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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.
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Cider Glazed Carrots
These Cider Glazed Carrots are a simple, tasty side dish that is the perfect addition to any meal!
Ingredients
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
1/2 teaspoon kosher salt
1/4 teaspoon white pepper
Instructions
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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Hello. I steamed a 2pound bag of carrots a peeled and did for for about 10-12 mins. They were not baby. When they were just shy of tender I pulled them out to cool. On my stove I have 2c cider, 1 tsp whole grain mustard, 1heaping teaspoon of Vietnamese cinnamon, 2 tbs butter and a pinch of salt and fresh pepper. I had to use a generous tsp of white sugar and a dribble of black molasses. Letting it reduce now then going to drizz over carrots and finish in oven at last minute.
Thank you for making my house smell divine😊
You’re very welcome Kimberley! 🙂
Hello! Love the sound of this recipe and going to use it tomorrow to serve with a Bavarian Pot Roast which I cook usin cider, beef stock, onion, garlic, cinnamon and criminal mushrooms. Mashed red potatoes and cider glazed carrots are our families final farewell to winter. Still cold here in Massachusetts must we are firmly pushing it out the door with a last meal. Thank you so much for this recipe. Is it possible to do the initial 20 minute roasting of the carrots earlier in the day and only poor on the glaze and return to oven when the roast comes out to rest?
The carrots cook at 400F but my roast will cook at 350 for 3-4 hrs. It’s a big baby. Thought maybe I could roast and then lower heat for meat. Raise temp back up when roast comes out and we cook potatoes for mashed. Hope you can reply. Thank you.😉
Hi Kim – Sounds like a delicious menu – you can definitely partially cook the carrots ahead of time and then add them to the oven with the glaze to finish once the roast is out of the oven. (We’re in Massachusetts too – ready for warmer spring temps!!)
I’ve made this recipe twice and it’s great. Proportions and times are perfect and it has a nice complex flavor that other glazed carrots lack. I used maple syrup and some bacon drippings the second time and it was also tasty.
Thanks Ethan! Love the idea of maple syrup and bacon drippings!