Sweet Glazed Carrots

Preparation info

  • Serves


    • Difficulty


Appears in

The Times Calendar Cookbook

By Katie Stewart

Published 1977

  • About

Certain vegetables are naturally sweet in flavour. Carrots and onions are a good example, and in cooking the sweetness should be emphasized. Carrots taste lovely in a shiny butter glaze and when fresh peas are available combine both, as they look pretty together.


  • 450 g/1 lb new carrots
  • ½ onion, finely chopped
  • bay leaf
  • 2 teaspoons castor sugar
  • 15 g/½ oz butter
  • 1.5 dl/¼ pint water


    Scrape the carrots and slice or dice. Place in a saucepan and add the onion, bay leaf, sugar, butter and water. Cover with a lid and bring up to the boil, then cook over moderate heat. After about 20 minutes the carrots should be tender. Remove the pan lid and continue to boil quickly so that the water remaining in the pan evaporates.

    When the carrots begin to fry in the butter glaze that remains, draw them off the heat. Toss them, check the seasoning and serve in the shiny butter glaze. If you add peas, do so towards the end of cooking time as they take less time to cook than carrots.