Brown Sugar Roasted Carrots

Products Used

By Shelly J

Prep Time:

20m

Bake/Cook Time:

25m - 30m

Yield:

Serves 8

These sweet and spicy Brown Sugar Roasted Carrots are an easy and elegant side dish that perfectly balances sweet, tangy, and spicy flavors. Naturally sweet and earthy carrots are given a rich and glossy coating with a mixture of balsamic vinegar and olive oil and then sprinkled with brown sugar. The brown sugar melts and caramelizes in the oven to create a delightful sticky glaze. A touch of crushed red pepper introduces a gentle heat, adding an exciting layer of flavor that makes the dish more delish. The heat is not overwhelming but just enough to give it a bit of warmth and complexity. Brown Sugar Roasted Carrots are a celebration of flavors and textures - sweet, tangy, slightly spicy, tender on the inside, and gloriously glazed on the outside.

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Products Used

Ingredients

8 medium/large carrots
3 tablespoons balsamic vinegar
2 tablespoons olive oil
1/4 cup tablespoon Imperial Sugar Dark Brown Sugar
1 teaspoon kosher salt
1/2 teaspoon fresh ground black
1/2 teaspoon crushed red pepper
Fresh parsley to garnish

Directions

Preheat oven to 425°F.
Peel carrots and slice each carrot into 4-inch long strips and about 3/4-1-inch wide. Set aside.
In a large bowl whisk together the balsamic vinegar, olive oil, brown sugar, salt, pepper, and red pepper. Place carrots into bowl and stir to coat carrots evenly with vinegar mixture. Pour carrots and extra liquid onto a large baking sheet evenly, arranging carrots in a single layer on pan.
Roast carrots for 25-30 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender.
Garnish with fresh parsley and serve immediately.
Store airtight in refrigerator for up to 5 days.

Imperial Sugar Insight

Recipe developed for Imperial Sugar by Shelly Jaronsky @CookiesandCups.

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