Total Time
Prep 20 mins
Cook 20 mins

My friend Marina found this recipe last year, and has making it ever since at least once a week. Its the only vegetable her son likes.

Ingredients Nutrition


  1. Cut carrots cross-wise to make 1/4 inch slices.
  2. Heat butter in a cooking pan.
  3. Add carrots, sugar, and water or chicken stock.
  4. Bring to a boil and cover.
  5. Simmer until tender.
  6. Remove carrots and reduce liquid until syrup-like consistency is reached.
  7. Return carrots and coat in syrup.
  8. Season with salt if desired.
  9. Garnish with lemon slices and parsley.
Most Helpful

Simple and delicious. I used chicken stock and the reduction time for me was aprox. 10 minutes on high heat. :)

Lori Mama March 25, 2009

I was looking for a change from my usual carrot recipe and I'm so glad I tried this one. Fantastic! I used 1 1/2 pounds of baby carrots. I also used condensed chicken broth and honey in place of the sugar. It did reduce down to a syrup consistency using these. The broth gave the carrots a wonderful flavour! This recipe is delicious as is but would also be easy to play around with, using different flavoured broths and herbs. Excellent!

Cookin-jo July 15, 2008

I used water instead of chicken broth. It tasted very good and brought out the natural sweetness of the carrots. I think this gets 5 stars for simplicity, but if one uses some herbs/greens, it may taste more authentic. (BTW: I also accidentally destroyed a pan by not watching the reduction closely.)

chongare February 25, 2008