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These glazed carrots are incredible! They simply melt in your mouth and will completely blow your mind with their irresistible sweet and buttery flavor. You can prepare this amazing side dish with just three ingredients (plus salt and pepper) in one pan!
⭐️ Why You Should Try It
- Simple and minimal ingredients. You only need 3 simple everyday ingredients and a couple of seasonings to make these delicious glazed carrots!
- An essential dish for the holiday season. This dish will steal the show on your holiday table, and we are not saying this lightly! These slightly caramelized carrots are sweet, salty, and so buttery your guests are bound to love it!
- A vibrant and nutritious side dish. Carrots are high in fiber, calcium, and potassium and low-calorie, making them a healthier side dish.
📘 What Are Carrots Vichy?
“Carrots Vichy” is a French side dish that consists of carrots sautéed in butter and then cooked in water until tender. It’s very similar to brown sugar-glazed carrots but not as sweet.
The carrots are super tender, slightly caramelized, and have the perfect balance of saltiness, sweetness, and richness. It’s one of my favorite side dishes!
About Vichy
In the central region of France lies the town of Vichy. It is a well-known spa and resort destination that boasts springs of naturally carbonated water. This water, known as “Vichy water,” is commercially available and widely used as table water and for cooking purposes throughout France.
For the little story, people used to make this carrot dish with Vichy’s sparkling water for its minerals. Nowadays, regular water is more commonly used for convenience.
🥕 Ingredient Notes
Making glazed carrots is not only easy but requires very little preparation and active time. Here is what you will need:
- Carrots – Use fresh and good-quality carrots. Avoid the ones sold in plastic bags, as the quality is usually lower. Instead of using sliced carrots, you can also use baby carrots.
- Butter – For richness. You can use store-bought vegan butter or homemade vegan butter.
- Sugar – I went with regular white sugar, but coconut sugar or maple syrup will also work perfectly.
- Water – Any kind of water works.
- Salt – To season.
- Ground black pepper – For a hint of earthiness. White pepper also works.
🥣 How to Make It
- Melt the butter. Start by melting the butter in a deep skillet or large saucepan.
- Sauté the carrots. Once melted, stir in a tablespoon of sugar and stir to dissolve it. Next, add the sliced carrots and sauté for 3-4 minutes, stirring regularly.
- Season. Once the carrots are lightly colored, season with salt and pepper.
- Let simmer. Cover the carrots with the water and bring to a boil. Lower the heat to a simmer and cook uncovered for 25-30 minutes, or until all the water evaporates and the carrots absorb the sweet buttery sauce. If carrots are not tender and there is no more water, add 1/4 to 1/2 cup of water and continue cooking.
- Caramelize. Once no more water remains, cook for another 3-4 minutes, stirring regularly, until the carrots get slightly browned edges. This step is critical to getting a sweet and caramelized flavor. to
- Adjust the seasonings. Once the carrots are caramelized, taste and adjust the saltiness to your liking. Top with a handful of fresh parsley and/or rosemary, and serve warm.
📔 Tips
- Peel the carrots (or not). If your carrots are organic, there is no need to peel them. Just brush them gently to remove any dirt, then rinse them with cold water. Otherwise, I recommend peeling them.
- Cut them evenly. For this recipe, it’s important to cut the carrots evenly. Use a sharp cooking knife and take your time to cut the carrots into even slices. Don’t compromise on this step for the best results.
- Add extra richness. While optional, I also like to stir in an additional teaspoon of butter at the end of cooking. It adds more richness and takes this dish to another level!
- Serve immediately. Serve the dish hot right after cooking to keep its texture and flavor intact. Do not let it sit too long, as the butter glaze can solidify.
🌿 Variations
Looking for ways to customize these carrots? Here are a few ideas:
- Add spices: A pinch of nutmeg, ground chili, smoked paprika, or ground ginger for a peppery flavor.
- Add herbs: Give the carrots a more herby flavor by adding either dried or fresh herbs such as rosemary, dried thyme, or oregano.
