Roasted Carrots



I have never made roasted carrots before but let me tell you the flavor really comes out.  They make a nice presentation and couldn't be easier to make.  I bought carrots with the greens still on because they are more fresh and then you can also use some greens for garnish.  Leave a little stem for presentation.  I also like the thinner carrots for roasting.

Roasted Carrots

Preheat oven to 425 degrees.

Peel carrots and leave a little stem for presentation.  Melt 1 tablespoon butter in a small bowl and add 2 tablespoons brown sugar, mix well.  Brush butter sugar mixture on carrots with pastry brush, one side then the other.  You may need more depending on how many carrots you make.  This will give a glaze to the carrots and help bring out their sweetness.  Sprinkle with salt and pepper.  Use a heavier metal pan as it will hold up better in the heat.  Roast for 10 minutes on each side or longer until the carrots are fork tender.  Keep an eye on them for burning.

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