10-12 Carrots, peeled and then cut in half OR 2 dozen baby carrots.
salt & pepper
1 tsp cinnamon
1/4 cup brown sugar
4 tbsp butter, diced
Instructions
Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil.
Wash and peel the carrots, removing any dirt or blemishes. Trim off the tops and cut them into evenly sized pieces, such as diagonal slices or sticks.
In a large bowl, combine the melted butter, brown sugar, ground cinnamon, salt, and freshly ground black pepper. Stir until well combined.
Add the sliced carrots to the bowl and toss them with the brown sugar mixture, ensuring they are evenly coated.
Place carrots to the prepared baking sheet, spreading them out in a single layer.
Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, flipping them once halfway through the cooking time.
Keep an eye on the carrots during the last few minutes of cooking to prevent them from burning. The brown sugar will melt and caramelize, creating a glossy glaze on the carrots.
Once the carrots are roasted to your desired tenderness and have a golden brown color, remove them from the oven.
Garnish the roasted carrots with chopped fresh herbs, if desired, to add an extra burst of flavor and freshness.
Store leftover carrots in an air-tight container. You can reheat them in the microwave or on the stove top on medium-high heat.
As soon as this recipe caught my eye, I was certain I had to try it. And let me tell you, it did not disappoint. Absolutely delicious!
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I’ve never done this on a sheet pan before, but this recipe made me a convert!
