Best 9 Thyme Or Mint Glazed Carrots Recipes

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Thyme or mint glazed carrots are a delicious and colorful side dish that can perfectly complement any meal. The earthy, slightly minty flavor of thyme complements the natural sweetness of carrots, while the bright, refreshing flavor of mint adds a unique twist. Glazing the carrots in a mixture of olive oil, herbs, and honey or maple syrup elevates their flavor and creates a caramelized exterior that is both visually appealing and incredibly tasty. Whether you prefer the subtle elegance of thyme or the invigorating freshness of mint, this recipe offers a delightful combination of flavors that will turn ordinary carrots into an extraordinary dish.

Let's cook with our recipes!

GLAZED CARROTS WITH THYME



Glazed Carrots with Thyme image

Cooking carrots in a bit of water, butter, and sugar brings out their delicate flavor and coats them with a thin glaze. Instead of baby carrots, you can substitute medium carrots, cut into thin slices. Dill or parsley would work here as well.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 40m

Number Of Ingredients 5

3 tablespoons dark-brown sugar
1/4 cup (1/2 stick) unsalted butter
2 1/2 pounds baby carrots, peeled and trimmed
1 tablespoon fresh thyme leaves, chopped
Coarse salt and ground pepper

Steps:

  • In a large straight-sided skillet, bring 1 1/3 cups water, brown sugar, and butter to a boil over high. Add carrots and reduce heat. Partially cover and simmer until slightly tender, 10 minutes. Uncover and cook, gently tossing often, until carrots are tender and glazed, about 6 minutes. Stir in thyme and cook 1 minute. Season with salt and pepper. Serve warm.

Nutrition Facts : Calories 119 g, Fat 6 g, Fiber 4 g, Protein 1 g, SaturatedFat 1 g

THYME (OR MINT) GLAZED CARROTS



Thyme (Or Mint) Glazed Carrots image

Make and share this Thyme (Or Mint) Glazed Carrots recipe from Food.com.

Provided by Mamas Kitchen Hope

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 4

4 medium carrots
2 tablespoons butter
2 tablespoons sugar
1 1/2 teaspoons fresh thyme or 1 1/2 teaspoons of fresh mint, minced

Steps:

  • Clean carrots and cut into desired size and shape.
  • Cook in boiling salted water until tender and drain well.
  • In empty pan you just used melt the butter and sugar cooking until the sugar has begun to dissolve. Add thyme or mint and stir to mix.
  • Add carrots, stirring gently to coat and cook until glazed. You can brown them if you like but I usually cant wait to eat them!

LEMON-THYME ROASTED CARROTS



Lemon-Thyme Roasted Carrots image

This seven-ingredient recipe is perfect for a cold wintery night. High heat roasting creates delicious browning and caramelization from the natural sweetness of the carrots. Recipe developed by Food Network Kitchen.

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Toss 2 bunches trimmed carrots and 2 sliced lemons on a rimmed baking sheet with olive oil, a few thyme sprigs and 1 teaspoon chopped thyme leaves; season with salt and pepper. Roast at 425 degrees until the carrots are tender and the lemons are browned, 25 to 30 minutes.

SKILLET GLAZED CARROTS WITH THYME



Skillet Glazed Carrots with Thyme image

These classic glazed carrots involve nothing more than a little butter, sugar and fresh thyme.

Provided by Food Network Kitchen

Time 15m

Yield 6 servings

Number Of Ingredients 5

1 1/2 pounds carrots, peeled and cut into 1-inch pieces
1 tablespoon unsalted butter
1 teaspoon sugar
2 sprigs fresh thyme, plus more for garnish, optional
Kosher salt and freshly ground black pepper

Steps:

  • Spread the carrots in a single layer in a large skillet with a lid. Add enough water to cover the carrots halfway and then add the butter, sugar and thyme. Bring to a boil and then reduce the heat to maintain a simmer. Partially cover with the lid and simmer until the carrots are tender, 8 to 10 minutes. Uncover, increase the heat to high and continue to cook, stirring occasionally until the liquid almost completely evaporates and the carrots are glazed. Discard the thyme sprigs and season with salt and pepper. Garnish with fresh thyme if using.

THYME-ROASTED CARROTS



Thyme-Roasted Carrots image

Cutting the carrots lengthwise makes this dish look extra pretty. For a little more elegance and color, garnish with sprigs of fresh thyme or parsley. -Deirdre Cox, Kansas City, Missouri

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield about 12 servings (2 carrot halves each).

Number Of Ingredients 5

3 pounds medium carrots, halved lengthwise
2 tablespoons minced fresh thyme or 2 teaspoons dried thyme
2 tablespoons canola oil
1 tablespoon honey
1 teaspoon salt

Steps:

  • Preheat oven to 400°. Divide carrots between 2 greased 15x10x1-in. baking pans. In a small bowl, mix thyme, oil, honey and salt; brush over carrots. Roast 20-25 minutes or until tender.

