It wasn’t a big cooking day.
The kind of afternoon where you open the fridge and stare, waiting for something to feel doable.
There were carrots. Lots of them.
Leftover from a half-planned soup that never happened. And I remembered Martha’s glazed version — simple, barely sweet, more butter than you think is reasonable. I’ve made them before. Probably will again.
Sometimes you just want something warm, soft, and orange.
What the Original Looked Like
Martha’s glazed carrots recipe is tidy and old-fashioned in the best way.
Nine carrots, peeled and quartered lengthwise. Cut into short lengths, about two inches. That alone slows you down. Feels like prep in a house with wallpaper.
You toss them in a skillet with butter, sugar, salt, and water. Simmer gently. Then take the lid off and let it reduce into a glossy, sticky glaze that barely clings to each carrot. No herbs. No vinegar. Just sugar, butter, and time.
She finishes them with cracked black pepper, served warm. They don’t scream. They hum.
What I Did Differently
Not much. I didn’t measure the butter (just grabbed a hunk with a knife), and I added a pinch of flaky salt right at the end because that’s what I do now. Mae thinks I use it to feel fancy. She’s not wrong.
I also let them cook a little longer than she says — maybe five minutes uncovered instead of three. I like when the edges catch, just a little.
The Way It Went in My Kitchen
The carrots were older than they should’ve been.
A little bendy. Still good. I peeled them slowly at the counter while the dog stared like it was steak.
The butter sizzled in the pan and I dropped the carrots in too fast — splash. Sugar followed. I didn’t stir right away. Let it sit a second. Let it all settle.
When I put the lid on, it got quiet. I stepped back. Leaned against the stove like I used to during snow days when the radiator worked and no one needed me.
After six minutes, I took the lid off and turned up the heat. The water hissed down into syrup. I stirred. The carrots softened but stayed whole. Coated. Shiny. Like they’d had a good cry and were ready to be eaten.
Why I Let Mine Cook Longer
Martha says 3–4 minutes uncovered. I gave it 5.
I like when the glaze gets close to sticky, when the butter browns just a little, and the carrots catch on one side. Not burnt. Just honest.
And I added a pinch of sea salt at the end. Not in the original. But it made the whole thing feel warmer. More mine.
A Few Things I’ve Learned (That You Won’t Find in a Cookbook)
- Older carrots are still worth cooking
- The glaze doesn’t need to be thick — just shiny
- A little extra time on high heat makes the flavor bloom
- Salt at the end changes everything
- This sweet carrot side dish is better when eaten while leaning on the stove
Why I’ll Make These Glazed Carrots Again
Because they’re easy.
Because they make the kitchen smell like effort.
Because they turn a cheap vegetable into something golden.
And because sometimes, buttery carrots are enough to make a plate feel full.
FAQs
You can. But they won’t glaze the same. And they’ll feel a little factory-made. Better than nothing though.
Not If They’Re Fresh. But Mine Weren’T, So Yes. Peel The Stress Off Them.
Sure. Honey Works Well. Maple’S Stronger — Might Mask The Carrot-Ness. Adjust The Heat So It Doesn’T Burn.
They’Re More Mellow-Sweet. The Butter Evens It Out. They’Re Not Candy — They’Re Comfort.
Anything Salty. Or Cold. Or Sad. I Once Ate Them With Leftover Lentils And It Felt Like A Hug From Someone Polite.
Check out More Recipes:
Martha Stewart Glazed Carrots
Description
Simple, Soft, And Just Sweet Enough To Feel Intentional.
Ingredients
Instructions
- Prep the carrots: Peel 9 carrots (about 1½ lbs) and cut them into quarters lengthwise. Then slice them into 2-inch pieces — enough to feel like effort, not fuss.
- Start the glaze: In a large skillet, melt 2 tablespoons of butter over medium heat. Add the carrots, 1 tablespoon sugar, ½ teaspoon salt, and enough water to come halfway up the sides of the carrots. Don’t drown them — just enough to soften.
- Simmer gently: Bring to a boil, then cover and reduce heat. Let them cook 6 minutes until barely tender.
- Glaze and finish: Remove the lid and turn up the heat. Let the liquid cook down for 3–5 minutes, stirring gently until what’s left is thick and coats the carrots like syrup.
- Season and serve: Add black pepper. Maybe a pinch of flaky salt if your heart says yes. Eat warm, off a plate or directly from the skillet. They’re good either way.