Recipe: Brown Sugar Glazed Carrots

Posted by Hedi Schreiber on

Ingredients

 

  • 1 kg / 2 lb carrots , peeled (Note 1)

 

  • 1/4 cup (40g) brown sugar , loosely packed (Note 2)

 

  • 2 garlic cloves , minced

 

  • 2 tbsp butter (30g) , melted (or olive oil)

 

  • 1 tbsp olive oil

 

  • ½ tsp salt

 

  • ¼ tsp black pepper

 

  • Parsley , for garnish (optional)

Instructions

  • Preheat oven to 220C/425F (standard) or 200C/400F (fan).
  • Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
  • Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
  • Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
  • Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

 Recipe Notes:

* Nice holiday touch is to add ½ tsp of cinnamon! For a kick, add cayenne pepper.

1. Carrots - use any type of carrots. Baby, dutch, purple or standard (as I have done)

2. Sugar - Can be substituted with honey or maple syrup, and can reduce down to 1 tbsp.


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