Nutrition Facts : Calories 73 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 275mg sodium, Carbohydrate 12g carbohydrate (7g sugars, Fiber 3g fiber), Protein 1g protein. Diabetic Exchanges

CARROTS WITH THYME



Carrots with Thyme image

These flavorful carrots go well with roasted chicken, pork, or fish.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 1/2 pounds carrots, cut into 1/2-inch slices
1 tablespoon butter
4 sprigs thyme
1/2 cup water
Coarse salt and ground pepper

Steps:

  • In a large skillet, combine carrots, butter, thyme, water; season with coarse salt and ground pepper. Bring to a boil over high and cook, stirring occasionally, until liquid is absorbed and carrots are tender, 7 to 9 minutes.

Nutrition Facts : Calories 95 g, Fat 3 g, Fiber 3 g, Protein 2 g

GARLIC AND THYME GLAZED CARROTS



Garlic and Thyme Glazed Carrots image

Make and share this Garlic and Thyme Glazed Carrots recipe from Food.com.

Provided by Irmgard

Categories     Vegetable

Time 30m

Yield 6 serving(s)

Number Of Ingredients 5

1 garlic clove, crushed
1 ounce butter
2 sprigs thyme leaves
750 g baby carrots
2 cups chicken broth

Steps:

  • Put the garlic, butter, and thyme in a large wide pan and cook for a couple of minutes.
  • Add the carrots and toss together, then pour in enough stock to barely cover the carrots.
  • Cover and simmer for 10 to 15 minutes until just tender, then increase the heat and cook until all the stock has evaporated and the carrots are glazed.
  • Season with salt and pepper and serve.

MINTED CARROTS



Minted Carrots image

The sweet, minty sauce makes these carrots just a bit different. Even my husband, who says he doesn't like carrots, came back for seconds!

Provided by Marlys Davis

Categories     Side Dish     Vegetables     Carrots

Time 20m

Yield 2

Number Of Ingredients 5

½ pound baby carrots
1 teaspoon butter
2 tablespoons brown sugar
2 tablespoons honey
⅛ teaspoon dried mint, crushed

Steps:

  • Place a steamer insert into a saucepan, and fill with water to just below the bottom of the steamer. Cover, and bring the water to a boil over high heat. Add the carrots, recover, and steam until just tender, 2 to 6 minutes depending on thickness. Drain carrots.
  • Heat the butter in a skillet over low heat. Stir in the carrots, brown sugar, honey, and mint. Continue to cook and stir until the sugar is dissolved, 2 to 3 minutes.

Nutrition Facts : Calories 172.6 calories, Carbohydrate 39.9 g, Cholesterol 5.4 mg, Fat 2.2 g, Fiber 3.3 g, Protein 0.8 g, SaturatedFat 1.3 g, Sodium 106.5 mg, Sugar 35.7 g

THYME AND ROSEMARY CARROTS



Thyme and Rosemary Carrots image

Flavorful rosemary carrots go with just about any entree. If you don't have fresh herbs on hand, feel free to use dried. -Jolene Martinelli, Fremont, New Hampshire

Provided by Taste of Home

Time 10m

Yield 4 servings.

Number Of Ingredients 5

2 cups frozen sliced carrots
1/4 cup butter, softened
1/2 teaspoon minced fresh thyme
1/2 teaspoon minced fresh rosemary
1/8 teaspoon salt

Steps:

  • Prepare carrots according to package directions. Meanwhile, combine remaining ingredients. Drain carrots; top with herb butter.

Nutrition Facts : Calories 129 calories, Fat 12g fat (7g saturated fat), Cholesterol 31mg cholesterol, Sodium 134mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.

Tips:

  • Choose fresh, tender carrots. Look for carrots that are smooth and free of blemishes. Avoid carrots that are limp or have brown spots.
  • Peel and trim the carrots. Use a vegetable peeler to remove the skin from the carrots. Then, use a sharp knife to trim the ends of the carrots.
  • Cut the carrots into uniform pieces. This will help them cook evenly. You can cut the carrots into slices, chunks, or batons.
  • Blanch the carrots. This will help to preserve their color and nutrients. To blanch the carrots, bring a large pot of salted water to a boil. Add the carrots and cook for 2-3 minutes, or until they are tender-crisp. Drain the carrots and immediately transfer them to a bowl of ice water to stop the cooking process.
  • Choose your glaze. There are many different types of glazes that you can use for carrots. Some popular options include thyme glaze, mint glaze, and honey glaze. You can also make your glaze by combining your favorite spices and herbs.
  • Glaze the carrots. To glaze the carrots, simply toss them with the glaze of your choice. You can do this in a bowl or on a baking sheet.
  • Roast the carrots. Roasted carrots are a delicious and healthy side dish. To roast the carrots, preheat your oven to 400 degrees Fahrenheit. Spread the carrots in a single layer on a baking sheet and drizzle them with olive oil. Roast the carrots for 20-25 minutes, or until they are tender and caramelized.

Conclusion:

Glazed carrots are a delicious and versatile side dish that can be served with a variety of meals. They are easy to make and can be tailored to your own taste preferences. So next time you're looking for a healthy and flavorful side dish, try one of the recipes in this article.

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