
- 1 teaspoon sugar
- ½ teaspoon salt
Instructions
- 1Combine the shredded carrots, water, butter, sugar, and salt in a small saucepan. Set over high heat and bring the mixture to a boil.
- 2Reduce the heat to low and cover the pan. Simmer for 3 to 4 minutes, stirring occasionally, until the carrots are completely tender. Leaving the lid on traps the steam, helping them cook evenly without drying out.
Notes
- Variation: For a warmer flavor profile, stir in a pinch of ground cloves and ground ginger before cooking.
- Prep: You can use pre-shredded carrots from the store to save time, though freshly grated ones tend to be juicier.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days.