French Glazed Carrots (Carottes Vichy)

Elegant, buttery, and naturally sweet without being cloying—this is the French side dish that transforms humble carrots into something special enough to steal the show at dinner.

Ingredients:

• 750g carrots, peeled and cut into ½cm coins
• 45g butter
• 250ml water
• ½ teaspoon salt
• 1 teaspoon sugar
• Freshly cracked black pepper
• Fresh parsley, chopped (optional)

Method:

1. Combine carrots, butter, water, salt, and sugar in a large skillet over medium heat.
2. Bring to a simmer and cook uncovered for 12–15 minutes, stirring occasionally, until carrots are just tender and most of the liquid has evaporated.
3. Continue cooking for another 1–2 minutes, swirling the pan gently, until the remaining liquid reduces to a light glaze coating the carrots.
4. Season with pepper to taste and finish with a scatter of fresh parsley if you like.
5. Serve warm or at room temperature.

Full recipe at RecipeTin Eats →

Chef's tip: Don't skip the gentle swirl at the end—that's where the magic happens. As the liquid reduces to nearly nothing, the butter and carrot juices emulsify into a silky glaze that clings to every slice. It's the difference between cooked carrots and restaurant-worthy ones.