All types of carrots are suitable for this recipe – just cut larger carrots to size (see video or above steps). It’s a also a classic for holiday dinner tables, including Thanksgiving and Christmas.īut honestly? These Glazed Carrots are SO GOOD you might do what I did yesterday – just have a big bowl of these as a meal! – Nagi xīest carrots to use for Glazed Carrots – Any! Baby carrots, dutch carrots, standard carrots (pictured), multi coloured carrots.
Some more quick dinner ideas that will pair beautifully with these Glazed Carrots:Ĭrispy Garlic Chicken Thighs (reader favourite!) Have it as your side for a quick one-pan Baked Chicken and Rice, Meatloaf, or make complete a meat-free meal by adding a side of Mushroom Rice. It would be ideal to pop in the oven at the same time as this Baked Chicken Breast or Roast Chicken, or this Roast Pork with Crispy Crackling. Glazed carrots will pair beautifully with most non-Asian meals though I wouldn’t use them with mains with a sweet sauce – too much sugar. So by combining with oil, we get the best of both worlds! The reason is that butter provides better flavour but it burns at high temperatures. What you’ll end up with is a pan of tender carrots (but not mushy soft) and enough caramel-like sauce to glaze the carrots (hence the name – Glazed Carrots!) but not so much that you feel like you’re eating a dessert. A hot oven works best so we can get caramelised edges without the carrot getting too soft and wrinkled. Then just roast for 25 minutes in a hot oven (220C/425F) until the carrots are caramelised on the edges. Just toss the carrots in brown sugar (or honey or maple syrup), butter and oil with a good pinch of salt and pepper. Roasting carrots intensifies the flavour and natural sweetness in a way you can’t achieve on the stove. Roasting trumps stove top everyday, even if they’re sautéed until golden.
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