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Easy Fall Apple Cider Glazed Carrots with Thyme

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These tender, glossy carrots are cooked in a sweet and tangy apple cider glaze with fresh thyme, creating a simple yet elegant side dish that’s perfect for fall gatherings and weeknight dinners alike.

Ingredients

Scale
  • 1½ pounds (680 grams) carrots, peeled and sliced ½-inch thick on the diagonal
  • 1 cup (240 ml) apple cider (unfiltered preferred)
  • 3 tablespoons (42 grams) unsalted butter
  • 6–8 sprigs fresh thyme, plus extra for garnish
  • 1 tablespoon (15 ml) honey
  • ½ teaspoon (3 grams) fine sea salt or kosher salt
  • ¼ teaspoon (1 gram) freshly ground black pepper

Instructions

  1. Wash and peel the carrots, then trim off the tops and tips. Cut them on a diagonal into slices about ½-inch (1.25 cm) thick. If carrots are very thick at the top, cut those pieces in half lengthwise so everything is roughly the same size.
  2. In a small bowl or measuring cup, whisk together the apple cider and honey until the honey dissolves. Set aside near the stove.
  3. Place a large skillet (12-inch / 30 cm) over medium-high heat and add the butter. Let it melt and start to foam, but don’t let it brown. Swirl the pan to coat the bottom evenly.
  4. Carefully add the sliced carrots to the pan in a single layer. Let them cook undisturbed for about 2 minutes, just until they start to get a little color on the bottom.
  5. Pour the cider and honey mixture over the carrots. Add the fresh thyme sprigs, tucking them down into the liquid. Sprinkle the salt and pepper over everything.
  6. Bring the liquid to a gentle boil, then reduce the heat to medium-low so it’s at a steady simmer. Cover the pan and let the carrots cook for about 8 minutes, until starting to get tender but still have some bite.
  7. Remove the lid and increase the heat to medium-high. Continue cooking, stirring occasionally, until the liquid has reduced to a syrupy glaze that coats the carrots, about 4-7 minutes. Watch carefully toward the end to avoid burning.
  8. Check for doneness by piercing a carrot with the tip of a knife. It should slide in easily but the carrot should still hold its shape. If too firm, add a splash of water and continue cooking for another minute or two.
  9. Remove the thyme sprigs. Taste and adjust seasoning with a little more salt or pepper if needed. Transfer the carrots to a serving dish and garnish with fresh thyme leaves.

Notes

For best results, use fresh, unfiltered apple cider. Do not substitute apple juice. If the liquid evaporates before carrots are tender, add a splash of cider or water. The glaze thickens as it cools. Leftovers keep in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet with a splash of water or cider.

Nutrition

Keywords: apple cider glazed carrots, fall carrots, thyme carrots, easy side dish, Thanksgiving carrots, glazed carrots

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