Brown Sugar Glazed Carrots with Thyme
Brown Sugar Carrots
Tender roasted carrots tossed in a glossy brown sugar butter glaze with fresh thyme, a simple side dish for weeknights and holiday meals.
Brown sugar glazed carrots are the kind of side dish that can sit comfortably next to roasted chicken, ham, turkey, or a simple grain bowl. Roasting the carrots first concentrates their sweetness and keeps the texture pleasantly firm instead of watery.
The glaze is deliberately simple: butter for richness, brown sugar for a caramel note, a little vinegar to keep the sweetness balanced, and fresh thyme for an herbal finish. A pinch of black pepper and salt make the carrots taste savory rather than candied.
Cut the carrots into similar-size pieces so they roast evenly. If you are using slim young carrots, halve them lengthwise; if the carrots are thick, quarter them or cut them into angled batons so every piece gets browned edges.
Serve the carrots hot from the oven while the glaze is still glossy. They also reheat well in a skillet over medium-low heat with a splash of water to loosen the butter-sugar coating.
Nutrition (per serving)
Directions
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1
Heat the oven to 425°F and line a large rimmed baking sheet with parchment paper.
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2
Toss the carrots on the baking sheet with the olive oil, salt, and black pepper until the pieces are evenly coated.
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3
Spread the carrots in a single layer, leaving a little space between pieces so they roast instead of steam.
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4
Roast for 22 to 25 minutes, turning once, until the carrots are tender at the center and browned on the edges.
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5
Melt the butter in a small skillet over medium heat, then stir in the brown sugar and vinegar until the sugar dissolves and the glaze bubbles lightly.
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6
Add the thyme leaves to the glaze and cook for 20 to 30 seconds, just until fragrant.
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7
Pour the warm glaze over the roasted carrots and toss directly on the baking sheet until every piece is coated.
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8
Return the carrots to the oven for 4 to 5 minutes, until the glaze looks glossy and lightly sticky.
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9
Transfer to a serving dish, spoon any glaze from the pan over the top, and finish with fresh thyme sprigs.
Ingredients
- Carrots, peeled and cut into 2-inch pieces:2 lb
- Olive Oil:1 tbsp
- Kosher Salt:3/4 tsp
- Black Pepper:1/4 tsp
- Unsalted Butter:3 tbsp
- Light Brown Sugar:2 tbsp
- Apple Cider Vinegar:1 tsp
- Fresh Thyme Leaves:2 tsp
- Fresh Thyme Sprigs for serving:as needed
Tips & Notes
- Use a large baking sheet; crowding the carrots prevents browning.
- For extra color, mix orange carrots with yellow or purple carrots, but keep the pieces similar in size.
- If the glaze thickens before the carrots are ready, warm it over low heat for a few seconds before tossing.
