Brown Sugar Roasted Carrots
These caramelised sweet and spicy roasted carrots make the perfect side dish for any roast dinner or family feast. The butter sauce is made with salted butter or vegan butter, orange juice, brown sugar, cinnamon, and chilli powder. It is then poured over the carrots, which are roasted in a hot oven until the brown sugar caramelises, creating the most delicious flavour. Finished with crispy sage and flaky sea salt, they offer 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 the mixture over the carrots, toss to coat, and roast in a hot oven for 20 minutes. Remove the carrots from the oven, turn them over, and roast for a further 10 minutes, until caramelised.
- Meanwhile, in a frying pan, melt the butter and cook until it begins to brown. Add the sage leaves and fry for about 30 seconds, until crispy.
- 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.
