Brown Sugar Carrots
Tenderly roasted rainbow carrots with brown sugar spiced glaze.
Servings 4 people
Calories 244kcal
Ingredients
- 2 tablespoons grape seed oil
- 2 bunches carrots
- 1 teaspoon cumin seeds, lightly toasted
- 1 teaspoon coriander seeds, lightly toasted
- 1 cup orange juice
- 1 tablespoon light brown sugar
- 1 teaspoon Kosher salt
- 2 tablespoons butter
- 1 tablespoon tarragon, finely chopped
- 2 tablespoons flat leaf parsley, finely chopped
Instructions
- Wash, trim and peel 2 bunches rainbow carrots, pat dry and set aside.
- Using a large heavy bottom saute pan over high heat, add grape seed oil.
- After 2 minutes add 6 medium carrots at a time, sear until you see light caramelization on all sides (about 4 minutes).
- Remove carrots and set aside on a folded paper towel.
- Once all carrots are roasted and set aside, wipe pan clean and turn heat to medium-low.
- Add both cumin seeds and coriander seeds to dry pan and toast until aromatic. About 3 minutes.
- Add orange juice, light brown sugar, and Kosher salt.
- Reduce on medium heat for 3 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).
- Pre heat oven to 350 degrees.
- Place carrots in roasting pan and coat with brown sugar glaze.
- Roast in oven for 10 minutes or until glaze starts to caramelize.
- Cool to room temperature before serving.
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