Brown Sugar Glazed Carrots

These Brown Sugar Glazed Carrots are a simple yet incredibly flavorful side dish that will complement any meal. Roasted until tender and caramelized, these carrots are coated in a sweet brown sugar glaze that is perfectly balanced with savory garlic and butter. Whether you're preparing a casual dinner or a special holiday meal, this recipe is sure to be a crowd-pleaser.

• Carrots: 2 lb (1 kg), peeled and cut into 1.75” (4cm) diagonal lengths.
• Brown Sugar: 1/4 cup (40g), loosely packed, for the sweet glaze.
• Garlic: 2 cloves, minced, to add a savory depth to the dish.
• Butter: 2 tbsp (30g), melted, or substitute with olive oil for a dairy-free option.
• Olive Oil: 1 tbsp, to help with roasting and coating the carrots.
• Salt: 1/2 tsp, to season the carrots perfectly.
• Black Pepper: 1/4 tsp, for a hint of spice and flavor.
• Fresh Parsley: Optional, for garnish and a pop of color.

Step 1:

Preheat the oven to 425°F (220°C), or 400°F (200°C) if using a fan oven.

Step 2:

Cut the carrots on the diagonal into 1.75” (4cm) lengths. Halve the thicker ends to ensure uniform width.

Step 3:

In a bowl, toss the carrots with brown sugar, melted butter, garlic, olive oil, salt, and pepper until evenly coated.

Step 4:

Spread the carrots onto a baking tray in a single layer.

Step 5:

Roast for 15 minutes, toss, then continue roasting for another 10 minutes, until the edges are caramelized and the glaze is thickened.

Step 6:

Toss the roasted carrots in the remaining glaze and sprinkle with fresh parsley before serving.

• Serve immediately as a warm side dish to accompany your main course.
• For extra flavor, you can drizzle a little honey on top before serving.

• If you prefer a dairy-free option, substitute butter with olive oil.
• For a smoky twist, you can add a pinch of smoked paprika to the glaze.

Tips from Well-Known Chefs

• Chef Julia Child recommends roasting the carrots at a high temperature to bring out their natural sweetness.
• Chef Gordon Ramsay suggests tossing the carrots in a bit of balsamic vinegar for an extra layer of flavor.

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