French Cuisine
French Glazed Carrots with Thyme
French Glazed Carrots (Carottes Glacées) is a timeless and elegant bistro side dish that coaxes out the ultimate flavor from a humble root vegetable through a simple reduction technique. As the carrots slowly simmer with premium butter, a touch of brown sugar, and a splash of water, they soften while releasing their natural starches. This starches combine seamlessly with the butter to create a glossy, syrup-like glaze that blankets each carrot in a rich, sweet, and velvety coat. Fresh thyme sprigs steep into the reducing glaze, introducing a beautiful, grounding herbaceous contrast.
Dishday
Recipe overview
- Total time
- 25 min
- Prep
- 10 min
- Cooking
- 15 min
- Servings
- 4
- Difficulty
- Easy
- Cuisine
- French Cuisine
Nutrition
per serving
- Calories
- 120 kcal
- Protein
- 1.5 g
- Fat
- 7 g
- Carbs
- 14 g
- Fiber
- 3 g
Step by step
Method
- 01
Wash and peel the carrots
Wash and peel the carrots. If using small young carrots, leave them whole; slice larger carrots into uniform 1.5 cm diagonal rounds or long sticks so they cook at the same rate.
- 02
Arrange the carrots in a single layer inside a wide saucepan
Arrange the carrots in a single layer inside a wide saucepan. Add the butter, brown sugar, fine salt, and fresh thyme sprigs, then pour in the water so it reaches halfway up the carrots.
- 03
Bring the liquid to a rolling boil over medium heat
Bring the liquid to a rolling boil over medium heat. Cover with a tight-fitting lid, lower the heat to low, and simmer gently for 8–10 minutes until the carrots are tender when pierced with a knife but not mushy.
- 04
Remove the lid and increase the heat to medium
Remove the lid and increase the heat to medium. Swirl and shake the pan constantly for 3–4 minutes as the water evaporates, leaving behind a thick, glossy, amber-colored glaze that wraps snugly around each carrot.
Dishday
Useful advice
Cooking tip
Small, tender young carrots are preferred for this recipe. If using larger mature carrots, ensure you slice them into uniform sticks or diagonal rounds about 1.5 cm thick so they glaze evenly and finish cooking at the same time.
How to serve
Serve the carrots piping hot, stacked elegantly on a platter and drizzled with every bit of the glossy herb-butter glaze left in the pan. They make an exceptional partner for roasted poultry, duck breast, or savory meatballs.
How to store
This side dish is best enjoyed fresh to appreciate the beautiful sheen of the reduction. Leftovers can be refrigerated for 1 day and gently rewarmed over low heat with a spoonful of water to loosen the glaze.
Note
Brown sugar can easily be substituted with raw liquid honey, which infuses the caramelized glaze with an extra floral, aromatic nuance.
