Brown Sugar Glazed Carrots
Tender roasted carrots coated in a simple, sweet glaze of brown sugar, butter, and garlic.
Ingredients
- 2 lbs carrots peeled, 900g
- 1/4 cup light brown sugar packed, 50g
- 2 tbsp unsalted butter melted, 28g
- 1 tbsp olive oil 15ml
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the carrots on a diagonal into 1.5 to 2-inch pieces. For any thicker pieces, slice them in half lengthwise so all the pieces are a similar size.
- In a large bowl, whisk together the packed brown sugar, melted butter, olive oil, minced garlic, salt, and pepper until combined.
- Add the carrots to the bowl and toss well until they are evenly coated in the brown sugar mixture.
- Spread the carrots in a single layer on a large, rimmed baking sheet. Avoid overcrowding the pan.
- Roast for 15 minutes. Remove the pan from the oven and toss the carrots with a spatula.
- Return the pan to the oven and roast for another 10-15 minutes, or until the carrots are tender and the edges are caramelized.
- Give the carrots a final toss in the glaze on the pan. Transfer to a serving dish, garnish with fresh parsley if using, and serve warm.
Notes
For even cooking, it's important to cut the carrots into uniform pieces. This ensures they all become tender at the same time.
Using a large enough baking sheet is key. If the carrots are too crowded, they will steam instead of roast and won't caramelize properly.
You can use baby carrots to save time on peeling and chopping. Simply pat them dry and toss with the glaze.
The carrots are done when a fork can easily pierce them and the glaze has thickened on the pan.