The Communal Table: An Easy Glazed Carrot Recipe

November 16, 2011 | By | Comments (0)

Glazed Carrot Recipe

Few things are certain in my life. But one of them is that I will probably not eat any vegetables for the entire long Thanksgiving weekend. I mean, who wants to eat salad when you can eat gravy soaked rolls and cold pumpkin pie?

This year for Turkey day I vowed to include more vegetables on the table. I realize the holiday season is a time to indulge, but I wondered if there was a way to include some more virtuous veg in the Thanksgiving spread in way that still satisfied my yen for marshmallow smothered sweet potatoes (because let’s be honest—those don’t really count as a vegetable).

So, I came up with these brown-sugar glazed carrots as part of Real Simple’s Make-Ahead Thanksgiving menu. They’re nutty and a tad spicy with a wintry low-note from the rosemary. A little brown sugar and bit of butter make them feel holiday-worthy, but they still look and taste like carrots.  They’ll be my contribution to my family’s feast (and to’s Communal Table), along with a simple but decadent chocolate tart. It’s all about balance, right?

Wishing all of you a healthy holiday season full of equal parts vegetables and chocolate tarts.

Happy Thanksgiving!

Brown-Sugar Glazed Carrots with Rosemary and Pecans

Serves 8| Hands-On Time: 15m | Total Time: 40m


1/2 cup pecan halves

3 pounds carrots—peeled, cut into 2-inch lengths, and halved lengthwise if large

1/2 cup packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter

sprigs fresh rosemary

1/4 teaspoon cayenne pepper

kosher salt and black pepper

1 tablespoon fresh lemon juice


1. Heat oven to 375° F. Spread the pecans on a rimmed baking sheet and toast in oven, tossing once, until fragrant, 6 to 8 minutes. Let cool, then roughly chop.

2. Meanwhile, in a large saucepan, combine the carrots, brown sugar, butter, rosemary, cayenne, ½ cup water, 1½ teaspoons salt, and ¼ teaspoon pepper. Bring to a boil, reduce heat, cover, and simmer until the carrots begin to soften, 8 to 10 minutes. Uncover the saucepan and cook, stirring often, until the carrots are tender and the liquid has thickened, 10 to 15 minutes more.

3. Discard the rosemary and toss the carrots with the lemon juice and pecans.

Get our complete Thanksgiving dinner menu here.

Learn more about the Food Network’s Thanksgiving Communal Table. And check out recipes from all the participants below.

Cocktails, Appetizers, Salads and Breads: Thanksgiving Cocktails
The Kitchn: Goat Cheese Panna Cotta Topped With Canned Cranberry Jelly Cut-Outs
Big Girls Small Kitchen: Braided Biscuits
Epicurious: Chestnut and Sherry Soup
Yahoo! Shine: Spicy Caramelized Onion Jam With Goat Cheese
YumSugar: Kale and Chard Salad with Pomegranates and Hazelnuts
Whole Foods Market: Mixed Green Salad With Pears, Hazelnuts, Blue Cheese and Homemade Croutons


FN Dish: Alton Brown’s Good Eats Roast Turkey
Eatocracy: Country Ham With Pickled Peaches
BlogHer Food: Root Vegetable Pot Pie With Cheddar Biscuit Crust


Cooking Light: Fennel, Sausage, and Caramelized Apple Stuffing
Bon Appetit: Maxine Rapoport’s Turkey Stuffing
EatingWell: Green Bean Casserole
Serious Eats: Ultra-Crispy Roasted Potatoes David Chang’s Roasted Brussels Sprouts With Asian Vinaigrette
Food Republic: Cavatappi With Fontina and Fall Vegetables
Healthy Eats: Green Bean Casserole With Crispy Shallots
Saveur: Green Beans and Tomatoes
Diner’s Journal: Fiery Sweet Potatoes
Real Simple: Brown Sugar-Glazed Carrots With Rosemary and Pecans
The Daily Meal: Bacon Brussels Sprouts
AP/ J.M. Hirsch: Ginger-Pear Cranberry Sauce
Food52: Mashed Potatoes with Caramelized Onions and Goat Cheese Make-Ahead Mashed Potatoes
Food & Wine: Michael Symon’s Swiss Chard and Leek Gratin
All You: Sweet Potato Bake


The Blender/ Williams-Sonoma: Deep-Dish Apple Bourbon Streusel Pie
Southern Living: Pumpkin-Pecan Cheesecake
Cooking Channel: Apple Bread Pudding
Fox News: Ginger Molasses Sugar Cookies
Gourmet Live: Pumpkin Coconut Panna Cotta
Melissa Clark: Sweet Potato Ginger Custard Pie White Chocolate Cheesecake With Cranberry Currant Compote