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Preview: Roasted Glazed Carrotsby Joe G in Rouxbe Videos These salty and sweet glazed carrots will only take you 5 minutes to whip together.
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Step 1: Preparing and Roasting Carrots
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Preheat the oven to 425 degrees Fahrenheit. Peel the carrots and cut the carrots into long diagonal strips. To do this, first cut the carrots in half lengthwise and then lay them down on the flat side so that the carrots are stable when you slice them. Also try to cut them all roughly the same thickness so they cook evenly when roasting. Transfer the carrots to a large bowl, add the brown sugar, melted butter and oil and toss to coat them. Then add the salt and pepper and toss again. Put the carrots onto a parchment paper lined baking tray. Roast the glazed carrots for approximately 12 to 15 minutes, taking them out of the oven to toss half way through the roasting process. Serve Immediately.
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Notes
To prepare these carrots in advance, just cut them ahead of time but leave the seasoning until you are ready to roast them. We wait to do this because the salt will extract the water from the carrots which will prevent them from roasting.
This is a simple dish that can be enhanced with the addition of a higher quality salt like grey salt or fleur de sel. Don't worry if you don't have it but it will make a big difference.
You can also substitute maple syrup or honey for the brown sugar if you prefer.
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Comments
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.