These Cinnamon and Thyme Brown Sugar Glazed Carrots are the perfect side for Thanksgiving or Christmas.
They cook on the stove leaving more space in the oven, taste amazing and are a hit with adults and children alike.
The amazingness of these glazed carrots comes from that drizzle. Just look at that drizzle!!! Glossy, buttery deliciousness! Packed with brown sugar, cinnamon and thyme.
Feel free to drool!!!
My boys get excited whenever they see these babies cooking on the stove. Which is one of the wonderful things about this recipe. Kids love them, adults love them and there are never any left at the end of a meal!
Honestly they are amazing! Oh so sweet, rich, delicious and just the most perfect festive side dish going!
Although saving these for Thanksgiving or Christmas would be a carrot injustice! These Cinnamon and Thyme Brown Sugar Glazed Carrots don’t deserve to be locked away for the holidays. They are the perfect side for any occasion!
Other than being delicious, perfect for plenty of occasions these Cinnamon and Thyme Brown Sugar Glazed Carrots can be easy to double or even triple. You just need a bigger sauté pan!
So whether you are serving 4 or 40 – well maybe not 40!!! Okay lets try 4 or 12 people, this festive season, these glazed carrots will serve you well.
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These Cinnamon and Thyme Brown Sugar Glazed Carrots are the perfect side for Thanksgiving or Christmas. They cook on the stove leaving more space in the oven, taste amazing and are a hit with adults and children alike.
- 450 g carrots cut
- 1/2 cup boiling water
- 1/2 stick butter 45g
- 1 1/2 tbsp brown sugar
- 1/4 tsp ground cinnamon
- 1/2 tsp dried thyme
- 1/4 tsp salt
Peel the carrots and remove both ends.
Cut the carrots in half lengthways and then cut each half in half again. Then cut these quarters into 2-inch-long batons.
Place the carrots, water, butter, sugar and cinnamon in a medium saucepan over high heat.
Bring to a simmer, reduce the heat to low and Cover. Cook for 12 minutes.
Uncover, turn up the heat and and cook for a further 2-4 minutes or until the carrots are tender and the glaze is thick and glossy.
Serve with some fresh thyme garnish.