How to Serve Baked Carrots
Baked carrots make a fantastic side dish for any meal, from casual dinners to festive holiday feasts. For a weeknight dinner, serve them alongside roasted chicken or pork chops for a wholesome and flavorful addition to your meal.
During the holidays, a mix of holiday spices like cinnamon and nutmeg add a seasonal touch. Their sweet and savory flavors make them a versatile and crowd-pleasing option that pairs well with everything from roast turkey to ham. Their bright color and sweet flavor make them a standout side dish on any table.
Ingredients
- 10-12 Carrots, peeled and then cut in half OR 2 dozen baby carrots.
- salt & pepper
- 1 tsp cinnamon
- 1/4 cup brown sugar
- 4 tbsp butter, diced
Instructions
- Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil.
- Wash and peel the carrots, removing any dirt or blemishes. Trim off the tops and cut them into evenly sized pieces, such as diagonal slices or sticks.
- In a large bowl, combine the melted butter, brown sugar, ground cinnamon, salt, and freshly ground black pepper. Stir until well combined.
- Add the sliced carrots to the bowl and toss them with the brown sugar mixture, ensuring they are evenly coated.
- Place carrots to the prepared baking sheet, spreading them out in a single layer.
- Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, flipping them once halfway through the cooking time.
- Keep an eye on the carrots during the last few minutes of cooking to prevent them from burning. The brown sugar will melt and caramelize, creating a glossy glaze on the carrots.
- Once the carrots are roasted to your desired tenderness and have a golden brown color, remove them from the oven.
- Garnish the roasted carrots with chopped fresh herbs, if desired, to add an extra burst of flavor and freshness.
Notes
Store leftover carrots in an air-tight container. You can reheat them in the microwave or on the stove top on medium-high heat.
