Glazed Carrots
Recipes > Dinner > Side Dishes > Glazed Carrots

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Recipe Checklist:
  • 5 medium Carrots, Peeled, Planked and Point Neuf
  • 1/4 cup Vegetable Oil
  • 1 oz Whole Butter
  • 2 T Honey
  • ¼ cup of Water
  • ¼ cup of Brandy
  • Salt (to taste)
  • Cracked Black Pepper (to taste)
  • 1/8 cup Chopped Parsley
Tools & Equipment
  • Cutting Board
  • Chefs Knife
  • Measuring Cup
  • Measuring Spoons
  • Large Skillet or Saute Pan
  • Mixing Spoon
  • Peeler
  • Whisk
Estimated Time
20 Minutes
Serves 4-6
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Peel the Carrots and then use your Chef’s Knife to take them to a Pont Neuf. You may to Chop the Parsley as part of your preparation, but, depending on your knife skills, you could also do your chopping while the Carrots are cooking.

By the way, if you want to add some heat to your Glazed Carrots, you could add 1 T of Chili Powder (or Paprika) to your Mise en Place.


Begin by placing a large Cast Iron Skillet or Sauté Pan on the stovetop on Medium Heat. As the pan builds up a little heat, add the Vegetable Oil.   

When the Vegetable Oil begins to separate and form legs, it is approaching its Smoke Point which means that it is getting hot enough to begin cooking.  Place the Carrots in the oil, cut-side down. Sauté them, without turning, until they are tender. This should take about 5-7 minutes. A Visual Clue that they are done will be that their sides will be Browned. If you are just starting your culinary adventures and want to use an extra test for doneness, you can use the Knife Test. If the knife comes out of the cooking carrots cleanly and easily, they are ready.

Once Browned, add the Honey and the 1/4 cup of water to the pan. Stir everything together with a Mixing Spoon. Let them cook a few moments before shutting off the burner and moving the pan away from any spark or flame.

If you choose to do the Brandy step, we are going to be working with a flammable Deglazing Liquid. It has a high alcohol content and want to burn. An open spark or flame and very flammable items are a dangerous combination that will ignite and cause a fire.

If you have any questions about your ability to work with the alcoholic Brandy, stop now and skip using it. If you wish to learn more about how Teaching Chef (Smart Kitchen’s Chef Instructor) works with it, just Join and navigate to the Whiskey Pan Sauce Exercise before you attempt this Glazed Carrots recipe.

If you are going to proceed with the Brandy, know that it will flame up and a ball of fire will be present on your stovetop. You will have to have steady nerves to make sure that it stays burning inside the controlled environment of the Sauté Pan.  Again, it is also possible to opt out and skip the Brandy.

With the safety discussion out of the way, let’s get to the Deglazing.  Before adding the Brandy to the pan, turn off the flame and move the pan away from any flame or spark source. Off of the stove and onto a nearby counter should do it. Add the Brandy safely and then return the pan to the burner using a kitchen towel or Oven Mitt. Make sure it is centered, and that most of you is out of the way before relighting the heat source.  Expect the Brandy to immediately flare up.  Don’t get startled.

As the Alcohol in the Brandy burns off, use an Oven Mitt (or Kitchen Towel) to carefully grab the handle of the pan. Rapidly move the Sauté Pan back and forth to swirl the liquid around and Deglaze the pan.  We advise shaking, as opposed to stirring, because the contents well likely still be flaming as the Brandy burns off.  If most of you remains far away from the flames, that is the safest approach. 

It should only take about 10 seconds for the Alcohol in the Brandy to burn off and for the flames to go out.  Once that happens, turn the heat down to Low Heat. At this point almost all of the Fond has been loosened and incorporated into the Glazed Carrots. You can now safely use a Mixing Spoon or Whisk to stir them briefly, especially if you see any remaining Fond still stuck to the bottom of the pan. Stir them on Low Heat until all of the liquid has dissipated and the Carrots are well Glazed.

Finally, Season the Carrots with Salt and Pepper. Garnish them with the Chopped Parsley and serve them warm. Held hot they should be good for about 4 hours.