New This Month

Glazed Carrots with Thyme


Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices. Dill or parsley would work here as well.

  • Prep:
  • Total Time:
  • Servings: 8

Source: Everyday Food, November 2011


  • 3 tablespoons dark-brown sugar
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 1/2 pounds baby carrots, peeled and trimmed
  • 1 tablespoon fresh thyme leaves, chopped
  • Coarse salt and ground pepper


  1. In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

Cook's Notes

Prep the carrots a day ahead and refrigerate them in a zip-top plastic bag.

Reviews Add a comment

  • Margaret Friedman
    28 JUL, 2012
    Pretty good !!!
  • Sprout613
    10 JAN, 2012
    Great holiday side dish. Easy to prepare and tastes great.. Was a hit even with the toddlers. Note: it took longer for my carrots to get a nice, shiny glaze than the recipe instructs so you may need to adjust the time.