Brown Sugar Glazed Carrots

4.87 from 66 votes

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!

Prep Time10

Cook Time25

Total Time35

Course: Side

Cuisine: Western

Keyword: Glazed Carrots, Roasted Carrots

Servings: as a side

Calories: 191cal

Author: Nagi

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 220°C/425°F (200°C fan-forced).
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.
Final toss then serve - Give the carrots a final toss in the glaze on the tray then transfer to a serving bowl and sprinkle with parsley if using. Serve warm.

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.

Leftovers will keep for up to 5 days. To make ahead: Get them out of the oven when they are tender-crisp, not super soft, around the 22 minute mark. Fully cool, then store in the fridge up to 5 days. Reheat in the microwave and give the carrots a good toss to coat in the glaze before serving. Be sure to use a rubber spatula to get every bit of glaze off the tray!

Nutrition per serving.

Nutrition