🍛 What to Serve It With
While these carrots make a great holiday side dish, they can also be enjoyed as a small meal with your favorite plant-based protein like tofu, vegan chicken, seitan, vegan fish, etc!
❄️ Storing and Reheating
- To store: You can store this dish in an airtight container in the refrigerator for up to 3 days.
- To freeze: Let the dish cool completely before transferring it to a freezer-safe container. It will keep for up to 3 months in the freezer.
- To reheat: Let it thaw in the refrigerator before reheating on the stovetop or in the microwave.
💬 FAQ
Yes, this carrot dish is equally delicious on the second day as it is on the first day!
Depending on the heat, you may run out of water before the carrots are completely tender. In that case, simply add about 1/2 cup of water and cook until the carrots are tender and no more water remains.
These glazed carrots make the perfect Thanksgiving or Christmas side dish! They’re a crowd-pleaser with a subtle sweetness and buttery flavor that everyone loves. Don’t hesitate to give them a try!
⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!
Note: This recipe was first released in September 2021 and was updated in December 2023.
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Easy Glazed Carrots (Carrots Vichy)
Ingredients
- 4 medium carrots peeled and cut into 1/8-inch thick slices
- 2 tbsp butter
- 1 tbsp sugar
- 1 and 1/3 cup water
- 1/4 tsp salt adjust to taste
- 1/8 tsp ground black pepper
Instructions
- Melt the butter in a deep and large non-stick skillet over medium heat. Once melted, add the sugar and stir to dissolve.
- Next, add the sliced carrots and sauté for 3-4 minutes, stirring regularly. Season with salt and pepper.
- Cover with the water and bring to a boil. Lower the heat to a simmer and cook uncovered for 25-30 minutes, or until all of the water has evaporated and the carrots are tender. If carrots are not cooked and there is no more water, add 1/4 to 1/2 cup of water and continue cooking.
- Keep cooking for another 3-4 minutes, stirring regularly, until the carrots get slightly browned edges. Taste and adjust the saltiness to taste.
- If you are making this dish for the holidays, feel free to stir in an additional teaspoon of butter for more richness and flavor. Top with chopped parsley and serve warm!
Notes
- Peel the carrots (or not). If your carrots are organic, there is no need to peel them. Just brush them gently to remove any dirt, then rinse them with cold water. Otherwise, I recommend peeling them.
- Cut them evenly. For this recipe, it’s important to cut the carrots evenly. Use a sharp cooking knife and take your time to cut the carrots into even slices. Don’t compromise on this step for the best results.
- Add extra richness. While optional, I also like to stir in an additional teaspoon of butter at the end of cooking. It adds more richness and takes this dish to another level!
- Serve immediately. Serve the dish hot right after cooking to keep its texture and flavor intact. Do not let it sit too long, as the butter glaze can solidify.
Nutrition
About the Author
Thomas Pagot is the founder, photographer, and recipe developer behind Full of Plants. He created the blog in 2016 as a personal cookbook for vegan recipes. Through years of recipe development, Thomas has successfully grown Full of Plants into a trusted resource for plant-based recipes.
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Leave a Comment
Hi Thomas. Can you tell me why the recipe calls for butter? I thought this was a vegan website.
Hi Shelley,
This is a vegan blog welcoming all-eaters. Nowadays, I think vegans are aware that vegan butter can be easily found in every supermarket (plus there is even a recipe for vegan butter on the blog). I do not feel there is a need to specify using vegan butter is people are vegan.
Thanks for the reply. Didn’t want to assume anything as I’m new to your posts.
No worries!
Tried! So so so so good!♥️
Thanks Sarina!
Can this be made ahead of time and transferred to steamer tray or warming tray to serve later or next day
Yes, you can make it ahead and then reheat it the next day in a pan over medium heat.
3 and 1 cup water is unclear. 3 what?
It is: 1 cup + 1/3 cup of water.
I tried it for my family. An excellent side dish. Thank you for sharing.
Thanks Emy!
He preparado exquisitos platos de todo mi gusto. Se supera cada vez más full of plants con sus recetas. EXCELENTE
Glad you liked it 🙂