Wednesday, February 22, 2012

Sugar-Glazed Roasted Carrots

These were a perfect sidedish to our Christmas prime rib roast. And, they're super easy. I love roasting all kinds of vegetables because it brings out their sweetness - you especially should try asparagus, sweet potatoes, brussel sprouts, squash and potatoes. 'll definitely be doing these carrots again. Thanks to America's Test Kitchen for another great recipe.

Sugar-Glazed Roasted Carrots (America's Test Kitchen)
1 1/2 lbs carrots, peeled and cut into 2 by 1/2" pieces
2 tablespoons unsalted butter, melted
1 tablespoon dark brown sugar
1/2 teaspoon salt
1/2 teaspoon pepper

*Note: if the carrots have very narrow tips, trim the thin ends; they scorch easily

  1. Adjust oven rack to middle position and heat oven to 475 degrees. Heat rimmed baking sheet in oven for 10 minutes. (This jumpstarts the browning process)
  2. Toss carrots, melted butter, sugar, salt and pepper in medium bowl until thoroughly combined. Working quickly, remove baking sheet from oven. Carefully transfer carrots to sheet and spread into even layer. Roast until carrots are beginning to brown on the bottom, about 15 minutes.
  3. Remove pan from oven, toss carrots to redistribute, and continue to roast until tender and deep amber in color, about 3 minutes.

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