These Caramelized Roasted Carrots are the perfect healthy side dish to pair with everything. With just three ingredients, this recipe is very easy to throw together on a weeknight, but tastes impressive enough to serve to dinner guests.
If I had to choose between baby carrots and whole carrots, I would choose whole any day. I find that whole carrots, especially those just-pulled-from-the-ground carrots, fresh with dirt debris, just have so much more flavor than baby carrots. Whenever they’re available at the farmers market, I grab a few bunches because I use them regularly in my cooking.
This Caramelized Roasted Carrots recipe is one that I’ve been making for years, and slowly perfected over time. With just three simple ingredients and flavors that allow this recipe to pair with almost anything, it has become a dinner staple in our house.
The key(s) to caramelizing these carrots is a light sugar rub and baking them in a very hot oven for a long time. The added (albeit, small amount of) coconut sugar helps to bring out the natural sweetness of the carrots, and the high oven temperature gets the carrots nice and crispy at the ends and fork-tender everywhere else.
Pro tip! If you’re serving this recipe to guests, be sure to save some of the greenery from the carrot tops to use as garnish.
I am sharing the full recipe for these Caramelized Roasted Carrots over on SoFabFood, so head over there to check it out!
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I’m so with you on whole carrots. Did you know baby carrots are bleached?? I just found that out and it’s totally deterring me from buying them. Such a pretty side dish!
What!? I had no idea! Now I don’t want to buy them either!