Sweet and Spicy Brown Sugar Roasted Carrots

Prep Time
15 minutes
Cook Time
15 minutes
buttercream cake
buttercream cake
Servings
  • 18-20 Organic carrots, peeled 18-20 Organic carrots, peeled
  • 1 tablespoon Extra virgin olive oil 1 tablespoon Extra virgin olive oil
  • ½ teaspoon Sea salt ½ teaspoon Sea salt
  • ¼ teaspoon Ground black pepper ¼ teaspoon Ground black pepper
  • 3 tablespoons Freshly squeezed orange juice 3 tablespoons Freshly squeezed orange juice
  • C&H® Golden Brown Sugar 2 tablespoons 2 tablespoons C&H® Golden Brown Sugar
  • 1 tablespoon Unsalted butter 1 tablespoon Unsalted butter
  • ¼ teaspoon Chipotle chili pepper ¼ teaspoon Chipotle chili pepper
  • Chopped parsley, as garnish Chopped parsley, as garnish

Instructions

Step 1

Preheat oven to 450°F. Line one baking sheet with parchment paper.

Step 2

Place the carrots on the prepared pan. Drizzle with olive oil and sprinkle with salt and pepper. Toss carrots and arrange in an even layer. Roast for 15-18 minutes until carrots are tender and roasted.

Step 3

While the carrots are roasting, prepare the glaze. In a small saucepan, combine orange juice, sugar, butter, and chipotle chili pepper. Cook until the sugar is completely dissolved. 

Step 4

Remove carrots from oven and spoon the glaze over the carrots, coat well. Garnish with chopped parsley. Serve hot or at room temperature.