I am a fan of glazed carrots, and I am a fan of roasted carrots. Put the two together! Delicious. I had a bag of those “baby” carrots that needed to be used, so I decided to blend a couple of ideas about cooking them and am glad I did.  This recipe makes 5-6 servings.

 Here’sWhat You Need:

• 2 lbs carrots (you can use any type – baby, purple, standard)
• .25 c brown sugar (or honey or maple syrup)
• 2 cloves of garlic, minced (or jarlic – you do you)
• 2 T melted butter
• 1 T olive oil
• .5 t salt (I almost always use Kosher salt).
• .25 t black pepper

What You Need to Do:

1. Preheat the oven to 425 degrees.
2. If using standard sized carrots, cut to about 1.75 in lengths. If they are super thick, cut in half, too. If using “baby” carrots, no extra cutting is needed.
3. In a bowl, toss the carrots with all the other ingredients. Pour onto a sheet tray (I lined mine with parchment for easy cleanup.)
4. Roast for 15 minutes. Toss, then roast 10 more minutes until soft and caramelized.
5. Serve warm.

If you want to make these more “holiday,” add some cinnamon. Want a kick? Add some cayenne.

I’m not a food photographer, but here’s the plated picture.