Ingredients
Method
Prepare the Carrots
- Preheat your oven to 400°F (200°C).
- Wash the carrots thoroughly under cool running water. If desired, peel them and trim off any remaining tops.
- In a large mixing bowl, toss the carrots with the olive oil, salt, and pepper until evenly coated.
- Line a baking sheet with parchment paper or lightly grease a large cast-iron skillet. Arrange the carrots in a single layer on the prepared sheet or skillet.
Make the Glaze
- In a small saucepan, combine the brown sugar, honey, rosemary, Italian seasoning, balsamic vinegar, and minced garlic. Stir until mixed.
- Add the butter to the saucepan and place over medium heat. Cook, stirring occasionally, until the butter melts and the mixture comes to a gentle boil.
- Remove the saucepan from the heat. Using a pastry brush, coat each carrot with a thin layer of the glaze.
- Drizzle any remaining glaze evenly over the carrots on the baking sheet or skillet.
Roast and Serve
- Roast the carrots in the preheated oven for 20 to 30 minutes, until they are tender and the edges begin to caramelize.
- Transfer the roasted carrots to a serving platter and spoon any glaze left in the pan over the top before serving warm.
Nutrition
Notes
For a touch of heat, add a pinch of red pepper flakes to the glaze. If using thick carrots, cut them lengthwise for even cooking. Leftover glazed carrots keep well in the fridge for up to 3 days; reheat gently in a skillet. To make ahead, prepare the glaze and store it covered in the refrigerator for up to a week. Avoid overcrowding the pan to ensure proper caramelization. Serve these carrots alongside roasted chicken, pork, or as part of a holiday spread.