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Glazed Roast Carrots with Balsamic, Rosemary, and Brown Sugar Recipe

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This Glazed Carrots recipe features tender, caramelized carrots roasted to perfection with a sweet and tangy balsamic glaze enhanced by brown sugar and aromatic rosemary. Perfect as a vibrant side dish, this easy oven-roasted recipe brings out the natural sweetness of carrots with a delightful glossy finish.

Ingredients

Carrots

  • 1 lb baby carrots (or any medium carrots; tri-colored preferred)

Glaze

  • 2 tablespoons olive oil
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon dried rosemary (or 1 teaspoon fresh, finely chopped)
  • 1 teaspoon kosher salt

Garnish

  • Chopped chives
  • Carrot tops (for serving, optional)

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and line a shallow baking sheet with parchment paper for easy cleanup.
  2. Prepare Carrots: Clean and pat dry the carrots thoroughly. If you’re using larger carrots, slice them in half lengthwise to ensure even roasting.
  3. Make the Glaze: In a small mixing bowl, whisk together olive oil, balsamic vinegar, brown sugar, rosemary, and kosher salt until the sugar dissolves completely, creating a smooth glaze.
  4. Coat Carrots: Arrange the carrots in a single layer on the prepared baking sheet. Pour the glaze evenly over the carrots and gently toss them to coat thoroughly.
  5. Roast: Roast the glazed carrots in the preheated oven for 30 to 45 minutes. Stir the carrots once halfway through the cooking time to ensure even caramelization. They are done when fork-tender and nicely caramelized.
  6. Serve: Transfer the roasted carrots to a serving platter, optionally placed over a bed of fresh carrot tops. Spoon any remaining glaze from the pan over the carrots and garnish with chopped chives before serving.

Notes

  • For best flavor and texture, use fresh carrots, preferably medium-sized or baby carrots.
  • If using fresh rosemary, reduce the quantity to 1 teaspoon as it is more potent than dried.
  • Adjust roasting time depending on the size of carrots to achieve desired tenderness.
  • Carrot tops can be used as a decorative bed for presentation and are edible if washed well.
  • Leftover glazed carrots can be refrigerated and gently reheated before serving.

Find it online: https://bitezly.com/glazed-roast-carrots-with-balsamic-rosemary-and-brown-sugar-recipe/