Roasted Brown Sugar Glazed Carrots

Needing the perfect vegetable side dish for supper? These Roasted Brown Sugar Glazed Carrots will hit the spot. Sweet carrots coated with butter and brown sugar. Roasted in the oven for a guaranteed flavor you will love. Enjoy!

I get in a side dish rut, do you? I am usually all about the main dish or if there is some homemade bread involved. But to come up with a vegetable or fruit side? Not always.

Though this Easy Sausage Cornbread Dressing would be a a great addition to any meal.

These roasted brown sugar glazed carrots are the perfect addition to you main course. They are full of flavor, they add spunk to a carrot and they only take about 20 minutes to cook.

The glaze

So what makes this roasted carrot recipe so special? Well, it has the brown sugar glaze, of course.

The glaze is made up of only a few ingredients, which helps with the simplicity of this recipe. It starts with a butter base, then adds brown sugar, salt and pepper.

Why add pepper?

I feel the pepper helps add enough bite to the carrots and helps balance the sweetness.

The bake

These carrots need to be roasted at a high temperature to help bake the glaze in and to caramelize the carrots. It also allows the carrots to cook properly and have a nice bite to them. You don't want mush but you don't want uncooked carrots either.

Do I need to peel the carrots?

I prefer to peel the carrots, but it is not necessary. If you don't, clean the carrots really well with a brush to get all dirt off of them.

You want to place the carrots on a hot pan so you will put the pan in the oven by itself for 7 minutes or so at 475*.

Then, dip the carrots in the glaze and place them on the baking sheet. Bake.

Can I make these ahead of time?

Yes, you can! I recommend making the carrots, let them cool completely then place in an airtight container in the refrigerator. You will want to eat them in 24 hours as they won't keep for long.

To reheat, place in a microwave safe container and heat them long enough to warm through. Start with 1 minute then add 30 intervals.

Leftovers

If you have any leftovers, the process is the same as above. Cool completely, then place in an airtight container in the refrigerator. You will want to eat them in 24 hours as they won't keep for long. I don't recommend baking them ahead of time, putting them in the fridge, eating and then placing in the fridge again. One time around is best.

These carrots will go great with Pulled Pork then add Apple Crumble for dessert.

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