These aren’t your average steamed carrots. This method transforms humble roots into an irresistible side dish through a few careful techniques – proper cutting for even cooking, thorough water removal, and a luxurious butter glaze that clings to every slice. While most recipes treat carrots as an afterthought, this version celebrates them as the star, worthy of their five-pound spotlight on your holiday table.

Why These Carrots Shine

• Textural perfection – Cutting strategy ensures even cooking
• Flavor concentration – Water removal prevents dilution
• Restaurant-quality finish – Butter glaze that actually sticks
• Umami boost – MSG enhances natural sweetness

Perfect Butter-Glazed Carrots

Ingredients

• 5 lbs fresh carrots
• 5-6 tbsp unsalted butter
• 1½ tsp salt
• ½ tsp MSG (or more to taste)
• Freshly ground black pepper

Instructions

1. Prep carrots: Peel thoroughly. Cut into rounds:
   • Thick ends: ¼-inch slices
   • Tapered ends: ½-inch slices (for even mass)
2. Boil: In large pot of boiling water, cook carrots until just tender when pierced with fork (8-10 minutes).
3. Drain: Pour into colander and shake vigorously. Let stand 2 minutes to evaporate excess moisture.
4. Butter base: In dry skillet over medium heat, melt butter. Cook until water bubbles subside (about 1 minute).
5. Season: Add salt, MSG, and pepper directly to melted butter. Stir to combine.
6. Glaze: Add carrots. Sauté 1-2 minutes, tossing constantly, until butter emulsifies and coats each piece.

Pro Tips

• For extra sheen: Finish with 1 tsp honey or maple syrup
• Herb variation: Add 1 tbsp chopped thyme or rosemary with butter
• Make ahead: Parboil carrots, then finish glaze just before serving
• For crisp-tender texture: Reduce boiling time by 2 minutes