Carrots, glazed, cooked
Common food
Photo: Wikipedia
Glazed carrots are tender, sweet carrot batons or coins cooked in a shimmering coating of butter and sugar, often with a touch of honey or maple syrup. The glaze creates a glossy, slightly sticky exterior that contrasts with the soft, yielding interior, amplifying the carrot's natural sweetness. Nutritionally, they offer a good source of fiber and vitamin A, with the cooking process making these nutrients more bioavailable.
Calorie split: 4% protein · 71% carbs · 26% fat
↓ Full nutrition💚 Why it's loved
People love glazed carrots for their perfect balance of savory and sweet, transforming a humble vegetable into a comforting, elegant side dish. Their vibrant color and glossy sheen make them visually appealing for holiday tables and everyday meals alike.
⚠️ Watch-outs & how to enjoy it better
The added sugar and butter in the glaze can significantly increase calories and may cause blood sugar spikes, making portion control important for those monitoring intake. To counteract this, serve them alongside a protein like roasted chicken or grilled salmon, and consider using a small amount of a lower-glycemic sweetener like a touch of maple syrup or reducing the overall glaze quantity.
Key benefits
- Excellent source of beta-carotene (vitamin A precursor)
- Provides dietary fiber for digestive health
- Contains antioxidants like lutein and lycopene
- Cooking increases bioavailability of key nutrients
- Naturally sweet, reducing need for added salt
🍽️ Popular dishes
🌍 Where it's eaten
💡 Did you know?
The glaze technique, 'Vichy,' is named after the French town famous for its mineral water, which was traditionally used to cook the carrots before finishing with butter and sugar.
Full nutrition (USDA data · scales with serving)
| Water | 78.0 g |
| Energy | 97.0 kcal |
| Protein | 0.90 g |
| Total lipid (fat) | 2.8 g |
| Carbohydrate, by difference | 17.3 g |
| Fiber, total dietary | 2.9 g |
| Total Sugars | 12.1 g |
| Calcium, Ca | 35.0 mg |
| Iron, Fe | 0.20 mg |
| Magnesium, Mg | 12.0 mg |
| Phosphorus, P | 38.0 mg |
| Potassium, K | 270 mg |
| Sodium, Na | 214 mg |
| Zinc, Zn | 0.23 mg |
| Copper, Cu | 0.06 mg |
| Selenium, Se | 0.10 ug |
| Vitamin C, total ascorbic acid | 4.6 mg |
| Thiamin | 0.05 mg |
| Riboflavin | 0.08 mg |
| Niacin | 1.2 mg |
| Vitamin B-6 | 0.13 mg |
| Folate, total | 29.0 ug |
| Folic acid | 0.00 ug |
| Folate, food | 29.0 ug |
| Folate, DFE | 29.0 ug |
| Choline, total | 8.9 mg |
| Vitamin B-12 | 0.00 ug |
| Vitamin B-12, added | 0.00 ug |
| Vitamin A, RAE | 756 ug |
| Retinol | 22.0 ug |
| Carotene, beta | 7280 ug |
| Carotene, alpha | 3053 ug |
| Cryptoxanthin, beta | 0.00 ug |
| Lycopene | 1.0 ug |
| Lutein + zeaxanthin | 225 ug |
| Vitamin E (alpha-tocopherol) | 0.61 mg |
| Vitamin E, added | 0.00 mg |
| Vitamin D (D2 + D3) | 0.00 ug |
| Vitamin K (phylloquinone) | 12.4 ug |
| Alcohol, ethyl | 0.00 g |
| Caffeine | 0.00 mg |
| Theobromine | 0.00 mg |
Fat & fatty acid profile (per 100g)
| Fatty acids, total saturated | 1.4 g |
| SFA 4:0 | 0.06 g |
| SFA 6:0 | 0.04 g |
| SFA 8:0 | 0.03 g |
| SFA 10:0 | 0.06 g |
| SFA 12:0 | 0.07 g |
| SFA 14:0 | 0.21 g |
| SFA 16:0 | 0.66 g |
| SFA 18:0 | 0.22 g |
| Fatty acids, total monounsaturated | 0.52 g |
| MUFA 16:1 | 0.03 g |
| MUFA 18:1 | 0.46 g |
| MUFA 20:1 | 0.00 g |
| MUFA 22:1 | 0.00 g |
| Fatty acids, total polyunsaturated | 0.17 g |
| PUFA 18:2 | 0.16 g |
| PUFA 18:3 | 0.01 g |
| PUFA 18:4 | 0.00 g |
| PUFA 20:4 | 0.00 g |
| PUFA 20:5 n-3 (EPA) | 0.00 g |
| PUFA 22:5 n-3 (DPA) | 0.00 g |
| PUFA 22:6 n-3 (DHA) | 0.00 g |
| Cholesterol | 7.0 mg |
Amino acid profile (per 100g)
Estimated from Carrots, canned, no salt added, drained solids — USDA does not publish this profile for Carrots.
| Tryptophan | 0.01 g |
| Threonine | 0.02 g |
| Isoleucine | 0.03 g |
| Leucine | 0.03 g |
| Lysine | 0.03 g |
| Methionine | 0.00 g |
| Cystine | 0.01 g |
| Phenylalanine | 0.02 g |
| Tyrosine | 0.01 g |
| Valine | 0.03 g |
| Arginine | 0.03 g |
| Histidine | 0.01 g |
| Alanine | 0.04 g |
| Aspartic acid | 0.08 g |
| Glutamic acid | 0.12 g |
| Glycine | 0.02 g |
| Proline | 0.02 g |
| Serine | 0.02 g |
FAQ
What's the difference between glazed and roasted carrots?
Glazed carrots are cooked in a liquid (often water or broth) with butter and sugar, creating a soft texture with a sticky coating. Roasted carrots are cooked in dry heat with oil, resulting in a caramelized, firmer texture with crispy edges.
Can I make glazed carrots without added sugar?
Yes, you can rely on the carrot's natural sweetness by cooking them slowly with just butter, a splash of orange juice, or a small amount of honey. Using naturally sweet spices like cinnamon or ginger can also enhance the perception of sweetness.
Why do my glazed carrots sometimes turn out mushy?
This is usually from overcooking or using too much liquid. Simmer the carrots in just enough water to barely cover them, and cook until they are tender-crisp (al dente) before adding the final glaze ingredients.
Nutrient density (calculated · NRF9.3)
Nutrient Rich Foods index: beneficial nutrients (protein, fiber, vitamins, minerals) minus saturated fat, added sugar & sodium, per 100 kcal.
NRF9.3 index — Fulgoni, Keast & Drewnowski, 2009. Computed from USDA nutrients.
Weight-loss friendliness (composite index)
Energy density 0.97 kcal/g · 4% calories from protein · 2.9 g fiber · 12.1 g sugar per 100 g.
Composite of energy density (Rolls et al., 1999), protein & fiber satiety, minus sugar. A calculated heuristic — ranks satiety-per-calorie, not a clinical measure.
Dietary load (calculated from USDA values)
Potential renal acid load. Positive = acid-forming, negative = alkaline-forming.
Sodium-to-potassium ratio: 0.79 (lower is better — aim for ≤ 1)
Sodium:potassium per WHO potassium guidance. Computed from USDA nutrients.