Brown Sugar Roasted Carrots
Roasted Carrots and Brown Sugar glaze are a match made in side dish heaven. Easy enough for weeknights, yet elegant enough for holidays.
Ingredients
- 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
- 5 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted (1/2 stick)
- 3/4 teaspoon dried thyme
- 3/4 teaspoon kosher salt
Instructions
- PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- ADD CARROTS: Place 2 pounds large carrots, peeled and sliced into ½-inch rounds in a large mixing bowl.
- MAKE GLAZE: In a small bowl, whisk together 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, and 3/4 teaspoon kosher salt until smooth.
- COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
- ROAST: Spread the carrots in a single layer on the prepared baking sheet. Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
- SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.
Notes
Make-Ahead: Carrots can be roasted up to 1 day ahead. Reheat in a 350°F oven until warmed through.
Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
Reheating: Reheat on a sheet pan at 350°F or in a skillet over medium heat with a small pat of butter.
Nutrition
Serving: 1 | Calories: 251cal | Carbohydrates: 37g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 598mg | Sugar: 25g | Fiber: 6g | Calcium: 94mg | Iron: 1mg