Brown Sugar Roasted Carrots Food

BROWN-SUGAR GLAZED CARROTS

Steps:

• In a large skillet, place carrots, butter, sugar, rosemary, and 1 1/4 cups water; season with salt and pepper. Bring to a boil; reduce to a simmer, and cook until carrots are tender, 10 to 12 minutes. (If water evaporates before carrots are tender, add 1/4 cup more.)
• Continue to cook, stirring frequently, until liquid is reduced to a glaze, 1 to 2 minutes more.

OVEN ROASTED BROWN SUGAR CARROTS

Steps:

• Preheat oven to 425 degrees F and line baking sheet with parchment paper.
• In a large, shallow dish, combine the melted butter, brown sugar, minced garlic, thyme, salt and pepper. Mix well.
• Add the carrots to the dish and roll the carrots through the mix thoroughly.
• Place the carrots in a single layer on the baking sheet, being careful to not over crowd the carrots. Then pour the remaining mixture over the carrots.
• Bake for 20 minutes or until the carrots are fork tender, turning them half way through.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BALSAMIC & BROWN SUGAR ROASTED CARROTS

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.

BROWN SUGAR ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees F.
• Line a large baking sheet with parchment paper. Set aside.
• Cut carrots into sticks or chunks. Place on sheet.
• In a small bowl, stir together brown sugar, garlic powder, salt, pepper and melted butter. Drizzle over carrots. Toss to coat.
• Roast in the oven for 16 to 18 minutes OR until the carrots are tender. Remove from oven, place onto serving dish.
• Serve.

BROWN SUGARED CARROTS

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.

BROWN SUGAR-GLAZED CARROTS

Steps:

• In a medium saucepan cook carrots, covered, in a small amount of boiling salted water for 8 to 10 minutes or until crisp-tender. Drain; remove carrots from pan.
• In the same saucepan combine butter, brown sugar, and salt. Cook and stir over medium heat until combined. Add carrots. Cook and stir about 2 minutes or until glazed. Season to taste with pepper.

BROWN SUGAR GLAZED CARROTS

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.

BALSAMIC AND BROWN SUGAR ROASTED CARROTS

Steps:

• Heat the oven to 180/gas mark 4.
• Cook the carrots in boiling water for 10-15 minutes 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 with sugar. Season well with sea salt and black pepper, then roast for about 45 minutes, turning occasionally until the sugar has caramelised and the carrots are soft and tender.

BROWN SUGAR ROASTED CARROTS

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.

BROWN SUGAR GLAZED CARROTS RECIPE

Steps:

• Preheat your oven to 400 and prepare a baking pan with parchment paper
• In a large mixing bowl, combine carrots, cinnamon, garlic, salt, pepper, rosemary, brown sugar, and thyme. Toss to coat. Then drizzle in the melted butter and toss again.
• On your baking pan, spread your carrots and pour the excess liquid onto them.
• Bake for 15 minutes, then toss around the carrots and bake for another 10 minutes.
• Enjoy!

BUTTERY BROWN SUGAR ROASTED CARROTS

Steps:

• Preheat oven to 400°F (207°C).
• In a big mixing bowl, add the carrots, melted butter, garlic, brown sugar and salt together. Stir to mix well. Transfer the carrots into an oven-safe skillet (cast-iron preferred) and roast for 30 - 40 minutes, or until they become tender.
• Remove from the oven and garnish with the parsley and lemon wedges. Squeeze some lemon juice on top of the carrots before serving.

OVEN ROASTED CARROTS

Steps:

• Preheat oven to 425 degrees F.
• Slice carrots about 1/2 inch thick and 3-4 inches long.
• Place on lined baking sheet (see note).
• Pour olive oil, spices, and brown sugar over the carrots.
• Toss to coat evenly and spread carrots into a single layer.
• Bake on the middle rack in a preheated oven for about 25 minutes, tossing halfway, or until the carrots are tender and slightly browned.
• Sprinkle with fresh thyme leaves.

GREAT ROASTED CARROTS

Steps:

• Preheat oven to 220°C/430°F (200°C fan).
• Cut the carrots on the diagonal into 5cm / 2" lengths. Cut the thicker ones in half lengthwise so they are all roughly the same width.
• Place on a tray, drizzle with oil, sprinkle with salt and pepper, toss.
• Roast 20 minutes: Spread out on tray, roast 20 minutes.
• Flip & garlic: Remove from oven. Push carrots to one end, add garlic and toss. (Add other Flavour Options at this point too)
• Roast 10 minutes: Roast for a further 10 minutes. Remove from oven, toss carrots to coat in the garlicky oil and juices on the tray.
• Sprinkle with parsley and serve!

EASY BROWN SUGAR GLAZED CARROTS

Steps:

• Gather the ingredients.
• Combine the carrots with the water, butter, and brown sugar in a medium saucepan. Toss together.
• Bring the mixture to a boil over high heat. Reduce the heat to medium and continue to cook, adjusting the heat as necessary to maintain a lively simmer, for about 20 to 30 minutes or until carrots are tender and the liquid has evaporated. Stir frequently to avoid scorching. Add more water if needed.
• The liquids will boil down and the water will evaporate, leaving the carrots cooked and nicely glazed with the brown sugar syrup.
• Season the carrots to taste with salt and pepper. Serve and enjoy!

BROWN SUGAR ROASTED CARROTS

Steps:

• Preheat oven to 400 degrees. Line a flat rimmed baking sheet with foil.
• Spread carrots on to the baking sheet.
• In a saucepan, melt butter and brown sugar completely.
• Pour over carrots and toss them lightly to coat. Spread them across the baking sheet, making sure not to overlap any of them.
• Bake for 15-18 minutes or until tender.
• If desired, sprinkle with parsley before serving.