Roasted Brown Sugar Carrots - Glazed

Roasted, glazed, brown sugar carrots

Tenderly roasted rainbow carrots with brown sugar spiced glaze.
5 from 8 votes
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Course: Appetizer, Side Dish
Cuisine: American
Prep Time: 9 minutes
Cook Time: 16 minutes
Total Time: 25 minutes
Servings: 4 people
Calories: 244kcal

Ingredients

Ingredients

  • 2 bunches carrots organic
  • 1 1/2 cups orange juice quality
  • 1 tbs. light brown sugar
  • 1 teaspoon Kosher salt
  • 1 teaspoon cumin seeds toasted
  • 1 teaspoon coriander seeds toasted
  • 2 tbs. flat leaf parsley chopped
  • 1 tbs. tarragon chopped
  • 2 tbs. grapeseed oil quality
  • 2 tbs. butter cold

Instructions

Instructions

  • Wash, trim and peel two bunches rainbow carrots, pat dry and set aside.
  • Using a large heavy bottom saute pan over high heat, add grapeseed oil, wait until smoking hot.
  • Carefully add six small or four medium carrots at a time, sear until you see light caramelization on all sides.
  • Remove from pan and set aside using a folded paper towel.
  • Once all carrots are roasted and set aside, clean pan with paper towel and turn heat to medium-low.
  • Next, add both cumin seeds and coriander seeds to dry pan and toast until aromatic. About three minutes.
  • Add orange juice, light brown sugar, and Kosher salt.
  • Reduce on medium heat for three minutes then add carrots.
  • Continue to reduce until orange juice has a nappe consistency. Turn off heat.
  • Mount in butter, tarragon, and parsley. (Be sure to gently swirl pan around while mounting butter).
  • Place carrots in roasting pan and drizzle on brown sugar glaze. Roast in oven at 350 degrees for 10 minutes or until glaze starts to caramelize. 

Nutrition

Calories: 244kcal | Carbohydrates: 22g | Protein: 2g | Fat: 8g | Saturated Fat: 2g | Sodium: 172mg | Fiber: 5g | Sugar: 18g | Vitamin A: 750IU | Vitamin C: 19mg | Calcium: 97mg | Iron: 0.7mg