Chuck Williams’ Glazed Carrots
This recipe offers an update on a classic preparation for carrots. The carrots are first cooked in a pan with butter and water, then cloaked with a sweet-sour glaze of brown sugar and balsamic vinegar, a product that Chuck Williams introduced to cooks in the United States in 1977. For a surprising new twist on this humble recipe, look for multicolored carrots at the farmers’ market and use a few of each hue. Find this and many of Chuck Williams' other favorite recipes in our limited edition version of Cooking at Home, which celebrates his 100th birthday.
- 12 carrots, peeled and thinly sliced
- 6 Tbs. (3/4 stick) (3 oz./90 g) unsalted butter
- Kosher salt
- 6 Tbs. firmly packed dark brown sugar
- 2 tsp. balsamic vinegar
- Chopped fresh flat-leaf parsley for garnish
In a saucepan, combine the carrots, 1/2 cup (4 fl. oz./ 125 ml) water, 2 Tbs. of the butter and a salt. Cover tightly and simmer over low heat until the carrots are just tender and have absorbed the water, 15 to 20 minutes. If the water has not been absorbed, uncover the pan and cook briefly over medium-high heat to evaporate any remaining water; watch closely to make sure the carrots do not burn. Transfer to a serving dish and keep warm.
In another saucepan over medium-low heat, combine the brown sugar, the remaining 4 Tbs. butter and the balsamic vinegar and cook, stirring, until well blended, 1 to 2 minutes. Pour over the carrots and toss. Sprinkle with parsley and serve immediately. Serves 8.