What is the definitive guide to Natasha Nicholes's signature glazed carrots recipe?

Here is the “definitive” guide to Natasha Nicholes’s signature glazed carrots, all in one place.

Ingredients (approximate, but reliable)

1. 1 lb young carrots, stalks trimmed (do not peel)
2. Salt for blanching water
3. 1/2 cup brown sugar
4. 4 Tbsp butter
5. 2–3 cloves garlic, minced
6. Juice of 1 lemon
7. Pinch or two of cayenne pepper
8. 2 Tbsp (about 1/8 cup) water

Step 1: Blanch the carrots

1. Trim tops, scrub well, keep skins on.
2. Boil a salted pot of water.
3. Add carrots and cook 3–5 minutes; stay nearby.
4. Immediately move carrots to an ice bath until chilled, then drain.
5. If the outer skin sloughs off, that is perfect—bright orange is what you want.

Step 2: Make the glaze

1. In a large skillet, combine brown sugar, butter, lemon juice, garlic, cayenne, and water.
2. Cook over medium heat, stirring, until the mixture is thick and syrupy.

Step 3: Glaze and serve

1. Add drained carrots to the skillet.
2. Toss to coat until glossy and heated through.
3. Taste and adjust: more lemon for brightness, more cayenne for kick, or a bit more brown sugar for extra sweetness.
4. Serve hot as a sweet, sticky, slightly spicy side (fantastic with lamb or other rich meats).

Would you like a printable-style version or tips to make these ahead for a dinner party?