Brown Sugar Roasted Carrots
These caramelised sweet and spicy roasted carrots make the perfect side dish to any roast dinners or family feast. The butter sauce is made from salted butter/vegan butter, orange juice, brown sugar, cinnamon, and chilli powder. Then it's poured over the carrots which are roasted in the hot oven until the brown sugar caramelises over the carrots creating the yummiest flavour. Topped with crispy sage and flaky sea salt for the perfect festive flavour pairing.
Substitutes:
- No oranges? Use clementines or mandarins instead.
- No smoked paprika? Use chilli powder instead.
Prep time: 10 minutes
Cook time: 40 minutes
Total time: 50 minutes
Servings: 4
Ingredients:
6 Carrot
2 tbsp Salted butter
2 Oranges (juiced )
1 tbsp Brown sugar
½ tsp Ground cinnamon
½ tsp Smoked paprika (or chilli powder to taste )
Salt & pepper
For the crispy sage:
2 tbsp Salted butter
12 Sage leaves
Recipe:
- Preheat the oven to 190C/170C fan/5 gas mark, and scrub the carrots under cold water to remove any dirt.
- Cut the carrots in half lengthwise. Place in a baking dish and set aside.
- To a small saucepan, add the butter, orange juice, brown sugar, cinnamon, smoked paprika and a pinch of both salt and pepper. Place over a medium heat until the butter has melted and you have a sauce.
- Pour over the carrots, mix to coat and roast in the hot oven for 20 minutes. Remove the carrots from the oven. Turn them over, and bake for another 10 minutes, until caramelised.
- Meanwhile, in a frying pan, cook the butter until it starts to brown then add the sage leaves and cook until crispy, for about 30 seconds.
- Serve the carrots warm topped with crispy sage.
How to store
Store in an airtight container, in the fridge, for up to 3 days.
Leftovers
Add to a food processor and blend into a carrot puree. Add to a blender with stock and blend into a soup.
