Brown Sugar Glazed Carrots (With Toasted Almonds)
These brown sugar glazed carrots are the perfect spring side dish! The toasted almonds take them over the top, and guests will be coming back for more.
Ingredients
- 2 lbs rainbow carrots peeled and halved if large
- 1 tablespoon olive oil
- ½ teaspoon sea salt
- ⅓ cup brown sugar
- ¼ cup water or vegetable stock
- ¼ cup unsalted butter
- 2 teaspoons lemon juice
- zest of one lemon
- ⅛ teaspoon sea salt
- 1 tablespoon butter
- ½ cup sliced almonds
- Pinch of salt
- For garnish: fresh chopped parsley
Instructions
- Preheat oven to 400°F. Toss 2 lbs rainbow carrots (peeled and halved if large) with 1 tablespoon olive oil and ½ teaspoon sea salt. Spread in a single layer on a large baking sheet. Bake for 25–30 minutes or until the carrots are tender.
- Meanwhile, combine ⅓ cup brown sugar and ¼ cup water or vegetable stock in a saucepan over medium heat. Bring to a boil, then reduce to a simmer, and cook for 5 minutes. Add ¼ cup unsalted butter and stir until melted. Stir in 2 teaspoons lemon juice and zest of one lemon, along with ⅛ teaspoon sea salt.
- Melt 1 tablespoon butter in a skillet over medium heat. Add ½ cup sliced almonds and cook, stirring occasionally, until toasted, about 5–6 minutes. Sprinkle with additional sea salt.
- Transfer the roasted carrots to a serving platter. Pour the brown sugar glaze over the top. Sprinkle with the sliced almonds and parsley. Serve immediately.
Notes
Toast the almonds in the butter right before serving. I found that the almonds got soggy after sitting for a few hours.
Stovetop instructions: steam or boil carrots for 8–12 minutes, or until tender, instead of roasting them.
You can use baby carrots or regular (not rainbow) carrots if you prefer.
Nutrition
Calories: 311kcalCarbohydrates: 31gProtein: 6gFat: 20gSaturated Fat: 6gCholesterol: 20mgSodium: 352mgPotassium: 639mgFiber: 7gSugar: 20gVitamin A: 25495IUVitamin C: 10mgCalcium: 114mgIron: 1mg
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