Herbed tomato glazed carrots are a savory, citrus-forward side dish where tender carrots cook in a buttery tomato broth with fresh thyme, bay leaves, and bright lemon and orange juice, finishing with a glossy, flavorful glaze in under 30 minutes.
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In a measuring cup or small bowl, stir the tomato paste into the warm water until combined. Set aside.
Place the washed and peeled carrots in a single layer in a cold skillet.
Add the butter, orange juice, lemon juice, orange zest, lemon zest, fresh thyme, and bay leaves to the skillet.
Heat the skillet over medium heat until the butter melts, then toss the carrots to coat.
Pour the tomato water mixture over the carrots and bring to a gentle boil.
Cover the carrots with a parchment paper cartouche (a round piece of parchment paper cut to fit the pan).
Cook for about 20 minutes, or until the carrots are fork-tender.
Remove the cartouche and continue to cook for another 4-5 minutes, allowing the sauce to reduce into a glossy glaze.
Season with salt and pepper to taste. Plate the carrots, spoon the glaze over the top, and garnish with fresh parsley if desired.
Store cooled carrots and glaze in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if needed.
parchment paper (for cartouche) · measuring cup or small bowl
Yes. Cook through step 8, cool completely, then refrigerate in an airtight container for up to 3 days. Reheat gently on the stovetop over medium-low heat, adding a splash of water if the sauce has thickened too much.
The recipe calls for whole carrots peeled and washed. For even cooking and faster results, cut larger carrots in half lengthwise or into 2-3 inch pieces; adjust cook time down slightly to 15-18 minutes.
Fresh thyme is key to the flavor profile. If unavailable, use 1 tsp dried thyme. Bay leaves can be omitted if you have no fresh or dried versions on hand, though they add depth.
A cartouche helps retain moisture and cook the carrots evenly. You can use aluminum foil or a fitted lid instead, though a cartouche allows better steam circulation for a more tender result.
Pierce them with a fork after 20 minutes of covered cooking. They should offer slight resistance but be tender enough to cut easily. The tomato water should reduce to a glossy glaze in the final 4-5 minutes uncovered.
