How to do glazed carrots?

Toss peeled carrots in a glaze of butter, sugar, garlic, and seasoning, then roast until tender and caramelized.

What temperature to cook glazed carrots?

Roast at 220C/425F (200C/400F fan) to achieve golden edges and tender centers.

What to serve with glazed carrots?

They pair well with garlic mashed potatoes, turkey, ham, or even flavorful roasted carrots and green beans for a balanced plate.

How to do glazed carrots?

About 25 minutes in the oven makes them tender but not mushy. Adjust based on the size of your carrot pieces.

Thanksgiving Glazed Carrots Recipe | Amazing Holiday Side

Name: Glazed Carrots (Perfect Thanksgiving Side Dish)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 kg / 2 lb carrots, peeled; 1/4 cup (40 g) brown sugar, loosely packed; 2 garlic cloves, minced; 2 tbsp butter (30 g), melted (or olive oil); 1 tbsp olive oil; 1/2 tsp salt; 1/4 tsp black pepper; Parsley for garnish (optional)

Description

Thanksgiving glazed carrots roasted with brown sugar, butter, and garlic for tender, caramelized edges. Ready in 35 minutes and perfect with turkey or weeknight dinners.

Ingredients

Scale

1 kg / 2 lb carrots, peeled

1/4 cup (40 g) brown sugar, loosely packed

2 garlic cloves, minced

2 tbsp butter (30 g), melted (or olive oil)

1 tbsp olive oil

1/2 tsp salt

1/4 tsp black pepper

Parsley for garnish (optional)

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Instructions

1. Heat oven to 220C/425F (200C/400F fan). Cut carrots diagonally into about 4 cm pieces, halving thicker parts so all are similar in size.

2. Mix carrots with sugar, butter, garlic, oil, salt, and pepper. Spread on a baking tray.

3. Roast 15 minutes, stir, then roast another 10 minutes until tender with caramelized edges and glaze remaining on the tray.

4. Coat carrots in glaze, garnish with parsley if desired, and serve warm.

Notes

Cinnamon (1/2 tsp) adds holiday flavor; cayenne pepper gives heat.

Any carrot variety works; cut large ones to size.

Brown sugar can be replaced with honey or maple syrup, and reduced to as little as 1 tbsp.

Carrots should be tender but not mushy. Best reheated if slightly undercooked when first roasted.

Can be stored in the fridge for 2–5 days. Suitable for baby, dutch, purple, or regular carrots.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Glazed Carrots
Method: Roasting
Cuisine: American

Nutrition

Serving Size: 1/5 of recipe
Calories: 191
Sugar: 20 mg
Sodium: 414 mg
Fat: 7 g
Saturated Fat: 3 g
Carbohydrates: 30 g
Fiber: 5 g
Protein: 2 g
Cholesterol: 12 mg