Glazed Parsley Carrots

By Pierre Franey

Updated Oct. 27, 2025

Glazed Parsley Carrots
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
15 minutes
Rating
5(1,146)
Comments
Read comments

This is a French classic, carrots Vichy, or glazed carrots. The idea is simply to cook the carrots with some sugar, water, lemon juice and butter until they are tender and glazed with the melted sugar. Care must be taken to avoid overcooking and burning the sugar mixture.

Featured in: 60-MINUTE GOURMET

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 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
Ingredient Substitution Guide
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.

Powered by

Preparation

  1. 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.

  2. 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

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,146 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

dafydd

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...

Ralph

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.

Ruby

How do you "cut the carrot into very thin slices" so that it looks like the photo of the Glazed Parsley Carrots?

kayvee

Made these for Easter dinner. Frankly, just kind of meh. Lots of liquid, but not much glazing going on, and lemon was the prominent flavor upon biting into them.

globalcopywrite

I tried this with the addition of a crushed clove of garlic which I removed before serving. (Hat tip to Gordon Ramsay.) I left the sugar out which didn’t hurt a thing because my carrots were already sweet.

TW

After 7 minutes covered it still had lots of liquid. I allowed some steam out and cooked 12-15 minutes, stirring regularly until the liquid nearly evaporated and sugars caramelized. It was still pretty el dente, but delicious. Would make again.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.