Ingredients
Scale
- 1 kg / 2 lb carrots , peeled
- 1/4 cup (40g) brown sugar , loosely packed
- 2 garlic cloves , minced
- 2 tbsp butter (30g) , melted (or olive oil)
- 1 tbsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- Parsley , for garnish (optional)
Instructions
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Preheat oven to 220C/425F (standard) or 200C/400F (fan).
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Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
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Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
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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.
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Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.