These Cinnamon and Thyme Brown Sugar Glazed Carrots are the perfect side dish for Thanksgiving or Christmas.
They cook on the stove top leaving more space in the oven, they taste amazing and are a hit with adults and children alike. Glazed with a wonderful mixture of brown sugar and butter, they are easy to make and so delicious. A great addition to your dinner table this holiday season.
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 holiday side dish going!
Although saving these for Thanksgiving, Christmas or Easter 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!
A simple grilled chicken breast with a pat of Bacon and Maple Butter, a side of these brown sugar glazed carrots, some Crispy Smashed Thyme Potatoes and you have an amazing dinner!
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.
Enjoy x
For more amazing Thanksgiving Side dishes check out this list of over 15 delicious ideas
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Cinnamon and Thyme Brown Sugar Glazed Carrots
Ingredients
- 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
Instructions
- 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.
Nutrition
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debi at Life Currents says
This is perfect for Easter. I’ll be going to someone else’s house, so I just have to bring one tasty dish!
Claire McEwen says
They are so perfect for holidays as they taste a little bit special, but they also don’t take up oven space 😀
Ann says
Pinned!I love these favors! Always looking for ways to make veggies more appealing to my 2-year-old. It’s a struggle but these might do the trick!
Claire McEwen says
Oh the struggle is real, I have one veg loving kid and the other can spot a speck of green from 1/2 a mile away!!! Luckily he is a big salad fan!
I hope your daughter enjoys them 😀
Lisa | Garlic & Zest says
There’s kind of a love/hate thing going on with carrots in my house. Half the family loves them — the other half can’t stand them… I’m in the “pro” camp and definitely want to make this recipe.
Claire McEwen says
We have the same thing with sweetcorn!!!
So glad you are in the pro camp….I hope you and half your family love them 😉
Maria closetohome says
We love raw carrots and I honestly never think to cook them. Thanks for breaking me out of this
Claire McEwen says
My youngest is a raw carrot fan too. Well he was, but he is at that age where his teeth are getting wobbly and falling out, so the crunchy veg aren’t his favorite at the moment.
He does enjoy them cooked still. I hope you do too.