Carrots glazed with thyme

  • serves 6
  • Easy

A simple glaze turns the humble carrot into a side dish to go with any roast. Cook until the buttery juices caramelise with the sugar to give the carrot slices a gorgeous glossy look. The sugar brings out the natural sweetness of the veg. A sprinkle of thyme is all they need.



  • carrots 750g, sliced
  • butter 25g
  • golden or caster or sugar 2 tsp
  • thyme or leaves from 4 sprigs


  • Step 1

    Put the carrots, butter, sugar and thyme in a wide shallow pan with a lid. Season, then add water to come halfway up the carrots.

  • Step 2

    Bring to a simmer, cover and cook until the carrots are almost tender, about 3-5 minutes. Turn up the heat, remove the lid and cook until all the liquid has evaporated and the carrots are glazed.