Glazed Parsley Carrots
Updated Oct. 28, 2025
- Total Time
- 15 minutes
- Rating
- Comments
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Ingredients
- 1¼pounds carrots, trimmed and scraped
- Salt and freshly ground pepper to taste
- ½teaspoon sugar
- ¼cup water
- 1tablespoon fresh lemon juice
- 2tablespoons butter
- 2tablespoons finely chopped parsley
Nutritional analysis per serving (4 servings)
114 calories; 6 grams fat; 4 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 15 grams carbohydrates; 4 grams dietary fiber; 7 grams sugars; 2 grams protein; 396 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the carrot into very thin slices. There should be about 4 cups. Place in a saucepan. Add salt, pepper, sugar, water, lemon juice and butter.
- Step 2
Cover tightly. Cook over moderately high heat, shaking pan occasionally. Cook about 7 minutes until carrots are tender, the liquid has evaporated and the carrots are lightly glazed. Take care they do not burn. Sprinkle with parsley and serve.
Private Notes
Comments
The recipe says "cover tightly" and "until ... the liquid has evaporated." Either the author has an interesting definition of "tightly," or I do. After the seven minutes, I uncovered, turned off the heat, and let the remain liquid cook off, stirring all the while...
I've made a variation of this dish for many years — Julia Child's version but with canned beef stock. I usually serve it with mac and cheese. It's a great fall or winter dish.
How do you "cut the carrot into very thin slices" so that it looks like the photo of the Glazed Parsley Carrots?
Anyone tried this with a 1-1 sugar substitute?
I make this frequently. Another twist is to use lime juice rather than lemon and dill instead of parsley.
I made this tonight with carrots from the food pantry at my partner's church. It's a keeper. I added the description because some folks say the carrots have to be young and/or organic. They don't, but they do have to be thinly sliced. Cooking took a bit longer than 7 minutes, but that might be because I cut up a lot of carrots. I recommend this for a quick, tasty side dish.