BROWN SUGAR GLAZED CARROTS
Recipe video above. The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make Glazed Carrots!
Provided by Nagi
Categories Side
Time 35m
Number Of Ingredients 8
Steps:
- 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.
Nutrition Facts : Calories 191 kcal, Carbohydrate 30 g, Protein 2 g, Fat 7 g, SaturatedFat 3 g, Cholesterol 12 mg, Sodium 414 mg, Fiber 5 g, Sugar 20 g, ServingSize 1 serving
BROWN SUGAR ROASTED CARROTS
The sweetest, most flavorful veggies to come out of your oven! These Brown Sugar Roasted Carrots are a healthy 5-ingredient side dish that only requires about 10 minutes of prep!
Provided by Blair Lonergan
Categories Sides
Time 35m
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray with cooking spray.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 2-inch-thick slices.
- Spread carrots in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat.
- Roast in the oven for 15 minutes.
- Meanwhile, whisk together brown sugar, orange juice, and salt in a small bowl until completely combined.
- After 15 minutes, remove carrots from the oven. Brush (or drizzle) brown sugar mixture over the carrots; stir to coat, and return to the oven for an additional 10-15 minutes (or until browned and tender). You will not need all of the glaze (probably only 1-2 tablespoons will actually be used), so set aside the extra and drizzle a little bit more over the roasted carrots just before serving.
- Season with additional salt, to taste.
Nutrition Facts : ServingSize 1 /8 of the carrots (with about 2 tablespoons of glaze), Calories 81 kcal, Carbohydrate 12 g, Protein 1 g, Fat 3.7 g, SaturatedFat 0.5 g, Sodium 78 mg, Fiber 3 g, Sugar 6.5 g
BROWN SUGARED CARROTS
I love using carrots with tops, if available. I like to chop some of the tops and sprinkle them over the carrots like parsley. I also have been known to fry the tops and put them over these carrots for garnish and texture. This is my ultimate comfort food. Whenever I was home sick from school, I would make my mother drag out her arsenal of recipes to make me "better" and this is one of them...
Provided by Alex Guarnaschelli
Categories side-dish
Time 20m
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When the oil begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, stir the carrots to coat with the oil and seasonings.
- After the carrots have cooked for a few minutes, add the brown sugar and molasses and continue to cook, stirring from time to time. Add a little water so they can become tender without burning the sugar. Continue to cook until tender, about 5 to 8 minutes. Add more water, if needed, but the sauce should be thick enough to coat the carrots and should bubble around the edges of the pan. The carrots should be tender and fairly yielding when pierced with the tip of a knife. Add the butter and the rosemary sprig. Once the butter has melted remove the rosemary sprig and discard. Transfer the carrots to a serving bowl and garnish with chopped carrot tops. Serve immediately or allow to "rest" a little before serving.
Nutrition Facts : Calories 223 calorie, Fat 13 grams, SaturatedFat 5 grams, Cholesterol 15 milligrams, Sodium 254 milligrams, Carbohydrate 26 grams, Fiber 5 grams, Protein 2 grams, Sugar 18 grams
BALSAMIC & BROWN SUGAR ROASTED CARROTS
Bring out the sweetness of carrots with this new side dish, great with casseroles or a roast
Provided by Good Food team
Categories Dinner, Lunch, Side dish
Time 1h10m
Number Of Ingredients 4
Steps:
- Heat oven to 180C/fan 160C/gas 4. Cook carrots in boiling water for 10-15 mins, until they are starting to soften, but still have some bite. Drain and pat dry.
- Spread the carrots out in a roasting tin, drizzle with the oil and vinegar, then sprinkle over the sugar. Season well with sea salt and black pepper, then roast for about 45 mins, turning occasionally, until the sugar has caramelised and the carrots are soft and tender.
Nutrition Facts : Calories 107 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 13.5 grams carbohydrates, Sugar 13 grams sugar, Fiber 3 grams fiber, Protein 1 grams protein, Sodium 0.58 milligram of sodium
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