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+ servings
Glazed Carrots with Carrot Top Chimichurri
Prep Time
10 mins
Cook Time
3 hrs 20 mins
 
These springy glazed carrots are delightfully buttery and light with a vegetable broth-based glaze and are served alongside a bright carrot top chimichurri. I threw in a few baby radishes for color, but they’re totally optional.
Recipe Type: Side Dish
Keyword: glazed carrots
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Carrots
  • 1 pound fresh carrots with greens attached
  • ½ cup quartered or halved radishes (optional)
  • 2 tablespoons unsalted butter
  • 1 tablespoon sugar
  • 1/2 teaspoon sea salt. plus more to taste
  • ½ teaspoon black pepper
  • ½ cup vegetable broth
  • 2 tablespoons lemon juice, reserve zest for chimichurri
Chimichurri
  • 2 tablespoons finely minced shallots
  • 3 tablespoons red wine vinegar
  • ¼ teaspoon sea salt
  • Zest of 1 lemon
  • 2 cups finely minced carrot greens
  • ¼ cup finely minced radish greens (optional)
  • 3 tablespoons extra virgin olive oil
Instructions
  1. To prep carrots, cut all but the last ½-inch of greens. Carefully scrub the carrots and around the carrot base to remove any dirt. Slice the carrots into halves or quarters lengthwise, and then slice into 4-inch long segments with dramatic diagonal cuts.
  2. Melt the butter in a 9- or 10-inch skillet with deep sides over medium heat. When butter is frothy and fragrant, add the carrots and cook, stirring often, for 7 minutes, or until carrots have softened a bit. Fold in the sugar, salt, pepper, broth, and radishes (if using). Cook carrots for another 7 - 10 minutes, or until the carrots are cooked through with a little snap in the middle and the glaze has cooked down. When the carrots are almost ready, fold in the lemon juice. Taste and add sea salt or pepper as needed.
  3. Meanwhile, toss the shallots in a small mixing bowl with the vinegar, lemon zest, and sea salt. Set aside for 5 - 10 minutes. Fold in the greens and olive oil. Add sea salt to taste.
  4. To serve, spoon carrots onto a platter and scrape any glaze from the pan on top. Add several spoonfuls of chimichurri on the side.