A creative customer submitted these sweet carrots with a Savory Spice twist. They're a gorgeous addition to a holiday feast, but they're also quick and easy so they make a great weeknight meal side dish.


  • 2 cups baby carrots*
  • 2 Tbsp. butter*
  • 2 Tbsp. brown sugar or maple syrup
  • 2 Tbsp. Park Hill Maple & Spice Pepper
  • pinch of salt
  • Fresh chopped thyme, chives, or parsley for garnish


*If you use the larger garden baby carrots with stems you may need closer to 4 cups by volume; if you buy the packaged baby carrots 2 cups will work just fine. For a dairy-free, vegan, and lower-fat version of this dish, use apple juice or orange juice in place of the butter.


Cover carrots with water in in a medium saucepan and bring to a boil. Boil for 5 to 6 min. then drain and return to pan. Add remaining ingredients and cook over medium-high heat, stirring frequently, for 4 to 5 min. Transfer to a serving bowl, pouring any remaining sauce from the pan over top. Sprinkle with fresh chopped herbs of choice. Best served warm.

Serving Suggestions

Makes a great side for a holiday roast. Serve with seared or grilled chicken breasts or pork chops for a weeknight meal.


4 servings

Thanks To

Jeni Pittard, Savory Spice customer

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Savory Spice Shop Ingredients
Park Hill Maple & Spice Pepper 1 oz bag $3.30



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