Sugar Glazed Roasted Carrots Recipes

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.

SUGAR-GLAZED ROASTED CARROTS

Steps:

• Put oven rack in the middle position. Preheat to 475 degrees. Heat rimmed baking sheet for 10 minutes.
• Toss carrots, melted butter, sugar, salt and pepper until thoroughly combined. Remove pan from oven. Please carrots in single layer on it. Roast until they're beginning to brown, about 15 minutes.
• Remove pan from oven, toss carrots to redistribute and keep roasting until tender and deep amber in color, with some very darkened spots (but not all over)--about 3 minutes.

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.

OVEN GLAZED CARROTS

Steps:

• Cut carrots into strips 1/4 inch thick and about 1 1/2 inches long.
• Place in a buttered casserole dish and sprinkle with salt and pepper.
• Dot with brown sugar and butter.
• Cover.
• Bake at 350 degrees for 1 1/2 hours.

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.