Glazed Carrots
Chef Ann Cooper formerly of the Ross School – East Hampton, NY
Adapted by StarChefs

Yield: 25 Pounds/200 Servings (2 ounces each)

  • 25 pounds carrots, oblique or sliced
  • 2 pounds unsalted butter
  • 1 quart honey
  • Salt and pepper, to taste
  • Water, as needed

Melt butter and honey in a couple of rondeauxs. Add carrots and season well. Add just enough water to barely cover the carrots. Cook over low heat, checking the liquid level often. The liquid should reduce at the same rate as the carrots cook so you end up with sweet, glazed carrots that are perfectly cooked.




   Published: February 2005