Rouxbe

This is a good recipe to use as a base, but with roasted carrots, you can play with a variety of ingredients such as flavoured honey, basalmics, salts and herbs. Adjust the sweetness to your liking - in this recipe the 3 tbsp of brown sugar make it on the sweet side. Reduce the sugar a bit for less sweet, or add some basalmic vinegar. I used a combination of regular basalmic vinegar and fig basalmic in this recipe and then garnished the carrots with fleur de sel (to taste) after plating.

These go great with the Ancho Chili Beef Short Rib Recipe and the Smashed Sweet Potatoes recipes on this site.

I added paprika, cayenne pepper and cinamon.

Why toss the carrots twice?

Tossing the carrots halfway through cooking is done because the tops of the carrots tend to dry out as they roast. If you toss them halfway through you redistribute the glaze which helps them cook more evenly and also helps keep them more moist.

I am a big fan of tossing things halfway through the cooking process, it is often what makes the difference between something that is good and something that is just that much better. The finishing touches!

This is a 10 on the veggie scale. go's with pork vary well.