Christmas Dinner/ In The Kitchen/ recipe/ side dish/ Thanksgiving

50 Shades of Carrots: Glazed Carrots

 This fall we’ve visited our local farmers markets quite a few times already, which is well documented on my Instagram feed, lol!  But it’s THE best time of year to stock up on farm fresh produce, as the markets are brimming with beautiful fruit and vegetables.  There’s just nothing in the world like the taste of fresh grown food.  

Especially carrots.  Carrots fresh from the garden taste SO good, don’t they?!  Carrots bought all year at the grocery store pale in comparison to fresh carrots.  So I take advantage of the time of year, and stock up.  We eat carrots like candy around here in the summer & fall.


And this season there are a lot more coloured carrots than I have seen before, so we just had to try them.  They are delicious!  They taste like regular orange carrots, but they’re just more interesting in their colouring.  I mean, look at these carrots!  Purple, yellow, green and orange.  These are not dyed, they are naturally like this.  Isn’t nature amazing?!

Here’s a little tidbit of info for you…the orange carrot that we are used to these days, is actually a relative newcomer on the carrot scene!  Carrots were originally purple and white!  Who knew?


Because these colourful carrots were so gorgeous, I wanted to serve them up for our Sunday dinner using a recipe I love to use for carrots:  glazed carrots.  BUT I have to say that my glazed carrots with the coloured carrots didn’t look so great…the purple carrots kind of turned all the carrots purplish in colour, and not in a good way.  My advice would be to cook the purple carrots on their own, and for this dish I would just use regular orange carrots.

The coloured carrots definitely look a lot prettier raw, and I bet they would look nice roasted too.  But boiled, not so much.  I just wanted to show you how gorgeous the coloured carrots are, anyway!



Glazed Carrots


  • 1 lb of carrots (which is about 2 1/2 cups of carrots cut into 1/2 inch rounds)
  • 3 tbsp butter
  • 1/2 tsp sugar
  • salt
  • 12 tbsp fresh herbs like dill or tarragon (optional)


  1. Cut the carrots into 1/2 inch rounds.
  2. Put them into a saucepan and add the butter, sugar and salt to taste.
  3. Then add enough water to just barely cover the carrots.
  4. Bring the carrots to a boil, and cook over high heat, stirring occasionally.
  5. Cook until the liquid has reduced into a syrup like glaze, and the carrots are tender. This should take about 10-15 minutes.
  6. If the carrots are tender, but the liquid is not syrupy yet, remove the carrots (put them in a serving dish) then cook the liquid until it is like a syrup.
  7. If the liquid is syrupy but the carrots are not cooked, just add 1/4 to 1/2 cup water and cook until the carrots are tender.
  8. When the carrots are done, you can serve them as is, or toss them with fresh herbs.
Recipe from Fine Cooking

Anyway, I hope you like this recipe for glazed carrots.  It’s our most favourite way to enjoy cooked carrots…SO delish…they’re buttery and a little bit salty and a little bit sweet.  Yum.

Have a delicious day!

You Might Also Like


  • Reply
    Christy @ Creating a Beautiful Life
    September 24, 2013 at 8:29 AM

    This looks yummy! Do you use regular white sugar or brown sugar…or maybe it doesn’t matter?

    Christy @ Creating a Beautiful Life

    • Reply
      September 24, 2013 at 10:51 AM

      Good question! Either would work (I just used white sugar), but I bet brown sugar would be even better!

  • Reply
    Leslie Lambert
    September 25, 2013 at 7:33 PM

    Hah…love the post title! 🙂 What gorgeous pictures! This would be great to link up to Create It Thursday #21…it’s live now! Hope to see you there!

  • Reply
    Mallory @ Because I Like Chocolate
    October 5, 2013 at 2:08 PM

    I am compiling a Thanksgiving themed link love post for this Friday and these are definitely going to be on it. Perfect for a side dish!

    • Reply
      October 8, 2013 at 10:23 PM

      Thank you Mallory! Have a great week!

  • Reply
    Pecan Pie
    October 16, 2013 at 4:27 PM

    […] and BBQ’d Turkey Turkey Gravy Mashed Potatoes Green Beans Sweet Potato Casserole Glazed Carrots Sweet Roasted Rosemary Acorn Squash Wedges Braided Squash Crescent (Bread) Raisin and Herb […]

  • Reply
    Roasted Brown Sugar & Rosemary Squash Wedges - A Pretty Life In The Suburbs
    October 25, 2013 at 9:17 AM

    […] and BBQ’d Turkey Turkey Gravy Mashed Potatoes Green Beans Sweet Potato Casserole Glazed Carrots Roasted Brown Sugar & Rosemary Squash Wedges Braided Squash Crescent (Bread) Raisin and Herb […]

  • Reply
    Sweet Potato Casserole - A Pretty Life In The Suburbs
    November 6, 2013 at 9:47 AM

    […] and BBQ’d Turkey Turkey Gravy Mashed Potatoes Green Beans Sweet Potato Casserole Glazed Carrots Roasted Brown Sugar & Rosemary Squash Wedges Braided Squash Crescent (Bread) Raisin and Herb […]

  • Reply
    Friday Link Love - Thanksgiving Edition! | Because I Like Chocolate
    January 13, 2014 at 5:04 PM

    […] Glazed carrots sound like a side dish to me, thanks to Jo-Anna at A Pretty Life in the […]

  • Reply
    Champ Mashed Potatoes and Gravy - A Pretty Life In The Suburbs
    April 2, 2015 at 12:51 PM

    […] year I’m going to switch things up a bit and serve a baked ham, fresh steamed green beans, glazed carrots and mashed potatoes and gravy.  Yes gravy at Easter.  You can have gravy with ham.  I know […]

  • Reply
    Carrot Cake Cookies with Cream Cheese Drizzle - A Pretty Life In The Suburbs
    June 29, 2015 at 8:40 PM

    […] it not with Carrot Cake being one of the main desserts this time of year, oh and can’t forget glazed carrots on the dinner table!  And we can’t forget the Easter bunny…the carrot is his choice of […]

  • Reply
    caroll west
    March 20, 2019 at 6:07 PM

    Glazed carrots would be great for our upcoming fundraiser with Sloppy Joe’s. What would be the recipe for 20 people?

  • Leave a Reply

    Recipe rating