Brown-Sugar Glazed Carrots with Thyme
Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.
American · 30 min · vegetarian, gluten-free, low-carb
118 cal
1g protein
15g carbs
6g fat
per serving · estimated
Ingredients
- 1/2 lb carrots
- 1 tbsp unsalted butter
- 3/4 tbsp light brown sugar
- 1/4 tbsp apple cider vinegar
- 1/2 tsp fresh thyme leaves
- 1/4 tsp ground cinnamon
Method (tap to check — screen stays awake)
- Peel the carrots and cut them on the bias into 1/2-inch pieces.
- Melt the butter in a wide skillet over medium heat and let it keep cooking 3-4 minutes, swirling, until the milk solids turn toasty brown and it smells like hazelnuts. Brown butter is the house move here — same six ingredients, twice the flavor.
- Add the carrots, brown sugar, cinnamon, 3/4 cup water, and 3/4 tsp salt. Cover and simmer 8 minutes.
- Uncover and cook 6-8 minutes more, stirring often, until the water has evaporated and the carrots are tender and rolling around in a shiny glaze.
- Off the heat, stir in the cider vinegar — that little edge of acid keeps the glaze from being cloying. Shower with the thyme and a few grinds of black pepper and serve.
Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.
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