Ingredients
- 1 lb carrots, peeled and cut into sticks or coins
- 2–3 cloves garlic, minced
- 2 tbsp butter
- 1 tbsp brown sugar or honey
- Salt to taste
- Black pepper to taste
- 1 tbsp olive oil (for roasting)
- Optional: chopped fresh parsley for garnish
- Optional: 1 tsp lemon juice for brightness
Instructions
- To roast: Preheat oven to 400°F (200°C). Toss carrots with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, flipping halfway through.
- Meanwhile, melt butter in a small saucepan over low heat. Add garlic and cook 1–2 minutes until fragrant. Stir in brown sugar or honey until dissolved.
- Remove roasted carrots and toss them in the sweet garlic butter. Garnish with parsley if desired.
- To sauté: Melt butter in a skillet over medium heat. Add carrots and sauté for 5–7 minutes. Add garlic and cook another 1–2 minutes.
- Stir in brown sugar or honey and a splash of water. Cover and simmer until carrots are tender and glazed, about 5–10 minutes more.
Notes
- Try a dash of cinnamon or balsamic vinegar for added depth.
- Use maple syrup for a richer flavor alternative.
- Add red pepper flakes for a spicy kick.
- Baby carrots work well—adjust cooking time as needed.
- Make dairy-free using olive oil or vegan butter.
- Prep Time: 10 minutes
- Cook Time: 15–25 minutes
- Category: Side Dish
- Method: Roasting or Sautéing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 110
- Sugar: 7g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
