Cane-Glazed Carrots
Tender carrots simmered in butter, cane syrup, and warm spices until coated in a glossy, Louisiana-style cane glaze.
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Here's What You Need
- 1 pound carrots - peeled and cut into equal sizes
- 3 tablespoons butter
- ⅓ cup granulated sugar
- 1 tablespoon cane syrup
- ½ teaspoon kosher salt
- ½ teaspoon white pepper
- ⅛ teaspoon ground allspice
- 1 small sprig fresh thyme
- Cold water - just enough to barely cover the carrots
- 1 tablespoon cane vinegar
- 1 tablespoon butter - for finishing
- 1 to 2 tablespoons fresh parsley - finely chopped
Here's What You Do
- Place the carrots in a cold, high-sided skillet. Add 3 tablespoons butter, sugar, cane syrup, kosher salt, white pepper, ground allspice, and the thyme sprig. Add cold water to barely cover the carrots.
- Set the skillet over medium-high heat; cover and simmer for 5 minutes.
- After 5 minutes, remove the cover and continue simmering until the liquid reduces to a syrupy glaze that coats the carrots. This should take approximately 30 minutes depending on the amount of water used and the size of the carrots. Stir occasionally. The carrots should be tender with a slight firmness remaining.
- Remove the skillet from the heat; remove the thyme sprig. Stir in the cane vinegar and the remaining 1 tablespoon butter; stir until the butter melts and the glaze is smooth and glossy. Taste and adjust seasoning if needed.
- Transfer to a serving dish and finish with chopped parsley.
Notes
For ingredient notes, substitutions, cookware recommendations, FAQs, and step-by-step photos, see the full article, Cane Glazed Carrots.
Use a high-sided skillet that is wider than it is tall. The wider surface encourages faster reduction and helps develop a glossy glaze without overcooking the carrots.
Keep the water level low; too much water slows the reduction and can overcook the carrots before the glaze forms properly.
The glaze should be syrupy and lightly coat the carrots rather than look watery.
Cane vinegar balances the sweetness and richness, helping the dish stay firmly in savory territory rather than becoming candy-like.
Whole carrots cut into even pieces generally provide better texture and flavor than baby carrots.
Reheat leftovers gently over low heat with a splash of water to loosen the glaze if needed.
Nutrition
Calories: 229kcal | Carbohydrates: 32g | Protein: 1g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 1238mg | Potassium: 461mg | Fiber: 3g | Sugar: 26g | Vitamin A: 19391IU | Vitamin C: 8mg | Calcium: 55mg | Iron: 1mg
