Glazed Carrots

Olives and capers add a salty note to the sweetness of glazed carrots with rosemary.

Chris Hanclosky/Staff

Glazed Carrots With Olives and Rosemary

Serves 4-6

Adapted from an old cherished edition of Better Homes and Garden magazine, these are not your same old glazed carrots. The sweetness of the carrots is offset by the saltiness of the olives. They’re delicious, and perfect for fall, but would be wonderful at anytime of the year. For even more pop, add capers. The capers also add a wonderful salty flavor to the dish. I prefer salt-packed capers but use whatever capers you like the best. I suggest rinsing them before use. — Nathalie Dupree


1 pound carrots, trimmed, peeled, and cut into short pieces

1 tablespoon butter

1 teaspoon sugar


2 teaspoons rosemary, preferably fresh, chopped

2/3 cup water

1/2 cup pitted kalamata olives, halved

2 tablespoons capers, preferably salt packed (optional)


Bring the carrots, butter, sugar, salt, rosemary and water to a boil in a large skillet. Cover and continue cooking over high heat until the carrots are nearly tender. Remove the cover and continue until water is gone and the carrots are glazed. Add the pitted olives and the optional capers and cook until heated through.

Nathalie Dupree is the author of 14 cookbooks, including the James Beard award-winning “Mastering the Art of Southern Cooking.” She lives in Charleston and may be reached through