Ingredients
1 kg carrots, peeled (Note 1)
¼ cup (40g) brown sugar, loosely packed (Note 2)
2 garlic cloves, minced
2 tbsp butter (30g), melted (or olive oil)
1 tbsp olive oil
1 tsp SIDS SALT & PEPPER
Parsley, for garnish (optional)
Directions
Preheat oven to 220°C (standard) or 200°C (fan).
Cut carrot on the diagonal into 4 cm lengths. Halve thicker end so they are all roughly the same width.
Toss in a bowl with sugar, butter, garlic, oil, SIDS SALT & PEPPER. Pour onto tray, spread out.
Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
Recipe Notes:
* Nice holiday touch is to add ½ tsp of cinnamon! For a kick, add cayenne pepper.
1. Carrots - use any type of carrots. Baby, dutch, purple or standard (as I have done)
2. Sugar - Can be substituted with honey or maple syrup, and can reduce down to 1 tbsp.
