Glazed Carrots with Thyme


I have another great Thanksgiving side dish for you all today! Although I will say as much as we love it here I don’t think this one will be reserved for the holidays alone.

I have to thank a good friend of mine for my discovery of this recipe. For my birthday she gave me a subscription to Martha Stewart Living. With that subscription to the regular magazine I also receive a smaller magazine called Everyday Food. Have you all seen this? WOW I had never seen it before and when I opened the Thanksgiving issue I was so excited to find this recipe. I have been looking to change things up from my regular Thanksgiving menu items and this fit right into what I needed.

My family was not as excited to try this recipe. I love carrots any way, shape, or form. The rest of the household could really take them or leave them. I have made a few carrot dishes and they have been met with less than exciting reviews. Ggggrrrrrr why do they have to be so difficult sometimes? This one however was not given the cool indifference that the previous recipes received. I knew I loved it (I seriously wanted to lick the plate!), but when Kevin raved about it and then Jessi came bouncing in to announce that the were “bomb” and last but not least my father said they were amazing! My dad does not have the same foodie love that I have so for him to say something food related is amazing, well that just never happens!! This is going to be on my Thanksgiving table FOR SURE!

I changed a few things in the recipe (of course) so below is my adjusted recipe.

Glazed Carrots with Thyme
1 1/2 cups water
3 tablespoons molasses
3 tablespoons golden brown sugar
1/4 cup (1 half stick) unsalted butter
2 pounds peeled baby carrots
1 tablespoon fresh thyme leaves, chopped
Kosher salt
Fresh ground black pepper
In a large straight sided skillet bring water, molasses, brown sugar, and butter to a boil. Add carrots and reduce heat to medium. Partially cover and simmer until the carrots soften, about 10 minutes. Uncover and cook, gently toss often until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook for another minute. Season with salt and pepper. Serve warm.
Serves 6 to 8

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About Bobbi Burleson

Mom to 2 kiddos and one little Westhighland Terrier. A So Cal girl at heart, I now live with my boyfriend/sous chef in the beautiful Pacific Northwest. I am a writer, recipe developer, photographer, and lover of wildlife, the out of doors, and scrapbooking. My philosophy is to hold those you love close and enjoy each and every moment you can. Oh, and eat mac and cheese, you can never have too much mac and cheese!

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