Hard Cider & Thyme Glazed Roasted Carrots
This recipe has become one of out Christmas traditions. But its one that really would work fabulous as a r Thanksgiving side dish too. Every year when I post photos of it on Christmas Day I get recipe requests so I really wanted to make sure to get it up and posted this year before the holidays showed up.
Its really truly a showstopper. If you enjoy the flavor of hard cider, think of that concentrating down into a glaze with fresh thyme giving the flavor a savory tough. Its almost like a caramel- without the cream. A thick delicious syrup that you’ll find yourself wanting to eat every single bite of.
Its not hard to make- but don’t try to throw it together last minute. You’ll need probably a good 30 minutes or slow to allow it to slowly simmer & thicken. Once brushed on the carrots and roasted it begins to candy a bit. Every time I serve it- everyone comments on how interesting and delicious the carrots are- wanting to know how I made them. The glaze turns an average side dish into one that will have people talking.
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What to serve the cider glazed carrots with??
We have gotten into the tradition of making a steak house style dinner for Christmas Day.
We start the meal off with a wedge salad with pickled red onions, homemade pork belly (in place of bacon) gluten free croutons, baby tomatoes, & a dairy free buttermilk ranch.
I splurge every Christmas on a prime rib that I make with my sous vide and then roast at the end to get it perfectly cooked .( I will be sharing that recipe & a class on how I do it hopefully in Club Angell next month.)
I used to make an incredible gluten free scalloped potato dish too- but since developing a dairy allergy I have been trying to nail down a perfect dairy free version. I made one last year that was pretty close to what I wanted- so I’m hoping to share that this year as well.
Then of course these delicious carrots as the perfect side dish.
Its not a challenging meal to make as most everything can be prepped the day or two before. The glaze for these carrots for example could be made days in advance if you want to.
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Want to change things up?
You could use gluten free beer instead! I have boiled down beer to drizzle on various meats and veggies. Just be sure to use a lighter beer as the darker ones may end up too bitter when condensed.
I have used the concept of this glaze to simmer down champagne for cakes & once I simmered the hard cider down into a caramel that I used as the base for apple crisp.
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Don’t mind me posting too many pictures of these carrots. I was just so happy with. my photos of them. :)
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Hard Cider thyme Glazed Roasted Carrots
Ingredients
Instructions
Notes:
If your glaze gets too thick, you can always thin it out by adding in some water. Whisk in a tsp or two at a time.