Butter Braised Carrots with Thyme Recipe (2024)

by Scott Groth 10 Comments

Braised carrots can't possibly taste this good... but they do in this butter braised carrots recipe. The secret is good carrots, quality butter and a hot pan!

This butter braised carrotsrecipe is:Paleo, Gluten Free, Low Carb, Primal, Vegetarian and Wheat Belly friendly.

Butter Braised Carrots with Thyme Recipe (1)

You're not going to believe just how tasty this butter braised carrots recipe is going to turn out.

These carrots aren't the mushy, flavorless carrots that you grew up with. Nope. Instead, you're going to find that these butter braised carrots are bursting with flavor. They pair perfectly with thyme and compliment just about any protein.

If you're going to serve a side dish you might as well make it something that people will be raving about. This recipe will create raving fans!


Braised carrots are carrots which have beenlightly sauteed and then cooked slowly in a closed pan with liquid. If the braising liquid covers the carrots, they will be boiled carrots, not braised. Without some type of braising liquid, the carrots would only be sauteed.


Start off either cutting the carrots on the diagonal or by using theroll cut technique. A roll cut (also known as the oblique cut) starts with a diagonal cut on the carrot, then you roll it ¼ turn, cut again on the diagonal and continue until you have processed the whole carrot. This type of cut keeps all of the carrot pieces about the same size so they cook more uniformly.


Once you have the carrots cut uniformly, add in butter and a little olive oil to a hot pan. This will create a nice sear on the carrots.

Next, add in the thyme and wait for a nice caramelization to start on the carrots.

After the carrots are caramelized, let the pan cool a bit. Add inabout ½ cup of beef stock, covering the pan and allowing the carrots to finish cooking. The stock and butter will make a delightful glaze on the carrots.

They are just so good. Make more than you might need because they will disappear off the table!


Any type of heavy bottom pan with a tight fitting lid is great for braising.

Here's a list of good pans for braising:

  1. Stainless Steel Skillet with domed cover.
  2. Enameled Cast Iron Casserole.
  3. Cast Iron Covered Skillet.
  4. Stainless Steel Saute Pan with Lid.


PLEASE READ!Before adding the water to the pan, you must let the pan (and the hot oil)cool first. Adding cold water to hot oil will cause the water toexplodeinto steam, which will result insplattering of hot oil all over the stove and kitchen. If you are using a gas range, this couldcatch the oil on fire. To avoid all this, allow the pan to COOL for a couple minutes before adding in the warm beef stock. You can warm the beef stockup in the microwave or on the stove- your choice!



You will find thatcarrots just take on a whole new flavor profile when they are cooked with this method. Sweet with a delicious nutty flavor from the browned butter coats the tongue while the slight lemony bitterness of the thyme cuts through the fat. The results are truly wonderful.


Really, I think that this would pair perfectlywith just about any grilled meat. Pork chops, steaks, lamb, chicken or turkey. Thecarrots probably have too much flavor to go with fish or other seafood. Definitely pair this with ahighly tannic wine like a bordeaux!

Butter Braised Carrots with Thyme Recipe (2)


Here are some great recipes:

Creamy Mashed Potato Recipe
Oven Roasted Asparagus
Sauteed Zucchini with Thyme
Lemon Butter French Green Beans
Roasted Carrot and Fennel Puree

Hope that you enjoyed this delicious butter braised carrots recipe. We're going to make it again next week!

Butter Braised Carrots with Thyme Recipe (3)

Butter Braised Carrots with Thyme Recipe (4)

Butter Braised Carrots with Thyme Recipe (5)

Yield: 6 servings

Butter Braised Carrots with Thyme Recipe

Butter Braised Carrots with Thyme Recipe (6)

Sweet with a delicious nutty flavor from the browned butter coats the tongue while the slight lemony bitterness of the thyme cuts through the fat. The results are truly wonderful.

Prep Time10 minutes

Cook Time20 minutes

Total Time30 minutes


  • 2 LBS Carrots, Multi Colored Carrots Peeled and Roll Cut (see above for more info on Roll Cut)
  • 3 tablespoon Butter
  • 1 tablespoon Olive Oil
  • 3 Sprigs Fresh Thyme
  • 2-3 Pinches Salt
  • 1 Pinch Fresh Cracked Pepper
  • ½ Cup Beef Stock, warmed


  1. In a large, heavy bottom saute pan, add the butter and olive oil. Heat over high heat. When the butter has melted, add in the carrots, thyme, salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
  2. When the carrots have browned a bit and look super delicious, turn the heat to medium-low, but remove the pan and set aside for 1-2 minutes to allow the oil to cool.
  3. When the pan has cooled a bit, add in the warm beef stock and cover. Allow to cook for an additional 10 minutes or until the carrots are fork tender.
  4. Remove from the heat, taste and adjust the seasoning.
  5. Serve hot and happy eating!


If there is too much liquid in the pan after you add the stock and allow to cook, pour it out!

Nutrition Information


Amount Per ServingCalories 141

Did you make this recipe?

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Balsamic Honey Roasted Brussels Sprouts Recipe »

Butter Braised Carrots with Thyme Recipe (7)

About Scott Groth

Scott Groth has gone from a burned out, overweight executive to a professional food blogger, chef, low carb + keto enthusiast. His style is fun, fresh, and family-friendly. Learn more about Scott in his bio, discover the story behind this blog, and learn about his incredible low-carb journey.

Reader Interactions


  1. Sean Hoppenfelder says

    Butter Braised Carrots with Thyme Recipe (8)
    I couldn't find any rainbow carrots, so I just used the good old fashioned orange carrots. Didn't do the roll cut either, just cut them up and added them to the pan. Came out really tasty.


    • Scott Groth says

      Hey Sean:
      Sounds delicious to me! Good to see you've managed to adjust it.
      Thank you for taking the time to write.
      Take care and happy eating!



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