Buttered, Glazed Carrots
Glazed carrots are something I enjoy anytime of the years but I especially like them with my Christmas Lunch/Dinner, they are a complete contrast to the rest of the ingredients on the plate. Most people who prepare Glazed carrots cook them on the stove top, which is very acceptable, however, I prefer mine with some caramelization round the edges, which you can only achieve by roasting in the oven.
Follow my recipe and method and I will guarantee you’re in for a real treat.
Buttered, Glazed Carrots
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Ingredients
- 1 kg carrots peeled use any variety
- 40 g brown sugar
- 2 garlic cloves finely chopped
- 30 g , melted or olive oil
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Parsley for garnish (optional)
DISCLAIMER
I recommend using the Metric measurements (instead of cups & spoons) for more accuracy and better results.
Instructions
- Preheat oven to 220C/425F (standard) or 200C/400F (fan).
- Cut carrot on the diagonal into 4cm 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 a baking 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.
Category: Recipes
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