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Honey Glazed Carrots, Pan-Glazed the French Way (Carottes Glacées)

Honey Glazed Carrots

Carrots simmered in a wide pan with butter, honey and just enough water, then uncovered so the liquid boils down into a glossy film that clings to every piece. Nothing is drained, so the flavor stays concentrated and sweet rather than watery. Parsley and black pepper cut the honey. It is the classical French glazing technique, done on the stovetop in under half an hour.
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Prep Time 10 minutes
Cook Time 22 minutes
Total Time 32 minutes
Servings: 6 People
Course: Side Dish
Cuisine: French
Calories: 135
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled, cut into 1/4 inch rounds or 2 inch batons
  • 3 tbsp unsalted butter cut into pieces
  • 2 tbsp honey mild, such as acacia or clover
  • 0.75 cup water enough to come halfway up the carrots
  • 0.75 tsp salt to taste
  • 0.25 tsp black pepper freshly ground
  • 2 tbsp fresh parsley chopped, to finish
  • 1 tsp orange juice optional, or sherry vinegar, for balance

Equipment

  • 1 wide shallow sauté pan with lid 12 inch, carrots must fit in one layer
  • 1 vegetable peeler
  • 1 Chef’s knife

Method
 

  1. Peel the carrots and cut them into even 1/4 inch rounds or 2 inch batons. Even pieces matter more than shape, since uneven cuts finish at different times and some will go soft before others are tender.
  2. Lay the carrots in a 12 inch sauté pan in a single layer. If they pile up, use a wider pan or cook in two batches. Crowding is what keeps carrots from glazing.
  3. Add the butter, honey and salt, then pour in just enough water to come about halfway up the carrots, roughly 3/4 cup. Do not cover them completely.
  4. Bring to a simmer over medium heat, cover with a lid, and cook 10 to 12 minutes until the carrots are barely tender and a knife tip slides in with slight resistance.
  5. Uncover and raise the heat to medium-high. Let the liquid reduce 6 to 10 minutes. Do not drain it off, this liquid is the glaze.
  6. Listen for the sound to change from a steady boil to a crackle as the water evaporates and only butter, honey and carrot juices remain in the pan.
  7. Lower the heat to medium and swirl the pan, rolling the carrots through the syrup until each piece is coated in a thin, shiny film, about 1 to 2 minutes. If the glaze tightens too much, add a tablespoon of water and swirl again.
  8. Take the pan off the heat. Stir in the orange juice if using, grind over the black pepper, and scatter the chopped parsley on top.
  9. Serve hot, straight from the pan, scraping out any glaze left behind.

Notes

  • Use a pan wide enough to hold the carrots in one layer. Piled-up carrots steam instead of glazing.
  • Listen to the pan. A steady boil means there is still water; a crackling, sputtering sound means the glaze is forming and it is time to start rolling the carrots.
  • Keep the heat moderate once uncovered. Honey scorches fast and takes the butter with it.
  • For the classical Vichy version, leave out the honey and use 2 teaspoons of sugar instead.
  • A splash of orange juice or sherry vinegar at the end balances the sweetness, bistro style.
  • Serve alongside roast chicken, holiday turkey, baked ham, roast beef or pork chops, with mashed potatoes and pan gravy.
  • Leftovers keep 3 days refrigerated. Reheat in a skillet with a teaspoon of water to loosen the glaze.