A dazzling December side dish that comes together fast and tastes like candy-coated sunshine. Roasting deepens the carrots’ natural sweetness, while brown sugar and butter create glossy, caramelized edges that are utterly irresistible.
Ingredients:
- 1 kg (2 lb) carrots, peeled and cut on the diagonal into 4 cm (1¾”) pieces
Tip: Split thicker ends lengthwise so all pieces are similar in width for even roasting. - ¼ cup (40 g) brown sugar, loosely packed
- 2 garlic cloves, minced
- 2 tbsp (30 g) salted butter, melted (or substitute avocado oil for dairy-free)
- 1 tbsp extra-virgin olive oil
- ½ tsp kosher salt
- ¼ tsp freshly cracked black pepper
- 2 tbsp chopped fresh chives or parsley, for garnish (optional, but recommended)
Instructions:
- Preheat the oven to 220 °C (425 °F) on standard mode or 200 °C (400 °F) if using fan/convection.
- Place carrots in a large bowl. Add the brown sugar, melted butter, garlic, olive oil, salt, and pepper. Toss until every piece is beautifully coated.
- Transfer to a baking tray and spread into a single layer to ensure roasted (not steamed!) edges.
- Roast for 15 minutes, then shake or flip the carrots. Continue roasting another 8–10 minutes until tender with shiny, caramelized tips.
- Remove from the oven, drizzle any glaze remaining on the tray over the carrots, and sprinkle with chives or parsley.
- Serve warm and prepare for compliments aplenty.