Hamdi Saidani This Gordon Ramsay’s Glazed Carrots Recipe is a sweet and tender recipe, which is made with carrots and brown sugar. It’s an ideal side dish, ready in about 15 minutes.
Gordon Ramsay’s Glazed Carrots Recipe Ingredients
- 900g carrots, peeled and cut into sticks
- 60g butter
- 50g brown sugar
- 1.5g salt
- 0.5g white pepper
- (Optional: tiny splash of vanilla or sprinkle of cinnamon)
How To Make Gordon Ramsay’s Glazed Carrots Recipe
- Boil the Carrots: Place the carrot sticks in a pot and add enough cold water to cover them by about 1 inch. Bring to a boil, then reduce the heat and simmer for 8–10 minutes until they are just tender when pierced with a fork. Drain them well.
- Create the Brown Sugar Glaze: In the same pot, melt the butter over low heat. Once melted, stir in the brown sugar, salt, and white pepper (and a splash of vanilla, if using) until the sugar dissolves and a smooth glaze forms.
- Toss and Serve: Add the drained carrots back to the pot with the glaze. Toss gently to coat each carrot stick until they are all glossy. Serve immediately, topped with an optional sprinkle of flaky salt or cinnamon.
Recipe Tips
- How should I cut the carrots for this recipe? For the best texture, cut the carrots into uniform ½-inch sticks. This ensures they cook evenly and have the perfect balance of a tender interior with a slight snap.
- How do I avoid mushy carrots? The key is to simmer them only until they are “al dente” or just tender. They will cook a little more in the glaze. Over-boiling them will make them soft and difficult to toss without breaking.
- Can I brown the butter for the glaze? You can, but it will create a different flavor profile. For a classic, simple sweet glaze, just melt the butter gently. If you want a deeper, nuttier flavor, you can continue to heat the butter until it foams and brown specks appear before adding the sugar.
- How do I keep the carrots from breaking? When tossing the cooked carrots in the glaze, use a gentle hand. Use a spatula to lift and turn them, rather than stirring vigorously, to ensure you are coating, not mashing them.
What To Serve With Glazed Carrots
These classic glazed carrots are a versatile side dish that pairs well with many main courses.
- Roast Chicken or Turkey
- Pan-seared steak or a beef pot roast
- Honey-baked ham
- Pork loin or pork chops
How To Store Glazed Carrots
Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently in a saucepan over low heat or in the microwave. Freeze: Freezing is not recommended as the carrots can become watery and soft upon thawing, which will ruin the texture.
Gordon Ramsay’s Glazed Carrots Nutrition Facts
- Serving: 1 (of 6)
- Calories: 190kcal
- Protein: 2g
- Fat: 10g
- Carbohydrates: 24g
- Sugar: 18g
- Sodium: 350mg
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I use baby carrots for this recipe?
Yes, you can use whole baby carrots instead of cutting larger ones. They may cook a little faster, so start checking for tenderness around the 6-7 minute mark during the simmering step.
My glaze seems too thin. What should I do?
If the glaze is too thin, you can let it simmer for an extra minute or two after the carrots are removed, allowing it to reduce slightly. Once you add the carrots back, the starch from them will also help it cling.
Can I make these ahead of time?
Yes, you can make these a day in advance. Boil the carrots and store them in the fridge. When ready to serve, simply make the glaze in a pot and add the cooked carrots to heat them through and coat them.
Try More Gordon Ramsay Recipes:
- Gordon Ramsay’s Potato Crusted Halibut Recipe
- Gordon Ramsay Steak And Guinness Pie Recipe
- Gordon Ramsay’s Bang Bang Cauliflower Recipe
Gordon Ramsay’s Glazed Carrots Recipe
Description
A quick and easy side dish featuring tender carrots tossed in a simple, glossy glaze of butter, brown sugar, and a hint of spice.
Ingredients
Instructions
- Place carrots in a pot, cover with water, and bring to a boil.
- Simmer for 8-10 minutes until just tender, then drain well.
- In the same pot, melt butter over low heat.
- Stir in the brown sugar, salt, and pepper to create a glaze.
- Add the cooked carrots back to the pot.
- Toss gently until all carrots are coated and glossy.
- Serve warm.
Notes
- u003cliu003eFor even cooking, cut all the carrot sticks to a uniform size (about ½-inch thick).u003c/liu003eu003cliu003eBe careful not to brown the butter unless you are intentionally seeking a nuttier, deeper flavor for your glaze.u003c/liu003eu003cliu003eToss the tender carrots gently in the glaze to avoid breaking or mashing them.u003c/liu003eu003cliu003eDon’t over-boil the carrots; they should still have a slight bite before you drain them.u003c/liu003e
