Glazed Carrots with Brown Butter & Thyme
Most glazed carrots lean entirely on sugar, but the best versions lean on browned butter. Three small decisions turn a bag of carrots into a holiday-worthy side: first, cut the carrots into uniform ½-inch bias coins so every piece finishes at the same moment — too thin and they collapse into mush before a glaze forms, too thick and the centers stay raw while the outside overcooks. Second, brown the butter before the carrots ever hit the pan, swirling it over medium heat until the milk solids turn deep amber and smell nutty, which takes three to four minutes and gives the whole dish a toasty, savory backbone that honey alone can't provide. Third, let the glaze actually set: simmer honey, apple cider vinegar, and a splash of water until a spoon dragged through the pan leaves a trail that slowly closes, so the carrots come out glossy rather than swimming in syrup. Fresh thyme and a couple of sage leaves go in at the very end, where their oils stay bright instead of fading into the butter. For more holiday sides, try our Brown Butter Garlic Confit Mashed Potatoes and Cacio e Pepe Brussels Sprouts.
Sides · Thanksgiving, Holiday, Vegetarian, Make-Ahead • 40 min
Nutrition (per serving)140Calories·8gFat·18gCarbs·1gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the carrots:
- 1½ pounds (about 4 cups) medium carrots, peeled, trimmed, and cut on the bias into ½-inch-thick coins
- For the glaze:
- 4 tablespoons (½ stick) unsalted butter
- 2 tablespoons honey
- 1 tablespoon apple cider vinegar
- ½ teaspoon kosher salt, plus more to taste
- freshly ground black pepper
- 3 to 4 fresh thyme sprigs
- 4 fresh sage leaves (optional)
- For serving:
- flaky sea salt, for finishing
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Steps
- Brown the butter: Melt the butter in a 12-inch skillet over medium heat. Cook, swirling the pan occasionally, until the foam subsides and the milk solids turn deep golden-brown and smell nutty, 3 to 4 minutes. Watch closely at the end — the butter goes from browned to burnt in seconds.
- Cook the carrots: Add the carrots, the ½ teaspoon of salt, and several grinds of black pepper, then pour in ½ cup water. Stir to coat, cover, and reduce the heat to medium-low. Cook until the carrots are just tender — a paring knife should slip in with only slight resistance — 10 to 12 minutes, shaking the pan once or twice so they cook evenly.
- Set the glaze: Uncover and raise the heat to medium-high. Stir in the honey, apple cider vinegar, thyme sprigs, and sage leaves (if using). Cook, stirring occasionally, until the liquid reduces to a glossy glaze that coats the carrots and a spoon dragged through the pan leaves a trail that slowly closes, 5 to 7 minutes. If the carrots aren't quite tender yet, splash in a little more water and keep cooking.
- Finish and serve: Remove from the heat and discard the thyme sprigs. Taste and adjust the salt. Transfer to a serving dish and shower with flaky sea salt and a few fresh thyme leaves. Serve warm.
- Slow-cooker option: To make this in a slow cooker, brown the butter on the stovetop as directed, then scrape it — browned bits and all — into a 4- to 6-quart slow cooker along with the carrots, salt, pepper, honey, vinegar, thyme, and only 2 tablespoons of water. Cover and cook on low for 3 to 4 hours (or high for 1½ to 2 hours) until the carrots are tender. If there's excess liquid, drain it into a small skillet and simmer until syrupy, then toss it back with the carrots before serving.
Tips & Variations
Make Ahead
The carrots can be cooked through the glaze step up to 2 days ahead — cool them completely, then refrigerate in an airtight container. To rewarm, transfer to a skillet with 2 tablespoons of water over medium-low heat and cook, stirring gently, until hot and re-glossed, about 5 minutes; add a small knob of butter if the glaze looks dry. Stir in the fresh thyme at the very end so it stays bright.
Storage
Refrigerate leftovers in an airtight container for up to 4 days. Reheat gently in a skillet over medium-low heat with a splash of water, stirring until the glaze loosens and coats the carrots again. The microwave works in a pinch, but the glaze won't be as glossy.
Substitutions
Swap the honey for maple syrup (same amount) for a deeper, more autumnal sweetness, or use agave for a milder flavor. No fresh thyme? Use 1 teaspoon of dried thyme added with the salt, and finish with chopped fresh parsley or chives. For a brighter finish, stir in 1 teaspoon of fresh orange zest and a squeeze of juice along with the vinegar. To make it dairy-free, use a good vegan butter — it browns less dramatically than dairy butter, so watch for a golden (not deep amber) color and lean on the herbs for depth. A small sprig of rosemary can stand in for the thyme, or add a few thin shavings of fresh sage alongside the leaves.
Nutrition
Per serving: About ⅔ cup
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
