Brown sugar and ginger glazed carrots are sweet, sticky caramelised and a complete winner as a side dish. We love to roast these carrots in the oven on high heat to caramelise and bathe the carrots with butter, brown sugar and orange juice, resulting in a deep concentrated flavour.
Roasting carrots brings out the natural sweetness and adding orange juice, zest and ginger adds flavour to the buttery caramelised result. Winner!
Toasted pecan nuts go so well and bring a little crunch to the carrots, along with the sweetness of the brown sugar and juice.
Don’t overcook your carrots
Nobody likes soggy carrots. Carrots that still have a little ‘tooth bite’ are what we’re looking for here. By roasting Brown Sugar and Ginger Glazed Carrots a high heat you get all that delicious caramelisation that brings extra flavour to your carrot dish.
Brown Sugar and Ginger Glazed Carrots
Perfect for Thanksgiving and Christmas
These carrots make a perfect side dish for the holidays. They can be prepared a couple of days ahead and kept in a plastic bag in the fridge ready to tumble out and roast.
It’s an easy, delicious and inexpensive side dish that is also excellent for midweek or entertaining.
Check out some more winning vegetable recipes to go with our Brown Sugar and Ginger Glazed Carrots
click on the link for the recipe…..candied sweet potatoes
click on the link for the recipe…..roasted cauliflower salad with garlic yoghurt dressing
click on the link for the recipe…..crispy roast potatoes
click on the link for the recipe…..spicy red lentils with capers and currants
click on the link for the recipe…..asparagus with prosciutto and blue cheese
click on the link for the recipe…..asparagus with Hollandaise
What’s your favourite carrot recipe? We would love to hear from you in the comments below when you make these brown sugar and ginger glazed carrots.
Brown sugar glazed carrots are very simple and delicious. Dutch, or baby carrots are sweet to begin with and baking them with brown sugar and butter just intensifies the sweetness with a slight crunch.
- 2 bunches dutch carrots ( about 20 carrots) peeled
- 50 g butter, melted (2 ounces)
- 3 tablespoons extra virgin olive oil
- zest of 1 orange
- 1/4 cup orange juice
- 1 tablespoon finely grated ginger
- 1/4 cup brown sugar
- 1/4 cup pecan nuts
- salt and pepper to taste
- preheat oven to 200 c (355 f) bake, not fan
- line a baking tray with sides with baking paper
- in a bowl add all ingredients and toss to coat
- spread carrots and pecans evenly on baking tray (leaving space between carrots)
- roast on middle shelf for 20 minutes
- turn carrots and roast for a further 20 minutes
- serve and enjoy!
- ingredients can be prepared two days ahead and stored in a container in the refrigerator ready to pop onto baking sheet and bake
Amount Per Serving Calories 147Total Fat 13gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 8gCholesterol 13mgSodium 79mgCarbohydrates 9gFiber 1gSugar 8gProtein 1g
Nutritional information provided here is only intended as a guide.
Cooper galloping along our dry as a bone country lane, at full speed. We had rain yesterday on Christmas day and amazingly the grass has already started to shoot green. Sadly, the rain fell a long way short of the 80 mls ( over 3 inches) that had been forecast. Even the agapanthus that you ‘can’t kill with an axe’ are starting to show signs of stress from a lack of water. Jen has booked for a water delivery on the 30th of December as a precaution, sadly, she feels she will be getting a delivery as further rainfall is unlikely.