Creamed Carrots with Thyme
Last Updated on January 27, 2026 by Betty Davies
This indulgent side dish recipe is so easy to make, but is sure to be the show stopper on your table! Creamy and rich, and seasoned with thyme, onions and garlic, this creamed carrots recipe is wonderfully comforting.
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Cream carrots are the perfect side dish for those chilly evenings, simple to make and oh so wonderful to eat!
Tender carrots are coated in a thick creamy sauce that is seasoned with onions, garlic and thyme and has a wonderful depth of flavor. Easy enough to make for a weeknight meal, but fancy enough to serve up at occasion dinners like Thanksgiving and Christmas.
This old fashioned creamed carrot recipe is inspired by the fabulous Julia Child, from her famous book, ‘Mastering the Art of French Cooking’.
Be sure to try my Carrot Mashed Potatoes and Carrot and Green Bean Bundles too!
Why you will love this recipe!
- One pan: Anything that saves on the washing up is always a good things!
- Simple: Using a few basic ingredients, this dish comes together easily and quickly.
- So delicious: We could not stop eating these! Carrots never tasted so good!
- Dietary info: This recipe is vegetarian and low carb. It can easily be made gluten-free.
Ingredients and Notes
- Carrots: I used two large carrots, enough to serve 4 as a side dish. Slice the carrots around 1/4 inch in thickness.
- Bouillon cube: To make the broth. I used vegetable, but you can use chicken or beef if that’s what you have to hand. The broth adds more flavor to the carrots, you can just use water.
- Brown sugar: I added a little sugar to the broth for some sweetness.
- Butter: For cooking.
- Onion and garlic: Very finely diced / minced to add flavor to the creamy sauce.
- Cream: Use heavy whipping cream for the sauce that has 35% fat.
- Flour: To thicken the sauce. Use all purpose flour or a gluten-free 1:1 flour.
- Seasonings: Dried thyme (and some fresh for garnish if you like), salt and black pepper.
How to make this creamed carrot recipe
Be sure to scroll down for the full recipe!
- In a large saucepan, cook the carrots in broth til fork tender, but still firm. Drain and set aside.
- Melt the butter and add the onion, garlic and seasonings. Cook til soft.
- Stir in the flour and pour in the cream.
- Toss the carrots in the sauce and serve.
Recipe Variations
- Use different herbs: I love the flavor combination of carrots and thyme, but other herbs can be used. Parsley, chives, chervil or tarragon will all work great.
- Use a different vegetable: Instead of carrots, try this recipe with cauliflower, broccoli or green beans.
- Add cheese: For an extra rich sauce, stir in some grated parmesan.
Serving Suggestions
These creamed carrots are perfect to serve alongside roasted meats. Try it with some of these favorites:
Frequently Asked Questions
This recipe calls for heavy cream which results in a thicker sauce. If you prefer a thinner sauce, you can use half and half or milk. This swap will also reduce the calories and fat content.
Yes. The recipe remains the same.
Make Ahead, Storage and Reheating
You can peel and slice the carrots and hour or two ahead of time. I don’t recommend boiling them ahead of time as they can get soft and mushy.
Once made, this carrot side dish is best served straight away. Leftovers can be stored, covered in the fridge for 2 to 3 days. Reheat gently in a pot, stirring in a little milk to loosen up the cream sauce.
Recipe Notes and Tips
- Slice the carrots as uniformed as you can so that they cook evenly.
- Place the carrots in cold broth and bring them up to a boil. This will give the carrots and even texture and will prevent the outer layer from getting too mushy.
- Take care not to overcook the carrots. They should be just fork tender.
- Stir the flour in well before adding the cream, there should be no dry flour left. Let it cook for a coupe of minutes so that you don’t get a floury taste.
More Carrot Recipes
Creamed Carrots Recipe
Ingredients
- 2 large carrots
- 1 bouillon cube
- 3 cups water (700ml)
- 1 tablespoon brown sugar
- ½ onion
- 1 garlic clove
- 2 tablespoons salted butter
- 1 teaspoon dried thyme
- ½ teaspoon salt
- pinch black pepper
- 1 tablespoon flour
- 1 cup heavy whipping cream (35%) (235ml)
- fresh thyme for garnish (optional)
Instructions
- Peel the carrots and cut into slice about ¼ inch thick.2 large carrots
- Dissolve the bouillon cup in water.1 bouillon cube, 3 cups water
- Add the broth to a pot and stir in the sugar.1 tablespoon brown sugar
- Place the carrots in the pot and bring up to a boil. Cook for 4 to 5 minutes til just fork tender. You want them to still have a little bite to them. Drain the carrots and set to one side.
- Finely dice / mince the onion and garlic.½ onion, 1 garlic clove
- Put the empty pot back on the stovetop and place on a medium heat. Melt the butter in the pot.2 tablespoons salted butter
- Once the butter has melted, add in the chopped onion and garlic. Stir in the other seasonings. Cook for a few minutes until the onion and garlic have softened.1 teaspoon dried thyme, ½ teaspoon salt, pinch black pepper
- Stir the in the flour and cook for a minute or two so no dry flour remains.1 tablespoon flour
- Pour in the cream and heat through for 5 minutes. Don't bring it to a boil.1 cup heavy whipping cream (35%)
- Take off of the heat, add the carrots to the cream. Stir well and serve with thyme garnish, if using.fresh thyme for garnish
Notes
- Slice the carrots as uniformed as you can so that they cook evenly.
- Place the carrots in cold broth and bring them up to a boil. This will give the carrots and even texture and will prevent the outer layer from getting too mushy.
- Take care not to overcook the carrots. They should be just fork tender.
- Stir the flour in well before adding the cream, there should be no dry flour left. Let it cook for a coupe of minutes so that you don’t get a floury taste.
