Gordon Ramsay’s Glazed Carrots

Gordon Ramsay Glazed Carrots recipe transforms a basic root vegetable into a sophisticated side dish worthy of a Christmas feast or a Sunday roast. Ramsay’s method, often referred to as “Carrots Vichy,” avoids the common mistake of boiling carrots in water until flavorless. Instead, the carrots are cooked in a shallow bath of water, butter, sugar, and his signature aromatic—star anise. As the liquid evaporates, it creates a rich, glossy emulsion that coats the vegetables perfectly. The result is a carrot that is tender but not mushy, with a sweet, buttery finish and a subtle hint of aniseed spice.

Try More Recipes:

• Gordon Ramsay’s Bang Bang Cauliflower
• Gordon Ramsay Chicken Liver Pate Recipe
• Gordon Ramsay Salmon Nicoise Salad

Why You Will Love This Glazed Carrots Recipe:

• The “Vichy” Technique: By cooking the carrots in the glaze liquid rather than boiling and draining them, you retain all the natural vitamins and sweetness inside the vegetable.
• Star Anise Magic: The addition of whole star anise provides a subtle, professional layer of flavor that elevates the dish beyond simple “sugared carrots.”
• Visual Appeal: The rapid reduction of the liquid creates a mirror-like shine (glaze) that looks stunning on the dinner table.
• One Pan: Everything happens in a single sauté pan—no straining, no colanders, and minimal washing up.
• Speed: It takes about 15 minutes from start to finish, making it an ideal last-minute side dish.

Gordon Ramsay Glazed Carrots Ingredients

• 500g (1 lb) carrots (Chantenay carrots or small “baby” carrots are best; if using large carrots, peel and cut into batons)
• 40g (3 tbsp) unsalted butter
• 1 tbsp olive oil
• 1 tbsp caster sugar (or honey)
• 1 to 2 whole star anise
• 2 garlic cloves, crushed (skin left on)
• Fresh thyme sprigs (optional)
• Salt and freshly ground black pepper
• Water (enough to just barely cover the carrots)
• Fresh parsley or tarragon, chopped (for garnish)

How To Make Gordon Ramsay Glazed Carrots

1. Prep: Peel the carrots. If using Chantney (short, stubby carrots), leave them whole and trim the green tops to look neat. If using large carrots, cut them diagonally into uniform batons or rounds about 1/2 inch thick.
2. Sauté: Place a large sauté pan or skillet over medium-high heat. Add the olive oil and the carrots. Sauté for 1 to 2 minutes, tossing them so they get slightly coated in oil.
3. Add Aromatics: Add the star anise, crushed garlic cloves, and thyme sprigs to the pan. Season generously with salt and pepper.
4. Add Sweetness: Sprinkle the sugar over the carrots (or drizzle the honey). Add the butter in cubes.
5. Simmer: Pour in just enough cold water to almost cover the carrots. You do not want them swimming in deep water; the tops should just be peeking out. Bring the liquid to a rapid boil.
6. Reduce: Maintain a rolling boil for 10 to 12 minutes. The water will evaporate, cooking the carrots as it reduces.
7. The Glaze: Listen to the pan. When the bubbling sound changes from a rapid boil to a sizzling sound, it means the water is gone and you are left with the butter and sugar syrup. Shake the pan vigorously to roll the carrots in this sticky glaze.
8. Finish: Remove from heat immediately to prevent burning. Discard the star anise and garlic. Stir in the fresh chopped parsley or tarragon and serve.

Recipe Tips

• Uniform Size: Ensure all carrots are roughly the same size so they cook at the same rate. If you have mixed sizes, the small ones will turn to mush before the large ones are tender.
• Listen to the Pan: The most critical moment is the end. If you walk away when the water evaporates, the sugar will burn within seconds. You must be there to toss them in the final glaze.
• Don’t Overcrowd: Use a pan wide enough that the carrots sit in a single layer. If they are piled high, the ones on top will steam while the ones on the bottom boil, leading to uneven cooking.
• Star Anise Substitute: If you dislike the licorice flavor of star anise, you can swap it for a cinnamon stick or simply omit it for a classic butter flavor.

What To Serve With Glazed Carrots?

This is a versatile side dish that pairs with almost any roast meat.

• Beef Wellington: The sweetness of the carrots balances the richness of the pastry and pâté.
• Roast Turkey: A Christmas classic pairing.
• Lamb Chops: The herbal notes of thyme and parsley complement lamb perfectly.

