Brown Sugar Honey Glazed Carrots
"Try Brown Sugar Honey Glazed Carrots – a sweet and savory side dish that's easy to make. Enjoy the perfect blend of flavors in every bite!"
Equipment
- Baking Sheet
- Large Cast Iron Skillet
- Mixing Bowl
- Cutting Board
- Saucepan
- Whisk
- Pastry Brush
Ingredients
- 2 lbs thin baby carrots with tops trimmed
- 1 tablespoon balsamic vinegar
- 2 tablespoons brown sugar
- 4 tablespoons butter
- ½ teaspoon minced garlic
- 2 tablespoons honey
- ¼ teaspoon Italian seasoning
- 2 tablespoons olive oil
- To taste: Salt and pepper
- ¼ teaspoon rosemary
Instructions
- Preheat the oven to 400°F.
- Wash and peel the carrots if desired. Cut off the tops.
- In a mixing bowl, drizzle the carrots with olive oil, ensuring they are well-coated. Sprinkle salt and freshly ground black pepper over the carrots.
- Line a baking sheet with parchment paper or grease a large cast iron skillet. Arrange the seasoned carrots in a single layer.
- In a small saucepan, whisk together brown sugar, honey, rosemary, Italian seasoning, balsamic vinegar, and minced garlic. Heat the mixture over medium heat until it reaches a gentle boil.
- Add butter to the saucepan and let it melt into the glaze. Remove from heat.
- Brush each carrot with the balsamic glaze using a pastry brush or spoon. Spoon any remaining glaze over the carrots.
- Place the baking sheet or cast iron skillet in the preheated oven and roast the carrots for 20-30 minutes or until tender and slightly caramelized.
- Once roasted, transfer the carrots to a serving platter. Drizzle any remaining glaze over the top for extra flavor.
- Serve and enjoy!
Notes
Agave Nectar: Substitute agave nectar for honey if needed.
Fresh Whole Carrots: Use fresh whole carrots for the best flavor. If unavailable, store-bought carrots or baby carrots are acceptable.
Peeling Carrots: While peeling is optional, you can skip it for added nutrition, as the peel provides more fiber. Give the carrots a good scrub and remove any blemishes.