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Gordon Ramsay Glazed Carrots

Gordon Ramsay Glazed Carrots
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Glazed Carrots are tender carrots cooked in a buttery, sweet, and slightly savory glaze made from butter, sugar, and sometimes honey or vinegar. Gordon Ramsay’s version enhances this classic dish with balanced seasoning, gentle caramelization, and a glossy finish. The result is carrots that are soft but not mushy, coated with a luscious glaze that highlights their natural flavor.

Ingredients

Scale

  • 1 lb (450 g) baby carrots (or regular carrots, peeled and cut into sticks)

  • 2 tablespoons unsalted butter

  • 1 tablespoon olive oil

  • 2 tablespoons brown sugar (or honey)

  • 1 teaspoon salt

  • ½ teaspoon black pepper

  • 1 tablespoon fresh lemon juice or white wine vinegar (for brightness)

  • ½ cup water (or vegetable stock for extra flavor)

  • 1 tablespoon chopped parsley (for garnish, optional)

Instructions

Step 1: Prepare the Carrots

If using baby carrots, rinse them thoroughly and trim the ends. For regular carrots, peel and slice into even sticks or coins about ½ inch thick. Uniform size ensures even cooking.

Step 2: Heat the Pan

Place a large skillet or sauté pan over medium heat. Add the butter and olive oil, allowing the butter to melt completely and begin to foam slightly. The olive oil prevents the butter from burning while adding flavor.

Step 3: Add the Carrots

Add the carrots to the pan and stir well to coat them in the butter mixture. Sauté for about 2–3 minutes, stirring occasionally, until the carrots start to glisten.

Step 4: Add the Liquid and Sugar

Pour in the water (or stock), then sprinkle in the brown sugar. Stir gently to dissolve the sugar into the liquid, coating the carrots evenly.

Step 5: Simmer Until Tender

Reduce the heat slightly, cover the pan with a lid, and let the carrots simmer for 8–10 minutes, or until tender when pierced with a fork. Stir occasionally to prevent sticking or uneven cooking.

Step 6: Create the Glaze

Once the carrots are tender, remove the lid and increase the heat to medium-high. Add lemon juice or vinegar and continue cooking for 2–3 minutes, stirring often. The liquid will reduce and thicken into a glossy glaze that clings to the carrots.

Step 7: Season and Finish

Season with salt and pepper to taste. Toss the carrots gently to coat them evenly in the glaze. Sprinkle with fresh parsley for color and added freshness.

Step 8: Serve Warm

Transfer the glazed carrots to a serving dish and serve immediately. They’re best enjoyed warm, with their buttery sheen and sweet aroma still fresh.

Find it online: https://gordonramsayeats.com/gordon-ramsay-glazed-carrots/