|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 6g||8%|
|Saturated Fat 4g||18%|
|Total Carbohydrate 10g||4%|
|Dietary Fiber 3g||9%|
|Total Sugars 6g|
|Vitamin C 4mg||22%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
A favorite vegetable of both kids and adults, carrots are an ideal side dish to please everyone. Simply steamed, however, they can get a bit boring. In this recipe, carrots are tossed with melted butter, brown sugar, and pepper before being roasted until soft and caramelized. They are finished with a sprinkling of sea salt and some chopped parsley or cilantro to make a simple but elegant-looking side dish that is perfect alongside roast chicken or beef. These caramelized roasted carrots can also be served with a chickpea salad and couscous to round out a vegetarian meal. Whether you offer it as part of a weeknight dinner or place a platter on the holiday buffet table, chances are you won't have any leftovers.
For the prettiest presentation, buy carrots with the greens attached and cut off the tops leaving just a short stem (you may also be able to find these prepackaged); rainbow carrots, which can be a combination of purple, pink, yellow, white, and orange, also will make for an attractive side dish. Regular whole carrots, cut lengthwise if too wide, and baby carrots can also be used.
1 bunch carrots, peeled, greens trimmed if needed
2 tablespoons unsalted butter, melted
1 tablespoon brown sugar
Freshly ground black pepper, to taste
Salt, to taste, sea salt flakes preferred
Fresh chopped parsley, or cilantro, for garnish
Gather the ingredients. Preheat the oven to 350 F. Line a baking tray with aluminum foil.
Slice the larger carrots in half lengthwise so that all the pieces are roughly the same size. You may need to quarter extra-large carrots.
Arrange the carrots neatly on the lined tray, making sure they don’t overlap.
Brush the melted butter onto the carrots lightly with a silicone pastry brush.
Sprinkle them with the brown sugar before giving them a good grind of black pepper to finish.
Bake in the oven for around 25 minutes or until soft and beginning to brown.
Sprinkle with the crushed sea salt flakes and garnish with parsley or cilantro.
Serve and enjoy.
Because of the butter and brown sugar, there is a risk of the carrots burning; make sure to check them toward the end of cooking time and pull out of the oven if they are getting too dark.
- This recipe can also be made with parsnips or even sweet potatoes; just be sure to cut them into even-sized pieces before roasting.
- Add some chopped toasted nuts, such as hazelnuts, walnuts, or pine nuts, at the end along with the salt and herbs.