If you’re craving a side dish that’s equal parts cozy, vibrant, and a little bit fancy (without the fuss!), these Apple Cider Glazed Carrots are calling your name. They’re sweet, tangy, and kissed with a hint of warm spice—the kind of side that steals the show at any weeknight dinner or holiday table. Let’s make your carrots the most talked-about dish at the table!
Why You’ll Love This Recipe
This one takes me back to my personal chef days when I needed a side that could cozy up to roast chicken or stand tall on a fancy brunch buffet. Carrots are humble, yes—but glazed in apple cider with buttery shine? They become stars.
- Simple but wow-worthy: Just a few ingredients, big payoff.
- Family-friendly: Kids love the natural sweetness—no battles at the dinner table.
- Make-ahead magic: Roast ahead and glaze when ready to serve.
- Great for gatherings: Beautiful, glossy presentation with almost no effort.
Ingredients Breakdown
Essentials
- 1 lb (450 g) carrots, peeled and cut into batons or use baby carrots
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup apple cider (not apple juice!)
- 2 tablespoons brown sugar or maple syrup
- 1 tablespoon unsalted butter
- 1/4 teaspoon ground cinnamon (optional but cozy!)
- 1 tablespoon fresh thyme leaves or 1/2 teaspoon dried thyme
Pro Tips
- For crunch: 2 tablespoons sliced almonds or chopped pecans, toasted
- For garnish: chopped fresh parsley brings a pop of color
- Maple syrup gives a deeper sweetness—go with what you have
- If using baby carrots, shave a little skin for a prettier roast
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C). Line a baking sheet with parchment for easy cleanup.
- In a bowl, toss carrots with olive oil, salt, and black pepper. Spread in a single layer on the baking sheet.
- Roast for 20–25 minutes, flipping once, until tender and golden at the edges.
- While the carrots roast, bring apple cider and brown sugar (or maple syrup) to a simmer in a small saucepan. Reduce for about 6–8 minutes until syrupy.
- Remove the pan from heat, stir in cinnamon (if using), and whisk in butter until glossy.
- Transfer carrots to a warm skillet or keep on the baking sheet. Pour the glaze over and toss to coat. Place over medium heat for 1–2 minutes to heat through and meld everything together.
- Stir in fresh thyme. Taste and adjust salt or pepper if needed.
- Top with toasted nuts and parsley if using. Serve warm and glossy!
Chef’s Tips and Tricks
- Cut carrots evenly so they roast at the same rate—no mushy bits or tough chunks.
- Don’t skip reducing the apple cider—it concentrates the flavor and gives that lacquered shine.
- Use fresh cider when you can. The flavor is brighter and fruitier than juice.
- Maple syrup adds a woodsy note; brown sugar lends caramel richness.
Recipe Variations and Serving Suggestions
- Spiced version: Add a pinch of ground cloves or nutmeg to the glaze for a holiday twist.
- Make it citrusy: Add a splash of lemon or orange juice to the glaze for brightness.
- Vegan: Substitute butter with plant-based spread or a dab of coconut oil.
- Serve alongside: Roasted chicken, pork tenderloin, quinoa bowls, or lentil loaf for veggie nights.
FAQs
Can I make these ahead of time?
Absolutely! Roast the carrots ahead, store them in the fridge, and then reheat in a skillet and glaze just before serving.
Can I use regular apple juice instead of cider?
I recommend sticking with apple cider if you can—it’s less sweet and more robust. If you must use juice, reduce the sugar a bit to balance it.
What’s the best way to toast nuts?
Pop them in a dry skillet over medium heat for 3–4 minutes until fragrant, shaking occasionally. Watch closely—they burn fast!
Recipe Card
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 1 lb carrots, peeled and cut or baby carrots
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 1/2 cup apple cider
- 2 tbsp brown sugar or maple syrup
- 1 tbsp unsalted butter
- 1/4 tsp ground cinnamon (optional)
- 1 tbsp fresh thyme or 1/2 tsp dried
- Optional: 2 tbsp toasted almonds or pecans
- Optional: chopped parsley
Instructions:
- Preheat oven to 400°F and line a baking sheet.
- Toss carrots with oil, salt, and pepper. Roast 20–25 minutes.
- Simmer cider and sweetener until thick. Stir in butter and cinnamon.
- Glaze roasted carrots in a skillet. Add thyme, adjust seasoning.
- Top with nuts and parsley if desired. Serve warm!
Nutrition: ~130 calories per serving
If you make these Apple Cider Glazed Carrots, I’d love to hear what you think! Leave a comment below, snap a photo and tag me on Instagram @thekitchensaid, or pin it to save for your next Sunday dinner. Let’s make every bite a little celebration!
