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Braised carrots can't possibly taste this good! You won't believe how tasty this Butter-Braised Carrots recipe turns out! It is the ultimate crowd-pleasing side dish that will leave your guests raving about carrots. These carrots aren't the mushy, flavorless carrots that nearly everyone grew up with. They are bursting with flavor and pair perfectly with thyme to complement just about any protein. It's honestly one of the best cooked carrot dishes I know. Stick with me to learn the secret to braising carrots perfectly!
This recipe is: Low Carb, Paleo and Vegetarian




Table of Contents
7 Reasons to Love This Recipe
Thanks to this recipe, carrots braised in butter frequents my dinner table. You may also love it for reasons like:
- Sweet carrot flavor like you've never had before.
- The combination of quality butter, fresh thyme, and carrots is amazing!
- The perfect side dish for any grilled meat or fish.
- It's perfect for a weeknight dinner or a holiday gathering.
- They reheat incredibly well, so make a big batch and eat later!
- Although not low-carb, I give pointers on how to modify it!
- The whole family loves this recipe. It is amazingly satisfying.
Are Butter-Braised Carrots Low-Carb?
Yes, butter-braised carrots can be low-carb, depending on the diet you are following and the portion sizes. Remember, a low-carb diet restricts daily carb intake to 130 g net. Carrots are moderately low in carbs, and if braised with water or broth, they can fit various low-carb diets.
This recipe is not low-carb. I created it when the blog's primary focus was on gluten-free meals. Nonetheless, I have provided suggestions for reducing its carb content below.
Butter-Braised Carrots Ingredient List
Simple braised carrots require just a handful of ingredients:
- 2 pounds carrots, peeled
- ½ cup beef stock, warmed
- 3 sprigs fresh thyme
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2-3 pinches salt
- 1 pinch fresh cracked black pepper
Note: Baby carrots from the bag won't cut it for this recipe. Did you know they are peeled with high-pressure water? The process greatly increases their water content. When you cook the water-laden carrots, not only will they splatter more in the pan with the hot fats, but for some reason, it prevents the glaze from coming together at the end of the recipe.

Ingredient Substitutions
Need high-quality and readily available alternatives to the ingredients listed above? Try these:
- Carrots: To add more complex carbohydrates and bring this recipe closer to low-carb status, substitute the carrots with parsnips or butternut squash. If you are not counting carbs, go for sweet potatoes or yams.
- Butter: Use ghee or clarified butter. If you use either of these, increase the use to ¼ cup (4 tablespoons) and omit the olive oil.
- Olive oil: Swap for coconut oil, MCT oil, or avocado oil.
- Fresh thyme: Use fresh rosemary (finely chopped), thinly sliced sage leaves, or dried thyme. I would use 1 teaspoon of dried thyme in the place of fresh.
- Beef stock: To keep the delicious flavor of this recipe, it's crucial to use a stock of some sort, whether beef, chicken, or vegetable. Another great alternative is a bouillon cube in water, but keep an eye on the sodium content.
Additional Ingredients
Some fantastic additions to punch up the braised carrot flavors are:
- Fresh herbs: Garnish the braised carrots with fresh herbs. Add more fresh thyme, chopped parsley, or chives. The fresh herbs add a perfect pop of color and fresh aroma.
- Nuts: The braised carrots recipe loves toasted nuts. Here's how I do it… I use either pine nuts, walnuts, or pecans, as they are softer nuts. I toast them gently in a pan until they are fragrant, then chop them well before adding them as a garnish over the cooked carrots. The crunch and nutty flavors are a wonderful combination.
- Bacon: Sprinkle a bit of my homemade bacon bits for a nice salty burst. A tablespoon or two of rendered bacon fat in place of the butter will also give you a subtle but unmistakable bacon flavor.
Note: These ingredients are optional and not part of the recipe. Use them only to enhance the braised carrots' flavor and texture.
Cooking Tools
To braise carrots, you need these cooking tools:

