Coffee-Glazed Carrots

Total Cooking Time 30
Yield 6
7 ratings


  • 1-1/2 pounds Vidalia carrots
  • 1-1/2 tablespoons Rouses Extra Virgin Olive Oil
  • 2-3 sprigs of fresh thyme, roughly chopped
  • 1/2 teaspoon Rouses salt
  • 1/2 teaspoon Rouses black pepper
  • 1/4 cup brewed coffee
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon Steen’s® Pure Cane Syrup


  1. Heat oven to 425 degrees.
  2. Peel and wash carrots. On a large rimmed baking sheet, toss carrots with olive oil, thyme, salt and pepper. Roast for 10 minutes.
  3. In a small saucepan, bring the coffee, balsamic vinegar and Steen’s to a boil. Cook until the glaze is reduced to approximately half, about 5 minutes.
  4. Remove the carrots from the oven. Pour on the glaze, tossing to coat. Return the carrots to the oven and cook for an additional 10-12 minutes, tossing once halfway through. Carrots are done when they are tender, but not yet completely soft.

Ingredients used in this recipe