Total Time
Prep 10 mins
Cook 20 mins

A great way to serve carrots. They can even be cooked in advance and just reheated prior to serving

Ingredients Nutrition


  1. Heat the oil and butter in a frying pan. Add the carrots and cook, covered, over a low heat, until the carrots have just tendered.
  2. Add the sugar, stir constantly, about 10 minutes, or until the carrots caramelise.
  3. Stir in the parsley and the vinegar.
Most Helpful

Very good! These tasty carrots need a long slow cook. Made these as written. Although I did rush the glaze part a bit as the rest of my dinner was getting over cooked. Thanks for the post.

Debbwl January 30, 2011

I enjoyed these as did my DH. We used baby carrots but followed the remainder of the directions as is. I am not a cooked carrot lover but liked these so will make again. Served with pork chops, fettucini alfredo, and fruit salad. Thank you Jube. Made for Aus/NZ Swap 41

Chef1MOM-Connie June 10, 2010

I scaled this back to use 2 large carrots which I equated to 3 medium as this is what 3 of us normally eat as a side serve but next time I will double that, these are just so delicious and made a great side to tonights dinner with your Good Old-Fashioned Mashed Potato as another side and Annacia Chicken and Pear Skillet Supper (Diabetic) as the main, thank you **Jube**, made for Edition 9 - Make My Recipes.

I'mPat November 26, 2009