How to cook: Glacé (Glazed) Carrots
How to cook: Glacé (Glazed) Carrots is a easy British recipe that serves 4. 100 calories per serving. Recipe by Adam Byatt on YouTube.
Prep: 22 min | Cook: 12 min | Total: 44 min
Cost: $3.17 total, $0.79 per serving
Ingredients
- 12 carrots Organic Bunched Carrots (similar size, tops and bottoms trimmed)
- 30 g Salted French Butter (softened, cut into cubes)
- 25 g Caster Sugar (fine granulated sugar)
- 2 pieces Star Anise (whole)
- 150 ml Water (enough to reach the line of carrots in the pan)
- a pinch Black Pepper (freshly ground)
- a pinch Salt (to season)
- 1 sheet Parchment Paper (cut to size of pan, used as cartouche)
Instructions
Peel Carrots
Hold each carrot by the top tuft and run a good quality peeler from top to bottom in a single smooth stroke, rotating the carrot as you go. Repeat until the carrot is fully peeled and the surface is smooth.
Time: PT10M
Trim Tops and Bottoms
Cut off the leafy tops and the root ends with a small knife. Trim any remaining skin and scrape to remove dirt. Place the cleaned carrots in a bowl.
Time: PT5M
Prepare Pan and Butter
Put a cold large skillet on the stove, add the salted French butter, a pinch of salt and pepper, and the two star anise. Allow the butter to melt gently.
Time: PT3M
Add Sugar and Water
Sprinkle the caster sugar over the melted butter and stir to coat the carrots lightly. Then pour water until it just reaches the level of the carrots in the pan—no more.
Time: PT2M
Add Cartouche
Cut a piece of parchment paper to the size of the skillet and lay it on top of the carrots. This cartouche will control evaporation.
Time: PT2M
Cook Carrots
Turn the heat to medium‑high and cook for about 10 minutes, or until the carrots are tender and the liquid has reduced. Remove the parchment cartouche and cook an additional 2 minutes to develop a glossy glaze.
Time: PT12M
Temperature: medium-high
Finish and Plate
Turn off the heat, discard the star anise and parchment, and transfer the glazed carrots to a serving platter. Optionally garnish with toasted pumpkin seeds.
Time: PT3M
Nutrition Facts
- Calories
- 100
- Protein
- 1 g
- Carbohydrates
- 12 g
- Fat
- 5 g
- Fiber
- 2 g
Dietary info: Vegetarian, Gluten-Free
Allergens: Dairy
Ingredient Substitutions
- Instead of Organic Bunched Carrots: regular carrots
- Instead of Salted French Butter: unsalted butter, add pinch salt
- Instead of Caster Sugar: granulated sugar
- Instead of Star Anise: anisette seeds
- Instead of Parchment Paper: aluminum foil
Equipment Needed
- Peeler
- Chef's Knife
- Cutting Board
- Small Bowl
- Large Skillet
- Spatula
- Measuring Spoons
- Parchment Paper (optional)
Critical Steps — Do Not Skip
- Peel carrots uniformly to ensure even cooking.
- Add water only to the level of the carrots; excess water prevents proper glazing.
- Use a parchment cartouche to control evaporation and keep carrots moist.
- Monitor cooking time closely; over‑cooking will make carrots mushy.
Chef Tips from the Video
- Use high‑quality salted French butter for the richest flavor.
- Uniform carrot size ensures even cooking and a professional look.
- A cold pan helps the butter melt slowly, creating a smoother glaze.
Troubleshooting
Carrots are still firm after cooking time.
Add a few more tablespoons of water, cover the pan, and continue cooking on medium heat until tender.
Glaze is too watery and carrots look soggy.
Remove the cartouche, increase heat to high, and cook uncovered for an extra 2‑3 minutes to evaporate excess liquid.
Carrots become mushy and lose shape.
Make sure carrots are of similar size and do not overcook; reduce cooking time by 2‑3 minutes next time.
Storage
Refrigerator: Store in an airtight container for up to 2 days; reheat gently on low heat.
Freezer: Not recommended – texture becomes soft.
Room temperature: Can sit at room temperature for up to 2 hours.
Make-Ahead Tips
- Peel and trim carrots a day ahead; store them submerged in water in the fridge.
- Measure butter, sugar, and spices in advance and keep them ready.
- Glazed carrots can be reheated gently on low heat; add a splash of water if needed.
Frequently Asked Questions
What is the cultural significance and history of glazed carrots in British cuisine?
Glazed carrots have long been a staple of British Sunday roast meals, offering a sweet‑savory contrast to the meat and potatoes. Historically, the technique of caramelising vegetables with butter and sugar dates back to Victorian kitchens where simple ingredients were transformed into elegant side dishes.
What are the traditional regional variations of carrot glass in the United Kingdom?
In England, carrots are often glazed with butter and sugar alone, while in Scotland a touch of whisky or honey may be added. In Wales, a sprinkle of toasted walnuts is common, and in Northern Ireland, a dash of mustard seeds is sometimes used for extra flavor.
How is carrot glass traditionally served in a British Sunday lunch?
It is typically placed alongside roast beef, potatoes, and Yorkshire pudding, often drizzled with the remaining glaze and optionally garnished with toasted seeds or a sprig of parsley for colour.
What occasions or celebrations is carrot glass associated with in British culture?
Carrot glass is a classic component of Sunday family lunches, holiday feasts such as Christmas and Easter, and special gatherings like wedding receptions where a refined vegetable side is desired.
What authentic ingredients are essential for traditional British carrot glass versus acceptable substitutes?
The authentic recipe calls for high‑quality butter, caster sugar, and whole star anise. Substitutes can include unsalted butter with added salt, regular granulated sugar, or a pinch of ground aniseed if star anise is unavailable.
What are the most common mistakes to avoid when making carrot glass from Adam Byatt's recipe?
Common errors include adding too much water, which prevents a proper glaze, over‑cooking the carrots so they become mushy, and skipping the parchment cartouche, which leads to uneven moisture loss. Follow the water‑to‑carrot line and watch the timing closely.
Why does Adam Byatt’s carrot glass recipe use a parchment cartouche instead of cooking uncovered?
The cartouche traps steam, allowing the carrots to cook evenly while retaining their natural juices. It also slows evaporation so the sugar‑butter glaze forms gradually, resulting in a glossy, non‑burnt finish.
Can I make carrot glass ahead of time and how should I store it?
Yes, you can glaze the carrots up to a day ahead. Store them in an airtight container in the refrigerator and gently reheat on low heat, adding a splash of water if the glaze has thickened.
What does the YouTube channel Adam Byatt specialize in?
The YouTube channel Adam Byatt focuses on classic British cooking techniques, restaurant‑style plating, and simple yet refined home‑cooking tutorials that emphasize precision, quality ingredients, and culinary fundamentals.
How does the YouTube channel Adam Byatt's approach to British vegetable dishes differ from other cooking channels?
Adam Byatt emphasizes meticulous preparation—such as uniform peeling and precise water levels—combined with professional kitchen tricks like using a cartouche. This contrasts with many channels that favor quick, less‑structured methods, giving his videos a restaurant‑quality feel.
Last updated: November 3, 2026