How To Store Leftovers Glazed Carrots?

• Refrigerate: Store in an airtight container for up to 3 days.
• Freeze: While you can freeze cooked carrots, the texture will become softer upon thawing. It is recommended to eat these fresh.

How To Reheat Leftovers Glazed Carrots?

• Stovetop (Best Method): Place the carrots in a pan with a splash of water and a small knob of fresh butter. Heat over medium heat until the water evaporates and re-emulsifies the glaze.
• Microwave: Heat for 1 to 2 minutes, but be aware they may lose their glossy shine.

FAQs

More Recipes:

• Gordon Ramsay Christmas Breakfast Salmon
• Gordon Ramsay Crispy Skin Salmon
• Gordon Ramsay Tartar Sauce

Glazed Carrots Nutrition Facts

Serving Size: 1 portion (approx 150g)

• Calories: 140 kcal
• Total Fat: 8g
• Saturated Fat: 5g
• Cholesterol: 20mg
• Sodium: 180mg
• Total Carbohydrate: 16g
• Dietary Fiber: 4g
• Sugars: 10g
• Protein: 1

Gordon Ramsay’s Glazed Carrots

Recipe by Sophie LaneCourse: Sides, Appetizers, Dinner, LunchCuisine: American, British, FrenchDifficulty: Easy

Servings

4-6

servings

Prep time

5

minutes

Cooking time

15

minutes

Calories

140

kcal

Gordon Ramsay Glazed Carrots recipe transforms a basic root vegetable into a sophisticated side dish worthy of a Christmas feast or a Sunday roast. Ramsay’s method, often referred to as “Carrots Vichy,” avoids the common mistake of boiling carrots in water until flavorless. Instead, the carrots are cooked in a shallow bath of water, butter, sugar, and his signature aromatic—star anise. As the liquid evaporates, it creates a rich, glossy emulsion that coats the vegetables perfectly. The result is a carrot that is tender but not mushy, with a sweet, buttery finish and a subtle hint of aniseed spice.

Ingredients

• 500g (1 lb) carrots (Chantenay carrots or small “baby” carrots are best; if using large carrots, peel and cut into batons)

• 40g (3 tbsp) unsalted butter

• 1 tbsp olive oil

• 1 tbsp caster sugar (or honey)

• 1 to 2 whole star anise

• 2 garlic cloves, crushed (skin left on)

• Fresh thyme sprigs (optional)

• Salt and freshly ground black pepper

• Water (enough to just barely cover the carrots)

• Fresh parsley or tarragon, chopped (for garnish)

Directions

• Prep: Peel the carrots. If using Chantney (short, stubby carrots), leave them whole and trim the green tops to look neat. If using large carrots, cut them diagonally into uniform batons or rounds about 1/2 inch thick.
• Sauté: Place a large sauté pan or skillet over medium-high heat. Add the olive oil and the carrots. Sauté for 1 to 2 minutes, tossing them so they get slightly coated in oil.
• Add Aromatics: Add the star anise, crushed garlic cloves, and thyme sprigs to the pan. Season generously with salt and pepper.
• Add Sweetness: Sprinkle the sugar over the carrots (or drizzle the honey). Add the butter in cubes.
• Simmer: Pour in just enough cold water to almost cover the carrots. You do not want them swimming in deep water; the tops should just be peeking out. Bring the liquid to a rapid boil.
• Reduce: Maintain a rolling boil for 10 to 12 minutes. The water will evaporate, cooking the carrots as it reduces.
• The Glaze: Listen to the pan. When the bubbling sound changes from a rapid boil to a sizzling sound, it means the water is gone and you are left with the butter and sugar syrup. Shake the pan vigorously to roll the carrots in this sticky glaze.
• Finish: Remove from heat immediately to prevent burning. Discard the star anise and garlic. Stir in the fresh chopped parsley or tarragon and serve.

Notes

• Uniform Size: Ensure all carrots are roughly the same size so they cook at the same rate. If you have mixed sizes, the small ones will turn to mush before the large ones are tender.
  Listen to the Pan: The most critical moment is the end. If you walk away when the water evaporates, the sugar will burn within seconds. You must be there to toss them in the final glaze.
  Don’t Overcrowd: Use a pan wide enough that the carrots sit in a single layer. If they are piled high, the ones on top will steam while the ones on the bottom boil, leading to uneven cooking.
  Star Anise Substitute: If you dislike the licorice flavor of star anise, you can swap it for a cinnamon stick or simply omit it for a classic butter flavor.