Glazed Carrots
Tender roasted carrots finished with a glossy, caramelized glaze that can be sweet, savory, or spiced to suit any meal. Swap the glaze base and seasonings to create everything from honey-herb to ginger-soy variations.
Ingredients
Method
Preheat oven to 425°F (220°C). Peel and cut carrots into 2–3 inch batons or coins, aiming for uniform size so they cook evenly.
In a small bowl, whisk together the glaze base (honey, maple syrup, or soy sauce), acidic component (lemon juice or vinegar), butter, minced aromatics (garlic or ginger), and primary spice (paprika, cumin, or other). Set aside.
Toss carrots with oil, salt, and black pepper on a sheet pan. Spread in a single layer and roast for 15–18 minutes, stirring halfway through, until they begin to caramelize at the edges.
Brush or drizzle the glaze over the hot carrots, tossing gently to coat evenly. Return to the oven for 5–8 minutes until the glaze bubbles and clings to the carrots.
Remove from oven and let cool for 1–2 minutes. Sprinkle with sesame seeds (or chosen garnish) and fresh herbs. Serve warm or at room temperature.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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