It’s likely no surprise to you that I love to cook- and being someone who also loves to serve the food I create, I also love to create menus and host. But despite loving both cooking and hosting, creating menus for big holidays with lots of family members or friends- like Thanksgiving is still intimidating. So how do I manage to execute it, without a ton of stress? I plan ahead- of course- but I make sure my sides are deceivingly simple. That is to say, a TON of flavor- with little effort. So that’s where we’re going, this year! Non-traditional (but not too wacky), shockingly easy and ridiculously flavorful sides. You ready? Let’s go!
These maple thyme glazed carrots are the perfect example of a minimal-effort crowd pleaser that I promise will convert even the most skeptical vegetable-side denyers. With only six ingredients (not including oil and salt) you have got to put these on your Thanksgiving menu, this year!
Maple Thyme Glazed Carrots
Serves 4-6 as a side
1/3 cup maple syrup
3 whole sprigs thyme, plus 1 tsp thyme leaves (separate)avocado or olive oil
4 tbsp butter
1 lb carrots, peeled and sliced thinly on a diagonal
1/2 tsp cumin
1/2 tsp coriander
sea salt as needed
- In a small pot, combine maple syrup and thyme leaves. Bring to a rolling boil. Reduce heat and simmer until reduced by about half.
- Meanwhile, heat a drizzle of oil and butter in a large heavy-bottomed pan (I like using cast-iron, if you have it) to medium-high.
- Add your carrots to the pan and stir to coat with oil.
- Season carrots with cumin, coriander and a generous sprinkle of salt.
- Stir, cover and cook, stirring occasionally about 10 minutes or until carrots are fork tender.
- Briefly remove carrots from heat and stir in maple syrup. Return to heat and let simmer until syrup clings to carrots. Stir in thyme, season to taste and serve.
Maple Thyme Glazed Carrots
Ingredients
1/3 cup maple syrup
3 whole sprigs thyme, plus 1 tsp thyme leaves (separate)avocado or olive oil
4 tbsp butter
1 lb carrots, peeled and sliced thinly on a diagonal
1/2 tsp cumin
1/2 tsp coriander
sea salt as needed
Instructions
- In a small pot, combine maple syrup and thyme leaves. Bring to a rolling boil. Reduce heat and simmer until reduced by about half.
- Meanwhile, heat a drizzle of oil and butter in a large heavy-bottomed pan (I like using cast-iron, if you have it) to medium-high.
- Add your carrots to the pan and stir to coat with oil.
- Season carrots with cumin, coriander and a generous sprinkle of salt.
- Stir, cover and cook, stirring occasionally about 10 minutes or until carrots are fork tender.
- Briefly remove carrots from heat and stir in maple syrup. Return to heat and let simmer until syrup clings to carrots. Stir in thyme, season to taste and serve.
More Thanksgiving Recipes:
- Gluten-free Cornbread Stuffing with Cranberries + Pecans
- Sage Apple Roasted Chicken (or turkey)
- Bacon Cranberry Brussels Sprouts
- Autumn Kale Salad
- Wild Rice Stuffed Acorn Squash
- Pear and goat cheese salad with rosemary walnuts and maple balsamic vinaigrette
- Thanksgiving Cheese Board for two with rosemary pumpkin hummus
- Spiced Sweet Potato Pecan Loaf with Vanilla Cashew Cream Icing
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