Why recepie famous for?
The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make Glazed Carrots!
Ingredients
1 kg / 2 lb carrots , peeled (Note 1)1/4 cup (40g) brown sugar , loosely packed (Note 2)
2 garlic cloves , minced
2 tbsp butter (30g) , melted (or olive oil)
½ tsp salt
1 tbsp olive oil
¼ tsp black pepper
Parsley , for garnish (optional)
Instructions
Preheat oven to 220C/425F (standard) or 200C/400F (fan).Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
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