Roasted glazed carrots are the easy and delicious side dish you are seeking to elevate your Easter dinner. It’s so simple you can also make this recipe to accompany a rotisserie chicken from the market.
Any type of carrot works for this recipe. This time around I used baby carrots from my Melissa’s Produce veggie basket. Roasting really brings out the best flavor in carrots. Those caramelized edges are super yummy.
Ingredients for Glazed Carrots
- 2 lbs baby carrots or sliced carrots
- 1/4 cup brown sugar (or 1 tbsp honey)
- 2 tbsp butter, melted (or olive oil)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp white pepper
- Parsley (optional for garnish)
Instructions for Glazed Carrots
Preheat the oven to 425 degrees.
Wash, lightly peel and slice carrots (if needed, I use entire baby carrots). Toss the carrots in a bowl with honey (or sugar), butter, oil, salt and pepper. Spread on to a cookie sheet.
Roast the carrots for 15 minutes.
Toss the carrots, and then roast another 15 minutes.
Remove when the carrots are soft with caramelized edges.
Sprinkle with parsley, and serve warm with your dinner!
Easy tip: Leftovers are awesome salad toppers so make extra and store in your refrigerator.
Interested in a Baby Vegetables Basket? Read on!
Each delicately woven basket is brimming with fresh vegetables which are artfully arranged to provide a charming presentation.
In order to provide maximum quality and taste, the baby vegetables in this basket vary from season to season and therefore may include: baby versions of Artichokes, Beets, Broccoli, Turnips, Kohlrabi, Romanesco Cauliflower, Squash, Leeks, Carrots, Potatoes, and Radishes. Each delicately woven basket is brimming with fresh vegetables which are artfully arranged to provide a charming presentation.
For more informatio visit https://www.melissas.com/ Thanks to Melissa’s Produce for providing a basket!
Need another idea Easter side dish idea? Check out my friend’s delicious stir-fry recipe: