Brown Sugar Glazed Carrots Side Dish Recipe 🥕 - MasalaHerb.com (2024)

FAQs

Brown Sugar Glazed Carrots Side Dish Recipe 🥕 - MasalaHerb.com? ›

Preheat your oven to 180 Celsius/ 350 Fahrenheit. Baste the carrot pieces with melted butter. Sprinkle an equal amount of brown sugar, salt and black pepper over the carrots. Oven roast the carrots for about 20 minutes or until they are glazed and cooked thoroughly at 180 Celsius/ 350 Fahrenheit.

This is a super quick and easy recipe. Just toss the carrots in brown sugar (or honey or maple syrup), butter and oil with a good pinch of salt and pepper. Then just roast for 25 minutes in a hot oven (220C/425F) until the carrots are caramelised on the edges.

Pick and sprinkle in the thyme sprigs, squeeze over the clementine juice, then add the honey or sugar and a splash of water. Add the carrots in a single layer, season with sea salt and black pepper, the jiggle the pan to coat the carrots.

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

The best side dishes to serve with roasted carrots are crispy chicken wings, blooming onion, Italian sausage, crispy green beans, London broil, roasted duck, cheese dip, Korean short ribs, pork shoulder, garlic bread, baked brie, fried calamari, spinach and artichoke dip, pan-seared scallops, ratatouille, and lemon ...

Or, to bring out their fresh, woody flavor, add some anise. If you're roasting your carrots, toss them in olive oil first. This will help keep the moisture in them. To bring out the sweetness in your carrots, season them with orange or lemon juice or a little brown sugar and butter.

Allow the glazed carrots to cool completely, then transfer to an airtight container. Store your leftovers in the refrigerator for up to four days. Reheat in the microwave or on the stove. We don't recommend freezing these glazed carrots, as the texture will become mushy during the thawing process.

Carrots are naturally sweet, cutting them doesn't affect the flavor. If you want them even sweeter, roasting is a good option. Toss them with some oil, and something sweet- maple syrup, orange juice or even a little honey. Then roast in a hot oven.

What flavors go well with carrots? ›

For example, carrots are said to pair exceptionally well with butter, ginger, lemon, maple syrup, orange, parsley, and sugar. Other ingredients that are said to pair well with carrots include cinnamon, coriander, dill, lime, spearmint, olive oil, parsnips, salt, tarragon, thyme, etc.

Because carrots are a root, they're lower in sugar and carbs than tuber vegetables like potatoes.

Carrot has 52% less carbohydrates than sweet potato. Sweet potato has more pantothenic acid. Both sweet potatoes and carrots are high in Vitamin A, dietary fiber and potassium. Carrot has 52% less calories than sweet potato.

And Keating points out that the differences in total carbs and sugars among most vegetables are very small. A cup of sliced cooked carrots has 5 grams of sugars and 12 grams of total carbohydrates compared with, say, 2 grams of sugars and 11 grams of total carbohydrates in a cup of cooked chopped broccoli.

Boiling, in particular, may lower some of the antioxidant activity in carrots and nutrients like vitamin C. But it makes it easier for the body to absorb the carotene in them. You can boil carrots for 5-10 minutes until tender.

Roasted carrots have the best texture, and the flavor is amazing. Roasting draws out the natural sweetness and you get a nice caramelized flavor. They're so much better than boiled carrots! Roasting is also easy; it's hard to overcook a roasted vegetable: if it gets too done, it's clearly burned.