Roasted Rainbow Carrots with Orange Brown Sugar Glaze
Discover a vibrant and delicious side dish for holiday meals or weeknight dinners with this Roasted Rainbow Carrots recipe featuring an orange brown sugar glaze that offers the perfect touch of sweet and tangy flavors.
Equipment
Ingredients
- 1 navel orange
- 2 pounds rainbow carrots, peeled and cut into bite size coins (see note 1)
- 4 cloves garlic, sliced
- ½ bunch fresh thyme stems, plus more for garnish
- 2 tablespoon olive oil
- kosher salt + fresh cracked black pepper
- 2 tablespoon light brown sugar
- 1 tablespoon unsalted butter
- 1 teaspoon flat leaf parsley, chopped
Instructions
- Preheat oven to 425.
- Use a vegetable peeler to peel strips of zest from the orange.
- Add the orange zest, carrots, garlic and thyme to a sheet pan. Toss with olive oil and season with salt + pepper. Roast for 20 minutes.
- Meanwhile, juice the entire orange into a small saucepan. Stir in brown sugar. Heat over medium heat until it comes to a bubble, then simmer 5 minutes longer. At the end, stir in unsalted butter until melted.
- After 20 minutes, drizzle the orange glaze over the carrots and toss together. Roast for another 5 to 10 minutes.
- Remove and discard woody thyme stems. Transfer carrots to a serving dish and garnish with parsley and additional thyme.
Notes
- Carrot size: Whether making straight or bias-cut coins, go for about 1/2-inch thick on the widest part of the carrot. As it gets narrower, you can cut them thicker. Shoot to have similarly sized pieces so they cook at the same rate, but don't fuss over it too much. You can also use baby rainbow carrots.
- Make ahead tips: You can make the orange brown sugar glaze ahead of time. If it's the same day, cover and store it on your counter until it's time to glaze; or make it a day ahead and store it in the fridge in an airtight container. If you're short on oven space, you can roast and glaze the carrots ahead of time and reheat them at 350°F for 10-15 minutes (or in the microwave if needs must). They are best when freshly roasted.
- Storing leftovers: Transfer cooled carrots to an airtight container and refrigerate. Enjoy up to three days. Warm them as stated above, but keep in mind their texture and flavor won't be like just roasted.
Nutrition
Calories: 152kcal | Carbohydrates: 23g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 5mg | Sodium: 121mg | Potassium: 551mg | Fiber: 5g | Sugar: 13g | Vitamin A: 25487IU | Vitamin C: 27mg | Calcium: 77mg | Iron: 1mg
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