Introduction
The Glazed Carrots Recipe is a staple in my kitchen, and for good reason – it’s incredibly easy to make and is the perfect side dish for any special occasion. I love serving roasted glazed carrots at holiday gatherings, as they add a pop of color and a burst of flavor to the table. The best part? They’re surprisingly simple to prepare, making them a great option for busy hosts.
The appeal of roasted glazed carrots lies in their sweet and savory flavor profile, which is achieved by combining brown sugar, balsamic vinegar, and orange juice. This unique blend of ingredients creates a sticky, caramelized glaze that’s both tangy and sweet. Whether you’re serving a crowd or just a few, this recipe is sure to impress.
In this recipe, we’ll explore the magic of roasted glazed carrots and how to make them a staple in your kitchen. From the initial preparation to the final glaze, we’ll cover it all. So, let’s get started and discover the simplicity and elegance of this Glazed Carrots Recipe.
Why You’ll Love This Recipe
This Glazed Carrots Recipe is a game-changer for anyone looking to elevate their side dish game. The rustic presentation of the roasted carrots, paired with the balsamic glaze and fresh parsley, makes for a visually stunning dish that’s sure to impress your guests. Plus, the versatility of this recipe allows you to serve it at various events, from casual gatherings to formal dinners.
The unique flavor profile of roasted glazed carrots is what sets this recipe apart from others. The combination of sweet and savory flavors creates a truly addictive taste experience that will leave your guests wanting more. Whether you’re a fan of sweet carrots or savory ones, this recipe has something for everyone.
So, what are you waiting for? Let’s dive into the world of roasted glazed carrots and explore the simplicity and elegance of this Glazed Carrots Recipe. If you’re interested in more delicious side dish recipes, be sure to check out our Best Honey Glazed Carrots Recipe or our Honey Glazed Carrots Recipe for more inspiration.
Ingredients
- 2 lb (1 kg) carrots (approx 4 medium to large)
- 3 tbsp (40g) butter
- 1¼ tbsp brown sugar
- 2 tbsp balsamic vinegar
- 3 tbsp olive oil
- 1 orange (half juiced)
- 1 handful fresh parsley (optional)
- Salt
- Pepper
Ingredient Notes & Substitutions
When it comes to the ingredients, feel free to get creative and experiment with different substitutions. For example, you can use honey or maple syrup instead of brown sugar to give the carrots a slightly different flavor profile. Additionally, you can use various types of carrots, such as rainbow carrots or purple carrots, to add a pop of color to the dish.
The quality of the ingredients is also important to consider. Using fresh parsley for garnish adds a bright, freshness to the dish, while high-quality balsamic vinegar provides a rich, tangy flavor. Don’t be afraid to experiment and find the combination that works best for you.
In terms of substitutions, you can also use lemon juice instead of orange juice, or olive oil instead of butter. The key is to find the right balance of flavors that works for you and your taste preferences.
Step-by-Step Instructions
- Preheat the oven to 350°F (180°C) for a convection oven, or adjust by increasing cooking time by 20-30% for a standard oven.
- Wash the 2 lb (1 kg) carrots, then peel and trim their tops and tails. Cut them into triangular wedges by slicing on an angle and turning the carrot after each cut.
- Place the cut carrots in a bowl with a generous amount of salt and pepper, 3 tbsp olive oil, and 2 tbsp balsamic vinegar. Toss or mix well until each piece is evenly coated.
- Transfer the coated carrots to a roasting dish. Bake for 40 minutes. After 20 minutes, remove the carrots from the oven, toss or turn each piece over, and return to the oven to continue baking until tender and caramelized.
- Combine 1¼ tbsp brown sugar, 3 tbsp butter, and the juice from half of the orange in the same bowl used for the carrots (no need to wash it). Microwave for approximately 1 minute, or until the butter is hot and melted. Alternatively, heat in a small saucepan on the stove.
- Once cooked, remove the carrots from the oven and transfer them directly into the hot butter and sugar mixture. Mix and toss well until the carrots are evenly coated with the glaze.
- Optionally, chop 1 handful of fresh parsley and add to the glazed carrots, then mix thoroughly before serving.
Visual Guide & Tips
As you work through the recipe, keep an eye on the carrots as they roast in the oven. You want them to be tender and caramelized, with a nice golden brown color. If you notice they’re not browning as quickly as you’d like, you can always increase the oven temperature or add a bit more oil to the pan.
When it comes to the glaze, make sure to mix it well and toss the carrots until they’re evenly coated. You want the glaze to be sticky and caramelized, so don’t be afraid to get in there and toss the carrots until they’re fully covered.
Finally, don’t forget to garnish with fresh parsley before serving. This adds a bright, freshness to the dish and makes it perfect for serving at special occasions.
