Cider Glazed Carrots – Apple cider, brown sugar, mustard and thyme create a simple, tasty carrot side dish that is the perfect addition to any meal!
Every year – just before the holidays and continuing on through Spring – our local club store begins selling packages of gourmet baby carrots. They come in a two-pound package, already cleaned and peeled, with a hint of green stem still on the carrot.
As soon as I see them in the produce section, I always grab a package or two for the holidays. Sure – they are more expensive than your typical bag of carrots from the supermarket, but I think these tender baby carrots always make a special and delicious (and pretty!) side dish for any holiday meal.
That was the main inspiration behind today’s Cider Glazed Carrots (as well as having a jug of cider on hand after we made this recipe). Those tender baby carrots are coated in a flavorful glaze made with apple cider, brown sugar, brown mustard, thyme and butter. Simply simmer the apple cider mixture in a sauce pan until it is thickened and reduced.
While the glaze is simmering away, lay the baby carrots on a sheet pan and brush with melted butter. Roast in the oven for about 20 minutes, then pour the glaze over the carrots and roast again until the carrots are tender. Serve immediately.
I should also note that those gourmet baby carrots aren’t required to make these delicious Cider Glazed Carrots – your standard supermarket carrots will work just as well! Look for the largest carrots you can find, then peel and slice on this bias to create long diagonal slices. Then – follow the same steps below.
These Cider Glazed Carrots are a simple, tasty side dish that is the perfect addition to any meal!
4 cups apple cider
1 tablespoon brown sugar
1 teaspoon fresh thyme or half that of dried
1 tablespoon brown mustard
2 pounds small baby carrots, peeled and left whole
4 tablespoons butter, divided
½ teaspoon kosher salt
¼ teaspoon white pepper
Preheat oven to 400 degrees F.
In a medium sauce pan place cider, brown sugar, thyme and mustard and bring to a boil. Lower to a fast simmer and reduce down to one cup.
While glaze is reducing, lay out carrots on a sheet tray in a single layer.
Melt half the butter and brush all of the carrots then sprinkle on salt and pepper.
Roast carrots for 20 minutes then remove from oven but leave the oven on.
After glaze has reduced to one cup, add in the remaining two tablespoons of butter and stir to melt into glaze.
Pour the glaze over the carrots and place back in the oven for 10-15 minutes or until tender.
Place carrots in a serving dish and pour the glaze from the sheet pan over the carrots and serve.
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