Time Traveling Table

Let’s be honest—carrots don’t always get the love they deserve. They’re fine in a salad, acceptable in a soup, but as a side dish? They can feel like an afterthought. But glazed carrots? Whole different story. These babies are buttery, lightly sweet, and just fancy enough to make you feel like you really put effort into dinner (even though they’re ridiculously easy to make). If you’ve ever thought, “Ugh, do I have to make a vegetable with dinner?”—this is the recipe that’ll change your mind, and my family actually said “I’d eat more vegetables if they tasted like this.”

A Little History, Because Carrots Have Been Around Forever

Glazed carrots might feel like something straight out of a 1920s dinner party, but the idea of sweetened carrots goes way, way back. People have been cooking carrots with honey since at least medieval times, when sugar was a luxury and vegetables were often sweetened to make them more appealing (especially before modern varieties made them naturally sweeter). By the 19th and early 20th centuries, sugar and butter were more accessible, and recipes for glazed carrots started popping up in American cookbooks.

By the 1920s, glazed carrots had become a go-to side dish for everything from weeknight dinners to fancy hotel meals. They paired perfectly with the rich, creamy entrees that were popular at the time (looking at you, Chicken à la King), and since carrots were easy to store and available year-round, they became a household staple.

So, whether you’re channeling some old-school dinner party vibes or just trying to get your family to eat their veggies without complaints, glazed carrots are a must-make. Stick around for the recipe—you’ll never look at carrots the same way again!

Ingredients:

• 1 lb carrots, peeled and sliced into sticks or rounds
• 2 tbsp butter
• 2 tbsp brown sugar (or honey, as some households used)
• 1/4 tsp salt
• 1/4 cup water or chicken stock (for extra flavor)
• 1/4 tsp black pepper (optional)
• 1 tbsp fresh parsley, chopped (for garnish, optional)

Method:

1. Parboil the Carrots:
   • Place the sliced carrots in a saucepan with just enough water to cover them.
   • Bring to a gentle boil and cook for about 5-7 minutes, until they are just fork-tender but not mushy.
   • Drain and set aside.
2. Prepare the Glaze:
   • In the same saucepan over medium heat, melt the butter.
   • Stir in the brown sugar (or honey) and salt, allowing it to dissolve and bubble slightly.
   • Add 1/4 cup water or chicken stock to help create a smooth glaze.
3. Glaze the Carrots:
   • Add the parboiled carrots back to the pan, stirring gently to coat them in the glaze.
   • Let them simmer for 5 minutes, stirring occasionally, until the glaze thickens and coats the carrots.
4. Finish & Serve:
   • Sprinkle with a pinch of black pepper for contrast (optional).
   • Garnish with chopped fresh parsley for color and a hint of freshness.

Notes on Authenticity:

• Brown sugar or honey? Brown sugar was widely available in the 1920s, but honey was also used in more rural homes.
• Chicken stock vs. water? Wealthier homes or hotels may have used stock for extra richness, but water was common in home kitchens.
• No cornstarch or modern thickeners: The glaze naturally thickens as the sugar caramelizes.