Oven Roasted Brown Sugar Carrots Food

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.

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.

OVEN-ROASTED BROWN SUGAR-GLAZED CARROTS RECIPE

Steps:

• Preheat the oven to 400 F and line a rimmed baking sheet with parchment paper or a silicone mat.
• Add the butter, brown sugar, garlic, balsamic vinegar, and thyme to a small saucepan over medium heat, melting the butter and stirring until all ingredients are combined.
• Spread the carrots onto the baking sheet in a single layer and pour the brown sugar sauce evenly over the carrots, then toss to coat.
• Bake in the preheated oven for 20 to 25 minutes until the carrots are tender crisp.
• Optionally garnish the carrots with fresh thyme and 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.

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.

ROASTED POTATOES, ONIONS, AND CARROTS WITH BROWN SUGAR AND BALSAMIC VINEGAR

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place potatoes, carrots, onions, garlic, sage, and basil in a large bowl; add oil and balsamic vinegar and toss to coat. Transfer to a rimmed baking sheet.
• Roast in the preheated oven, tossing a couple of times for even cooking, until tender, about 30 minutes. Remove from the oven and sprinkle with brown sugar. Continue to roast for 10 minutes. Season with sea salt and pepper just prior to serving.

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-GLAZED BABY CARROTS

Steps:

• In a 3-qt. slow cooker, combine all ingredients. Cover and cook on low until carrots are tender, 6-8 hours.