What intermediate step prevents boiled or steamed carrots from watering down the glaze?

Letting them rest for ten to fifteen minutes to allow residual moisture to evaporate slightly.

If carrots are boiled or steamed, they retain significant residual moisture, even after draining. Adding these hot, moist carrots directly into the hot sugar and fat mixture will instantly introduce too much liquid, halting the reduction process and resulting in a thin, watery, and separated sauce rather than a clinging glaze. An often-overlooked but critical step is allowing these pre-cooked carrots to rest for about ten to fifteen minutes. This resting period acts as a buffer, letting that excess surface moisture evaporate, thus safeguarding the integrity of the carefully constructed glaze.