How to Braise Carrots: Complete Cooking Guide
Cooking Method
- Braising
Preparation Steps
- Gather the tools and ingredients.
- Wash, peel, and 'roll-cut' the carrots into uniform pieces.
Cooking Instructions
- Add the butter and olive oil to a large, heavy-bottomed sauté pan and heat over high heat. When the butter has melted, add the carrots and thyme, and season with salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
- When the carrots have browned a bit with a nice sear, and look super-delicious, turn the heat to medium-low. Remove the pan and set aside for 1-2 minutes to allow the oil to cool.
- When the pan has cooled a bit, add the warm beef stock and cover. Allow to cook for 10 minutes or until fork-tender and the stock and butter coats the carrots in a glaze.
- Remove from the heat and taste, and adjust the seasoning.
- Serve hot and happy eating!
💡 My Pro Tip
I have three tips for this recipe:
- The recipe calls for "roll-cut" carrots. This is a method to keep all the carrot pieces about the same size so they cook more evenly. They will not cook evenly if you have a tiny piece from the tip of the carrot and a massive chunk from the stem end. The tip piece will be well overcooked by the time the thick piece is tender. To prevent this, we do what is called a roll cut. Essentially, you remove about ½ an inch from the stem end of the carrot (the thick end). Place your knife at a 45° angle to the top and cut. Roll the carrot a ¼ turn, cut again at a 45° angle. As the carrot becomes thinner, make the chunks slightly larger so all the pieces remain the same size. Voilà… the roll cut.
- PLEASE READ! Before adding the liquid (stock) to the pan, you must let the pan (and the hot oil) cool first. Adding cold water to hot oil will cause the water to expand RAPIDLY into steam vapor, causing splattering of hot oil all over the stove and kitchen. If you are using a gas range, this could catch the vaporized oil on fire. To avoid all this, allow the pan to COOL for a minute or two before adding the warm beef stock. You can warm the beef stock up in the microwave or stove — your choice!
- I also recommend adding the beef stock gradually. Adding it all at once will cool the pan and the ingredients too much. Instead, add it one tablespoon at a time, allowing it to reduce slightly. This is what creates the nice glaze. If you have too much liquid, pour some out and continue to cook until they are wonderfully glazed.
⏲️ Time-Saving Tips
- Peel and cut the carrots into uniform pieces ahead of time. Store them in an airtight container in the refrigerator until you're ready to cook.
- Use a wide and shallow pan with a lid for braising. This allows more surface area for even cooking and faster liquid evaporation.
- Once the carrots are tender, remove the lid and increase the heat to quickly reduce the braising liquid. This concentrates flavors and creates a delicious glaze.
What To Serve With Butter-Braised Carrots?
Butter-braised carrots are a fantastic side dish that complements virtually every protein dish. I love to pair them with fish and meat dishes, including:
- Pan-Seared Cod: The sweetness of butter-braised carrots contrasts nicely with the mild, delicate flavor of pan-seared cod. The buttery texture also complements the tender flesh of the fish.
- Pan-Seared Pork Chops: The rich, savory flavors of pan-seared pork chops pair well with the sweetness and buttery richness of the flavorful carrots. Pair the two for a comforting and satisfying dinner meal.
- Porterhouse Steak: The buttery carrots are a perfect accompaniment to the robust flavor profile of the tender, juicy steak. You will enjoy the mix of savory and sweet notes.
- Grilled Chicken Wings: This is my all-time favorite combo. The carrots add a sweet richness that balances the savory flavors of the crispy chicken wings.

Storage and Reheating Instructions
Storage
- Transfer your leftover braised carrots to an airtight container and store them in the fridge for up to one week.
Reheating
- The best reheating method is in a pan over medium-high heat. Add some butter and a pinch of salt and cook, stirring occasionally, until heated. The alternative is to use the microwave on medium-high heat until heated, rotating appropriately. I recommend covering it in the microwave, as the moisture content of the carrots will cause a splatter.
Freezing
- The braised carrots freeze, but their texture changes when thawed. They tend to get a little mushy, but you can repurpose them for my ginger carrot mash recipe. Add them to a freezer-safe container and store them for up to 3 months; defrost overnight in the fridge and heat according to the instructions above.
Bonus Section
Don't worry if you have never seen how to roll cut a carrot; I'm working on a simple, beginner-friendly course for you to learn and apply this unique yet effective technique in your kitchen!
Subscribe to be notified about the course!
Recipe Conclusion
Butter-Braised Carrots are a star side dish. They go well with all protein meals and are such a breeze to prepare. Besides cutting the carrots into uniform 'roll-cut' pieces there isn't much the recipe requires in terms of effort. Plus, the ingredients list is remarkably simple.
Grab some fresh baby carrots from the store and make the irresistibly delicious butter-thyme-flavored braised carrots. Garnish with your favorite fresh herbs and savor its aromatic sweet flavors. Don't forget to take a picture and share it with me on my socials.
As always, you can join in the conversation and see more pictures and stuff on Facebook and Instagram. Let's explore food together.

Other Side Dish Recipes to Try
Need more carrot recipes? Try these:
FAQs
If you let the braised carrots cook for too long, they will overcook and become mushy. Use a fork or knife to check for doneness periodically. The carrots should be fork-tender but still hold their shape and not disintegrate.
While both methods involve cooking carrots in liquid over low heat until tender, braised carrots are typically richer in flavor and retain more texture due to the initial browning step and lower liquid content, on the other hand, stewed carrots are softer and take on the flavors of the cooking liquid without the caramelization from browning.
Blanching carrots before cooking is not necessary. Carrots cook easily and retain the vibrancy and flavors with most cooking methods.

Butter-Braised Carrots
Ingredients
- 2 pounds carrots peeled
- ½ cup beef stock warmed
- 3 sprigs fresh thyme
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2-3 pinches salt
- 1 pinch fresh cracked black pepper
Instructions
Preparation Steps
- Gather the tools and ingredients.
- Wash, peel, and 'roll-cut' the carrots into uniform pieces.
Cooking Instructions
- Add the butter and olive oil to a large, heavy-bottomed sauté pan and heat over high heat. When the butter has melted, add the carrots and thyme, and season with salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
- When the carrots have browned a bit with a nice sear, and look super-delicious, turn the heat to medium-low. Remove the pan and set aside for 1-2 minutes to allow the oil to cool.
- When the pan has cooled a bit, add the warm beef stock and cover. Allow to cook for 10 minutes or until fork-tender and the stock and butter coats the carrots in a glaze.
- Remove from the heat and taste, and adjust the seasoning.
- Serve hot and happy eating!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
Interested in improving your braising skills? Check out my guide to braising tips for all the best practices.
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10 Responses
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.
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!
Scott