Vichy Carrots (French Style Glazed Carrots)

A wildly popular side dish in France, Vichy Carrots feature perfectly tender carrot coins cooked in butter, sugar, and water until it reduces into a sweet buttery glaze, which is then finished off with fresh parsley. This easy and inexpensive recipe is a perfect weekday side, that feels luxurious enough to brighten any festive meal as well!  

What does “Vichy” mean?  

“Vichy” is a town in the Auvergne-Rhône-Alpes region, in central France. It is a popular spa and resort site known for its springs of naturally carbonated water. This so-called “Vichy” water is commercialized and enjoyed all throughout France, as a table water as well as to cook with.

By tradition, this recipe was prepared with sparkling Vichy, supposedly giving the dish health-benefits from the mineral-rich water. Nowadays, the recipe is simply often done with flat water, for convenience. But you can of course use sparkling water if you wish – or even better, Vichy water if you can get your hands on it.

To sum it up, “Vichy-Style” stands for the French technique of cooking vegetables in butter, sugar, and a little water until it reduces to create a light buttery glaze. This cooking method not only creates a most succulent sweet and salty glaze, it also ensures the carrots are perfectly cooked – tender, yet still slightly firm. The dish is often finished off with chopped parsley and simple seasoning.

Vichy Carrots are the most popular and beloved take on this cooking technique in France. This dish was in fact often served to us at the school canteen, as kids usually love this vegetable dish too.

As an adult now, I always like to spot it on a restaurant menu to accompany fish or meat. And for festive occasions, like for Easter when carrots are in season, I almost always make it as well.

Once you master this technique, you can try it with other root vegetables too, such as turnips or beets. 

Can I prepare this dish ahead of time?

Yes, absolutely! You can prepare the full recipe up to 2 hours prior and simply let the carrots sit in the pan. 15 to 20 minutes before serving, reheat the pan on medium-low and stir occasionally to reheat through and ensure the glaze is warm and glistening.

How to store Vichy Carrots?

After making and enjoying Vichy Carrots – if you have any leftovers – you can store them in the refrigerator or in the freezer. 

• In the refrigerator: let the dish cool completely and store it in an airtight container in the fridge for up to 3 days. Reheat your portions on the stovetop or in the microwave.
• In the freezer: let the dish cool completely and store it in a (freezer-friendly) airtight container and place it in the freezer for up to 3 months. To reheat, you can let the dish thaw in the fridge before heating it through on the stovetop or in the microwave.

What can I serve Vichy Carrots with?

Vichy Carrots are a simple side dish to enjoy on weekdays. Yet, I think it is fancy enough to be served for bigger occasions too!

It is lovely to accompany most type of meats, such as beef, pork, or chicken. You can enjoy them as a side to Beef Bourguignon, a simple roasted chicken, a Coq Au Vin or Chicken Tarragon. You can also serve these glazed carrots with fish, such as Sole Meunière or a Bordeaux-Style fish Gratin.

My final tips:

• If you get organic carrots, you don’t need to peel them. Simply brush them off and rinse them thoroughly under cold water. If they aren’t organic, I recommend peeling them.
• A key to this recipe is to cut the carrots the same size to ensure even cooking. To do so, use a sharp cooking knife and don’t be afraid to take your time. Slice the carrots in ¼ inch thick diagonal slices.
• Once the dish is cooked, do not let Vichy carrots sit too long as the butter glaze can solidify. Serve hot right from the pan if possible, or reheat before serving.

I hope you’ll love this Vichy Carrots (French Style Glazed Carrots) recipe as much as I do! If you have any questions, please leave a comment.

More French sides you may like: 

• French Green Beans Almondine
• Classic stove top Ratatouille 
• Classic Vegetable Tian from Provence
• Cauliflower Gratin
• Classic Potato Gratin Dauphinois
• Brussels Sprouts Gratin
• Cucumber Salad with Crème Fraiche
• French-Style Potato Salad

Vichy Carrots (French Style Glazed Carrots)

Print Recipe

Serves: 4 Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 2 voted )

Ingredients

8 medium sized carrots
3.5 tbsp (50g) unsalted butter
2 tbsp (25g) sugar
Salt and black pepper to taste,
8-9 sprigs fresh curly parsley, stemmed and chopped.

Instructions

Step 1 – Peel the carrots (if needed, see note above) and chop them on a diagonal into pieces about ¼-inch (0.5cm) thick.

Step 2 – In a large frying pan, melt the butter over low heat with the sugar. As soon as the butter is melted, add the carrots, and stir to coat. Sautee for just 2-3 minutes (you don’t want any caramelization yet). Pour the water into the pan so it just covers the carrots. Turn the heat to high and bring to a boil. Turn the heat down to medium-high and simmer (uncovered) for at least 20 minutes or until the water has completely evaporated. As the carrots cook and the water evaporates, stir occasionally (very gently, as to not break the carrots).

Step 3 – When the water is evaporated, add salt and black pepper to taste. Sprinkle with the chopped parsley and stir to just mix. Serve hot. Do not let the carrots sit too long before serving, as the butter glaze could solidify.