Tested till perfect Glazed Carrots with Thyme

Glazed Carrots with Thyme

You can assemble this versatile side dish hours in advance and cook it just before serving. It requires only a few minutes of attention at the end, when the carrots are browning.

By The Canadian Living Test Kitchen

Recipe4 out of 5 based on 8 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 8 8carrotcarrots, about 1 lb/500 g
  • 1 tbsp 1tbspextra-virgin olive oil
  • 2 tsp 2tspchopped fresh thyme
  • 2 tsp 2tspgranulated sugar
  • 1/2 tsp 1/2tspsalt
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Cut carrots into 2-inch (5 cm) pieces. In nonstick skillet, combine carrots, 3/4 cup (175 mL) water, oil, thyme, sugar and salt. (Make-ahead: Refrigerate for up to 4 hours.)

Bring to boil; cover and cook over medium heat until carrots are tender and water is evaporated, 10 to 12 minutes. Uncover and cook, shaking pan often, until carrots are glazed and lightly browned, 6 to 10 minutes.

Additional information :

Tip: Try a simple turn cut on the carrots: starting at tip of carrot, cut off 2-inch (5 cm) piece at a sharp diagonal; turn the carrot two-thirds around and cut off another piece. Repeat, turning and cutting until at end of carrot.

Nutritional Information Per serving: about

cal 57 pro 1g total fat 2g sat. fat 0g
carb 9g fibre 2g chol 0mg sodium 237mg

% RDI:

calcium 2 iron 4 vit A 171 vit C 3
folate 5
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