Expert Tips & Troubleshooting
One of the most common mistakes people make when making roasted glazed carrots is not tossing them enough during the roasting process. This can lead to uneven cooking and a lack of caramelization. To avoid this, make sure to toss the carrots every 10-15 minutes or so, until they’re tender and golden brown.
Another common issue is the glaze not being sticky enough. This can be due to using too little sugar or not cooking the glaze for long enough. To fix this, simply add a bit more sugar to the glaze and cook it for an additional minute or two, until it’s thick and sticky.
In terms of troubleshooting, here are a few common issues and how to fix them:
- Carrots are not tender: Increase cooking time or temperature.
- Glaze is not sticky: Add more sugar or cook for an additional minute.
- Carrots are not caramelized: Increase oven temperature or add more oil to the pan.
Storage & Freezing
When it comes to storing and freezing roasted glazed carrots, there are a few things to keep in mind. First, make sure to let the carrots cool completely before storing them in an airtight container in the fridge. This will help prevent moisture from building up and making the carrots soggy.
If you want to freeze the carrots, simply place them in a single layer on a baking sheet and put them in the freezer. Once frozen, transfer them to an airtight container or freezer bag and store them in the freezer for up to 3 months.
To reheat the carrots, simply place them in the oven at 350°F (180°C) for 10-15 minutes, or until they’re tender and heated through.
Frequently Asked Questions (FAQ)
Here are a few common questions about roasted glazed carrots, along with their answers:
- Q: Can I use baby carrots instead of regular carrots?
A: Yes, you can use baby carrots, but keep in mind that they may cook more quickly than regular carrots. - Q: How do I store leftovers?
A: Let the carrots cool completely, then store them in an airtight container in the fridge for up to 3 days. - Q: Can I freeze the carrots?
A: Yes, you can freeze the carrots for up to 3 months. Simply place them in a single layer on a baking sheet, freeze, and then transfer them to an airtight container or freezer bag. - Q: What can I serve with roasted glazed carrots?
A: Roasted glazed carrots are a versatile side dish that can be served with a variety of main courses, such as roasted chicken, beef, or pork. - Q: Can I make the glaze ahead of time?
A: Yes, you can make the glaze ahead of time and store it in the fridge for up to a week. Simply reheat it before using. - Q: How do I prevent the carrots from becoming too sweet?
A: To prevent the carrots from becoming too sweet, simply reduce the amount of sugar in the glaze or omit it altogether.
Nutritional Information (Approximate)
Here is the nutritional information for the roasted glazed carrots recipe:
Calories: 345
Protein: N/A
Carbs: 35
Fat: 20
Sugar: 5
Fiber: N/A
Please note that the nutritional information is approximate and may vary based on the specific ingredients and portion sizes used.
Conclusion
In conclusion, the Glazed Carrots Recipe is a delicious and easy-to-make side dish that’s perfect for any occasion. With its unique flavor profile and rustic presentation, it’s sure to impress your guests and become a staple in your kitchen. So, go ahead and give it a try – and don’t forget to tag me on Instagram @EvasRecipes or pin it on Pinterest if you make it! For more delicious and easy-to-make recipes, be sure to check out our Simple Honey Glazed Carrots Recipe or explore our website for more ideas and inspiration.
Did you make this? Pin it on Pinterest or tag me on Instagram @EvasRecipes! I’d love to see your creations and hear about your experiences with the Glazed Carrots Recipe. Happy cooking, and I’ll see you in the next recipe!
Roasted Glazed Carrots
Ingredients
Method
- Preheat the oven to 350°F (180°C) for a convection oven, or adjust by increasing cooking time by 20-30% for a standard oven
- Wash the 2 lb (1 kg) carrots, then peel and trim their tops and tails. Cut them into triangular wedges by slicing on an angle and turning the carrot after each cut
- Place the cut carrots in a bowl with a generous amount of salt and pepper, 3 tbsp olive oil, and 2 tbsp balsamic vinegar. Toss or mix well until each piece is evenly coated
- Transfer the coated carrots to a roasting dish. Bake for 40 minutes. After 20 minutes, remove the carrots from the oven, toss or turn each piece over, and return to the oven to continue baking until tender and caramelized
- Combine 1¼ tbsp brown sugar, 3 tbsp butter, and the juice from half of the orange in the same bowl used for the carrots (no need to wash it). Microwave for approximately 1 minute, or until the butter is hot and melted. Alternatively, heat in a small saucepan on the stove
- Once cooked, remove the carrots from the oven and transfer them directly into the hot butter and sugar mixture. Mix and toss well until the carrots are evenly coated with the glaze
- Optionally, chop 1 handful of fresh parsley and add to the glazed carrots, then mix thoroughly before serving