Brown Sugar Glazed Carrots
Prep Time
30m
Bake Time
30m
Yields
2 poundsAbout this Recipe
Add a touch of sweetness to your meal with these brown sugar glazed carrots, a simple yet elegant side dish that pairs perfectly with any main course.
Brown Sugar Glazed Carrots
Prep Time
30mBake Time
30mYields
2 poundsAbout this Recipe
Add a touch of sweetness to your meal with these brown sugar glazed carrots, a simple yet elegant side dish that pairs perfectly with any main course.
Share This Recipe
Ingredients
- 2 pounds carrots, peeled
- ½ cup dark brown Imperial Sugar
- 2 Tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 Tablespoon light olive oil
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 Tablespoon chopped parsley
Instructions
- Preheat oven to 425°F.
- Cut each carrot in half, then halve thicker ends so they are all roughly the same width.
- Toss in a bowl with brown sugar, butter, garlic, oil, salt and pepper. Pour onto a lined baking tray and spread out.
- Roast 15 minutes. Toss, then roast an additional 10 minutes until soft and caramelized on the edges, with plenty of glaze left on the tray.
- Toss carrots again in the glaze until evenly coated, sprinkle with parsley and place on serving platter. Best when served warm, but great as a snack or on a salad when chilled.
Share This Recipe
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Brown Sugar Glazed Carrots
Prep Time
30mBake Time
30mYields
2 poundsAbout this Recipe
Add a touch of sweetness to your meal with these brown sugar glazed carrots, a simple yet elegant side dish that pairs perfectly with any main course.
Ingredients
- 2 pounds carrots, peeled
- ½ cup dark brown Imperial Sugar
- 2 Tablespoons unsalted butter, melted
- 2 garlic cloves, minced
- 1 Tablespoon light olive oil
- ½ teaspoon fine salt
- ¼ teaspoon black pepper
- 1 Tablespoon chopped parsley
Instructions
- Preheat oven to 425°F.
- Cut each carrot in half, then halve thicker ends so they are all roughly the same width.
- Toss in a bowl with brown sugar, butter, garlic, oil, salt and pepper. Pour onto a lined baking tray and spread out.
- Roast 15 minutes. Toss, then roast an additional 10 minutes until soft and caramelized on the edges, with plenty of glaze left on the tray.
- Toss carrots again in the glaze until evenly coated, sprinkle with parsley and place on serving platter. Best when served warm, but great as a snack or on a salad when chilled.