Brown Sugar Oven Roasted Carrots Recipes

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 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.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

Steps:

• Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
• Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
• Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
• Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

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.

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.

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.