Glazed Carrots
Glazed Carrots
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Glazed Carrots

10 MIN
15 MIN



  1. In a large skillet, bring the broth and carrots to a boil. Season with salt and pepper. Cover and simmer gently for 10 to 15 minutes, until al dente. Uncover and let reduce until almost dry. Add the butter and honey and cook, stirring, until the carrots are glazed. Adjust the seasoning.
  2. Place the carrots in a serving dish and sprinkle with chives. Delicious with grilled meat, fish and poultry.


For an attractive presentation, leave 2.5-cm (1-inch) tops (foliage). And take this opportunity to vary the carrots colours: yellow, orange, white, red.


  1. This was delicious. I hate cooked carrots but even I ate this. Not too sweet.

  2. Good, but not outstanding. I found it just OK, but I am also not usually a fan of sweet-tasting vegetables! If you are making this dish earlier to reheat later, keep testing the carrots while simmering to make sure they do not become too soft. Remove the broth yourself as soon as the carrots reach the al dente stage; do not continue to cook it down as the recipe indicates, otherwise the dish will become too mushy.

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Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.