Brown Sugar Roasted Carrots
A buttery, brown sugar, thyme infused sauce covers healthy carrots, making for a.... healthy-ish side dish!
Servings 4 servings
Calories 176kcal
Ingredients
- 12-15 carrots peeled
- 3 tablespoons butter melted
- 1 1/2 teaspoons fresh thyme
- 1 teaspoon garlic powder
- 1 teaspoon salt reduce to 3/4 tsp if using salted butter
- 1/2 teaspoon freshly cracked pepper
- 2 tablespoons brown sugar packed
Instructions
- Preheat oven to 425°F.
- Place the carrots on a baking sheet. (Use parchment for easy clean up).
- In a small bowl combine the butter, thyme, garlic powder, salt and pepper and brown sugar. Stir to combine.
- Pour the buttery mixture over the carrots. Using your hands, toss the carrots in the mixture, making sure to get each carrot coated in the mixture.
- Bake for 20-25 minutes or until fork tender.
- Bake time will vary depending on the thickness of your carts.
Notes
Store leftover brown sugar roasted carrots in an airtight container in the fridge for 2-3 days. Reheat in the microwave.
If using baby carrots, bake time will be about half.
Recipe adapted from Chef-in-Training.
Nutrition
Calories: 176kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 785mg | Potassium: 595mg | Fiber: 5g | Sugar: 15g | Vitamin A: 30870IU | Vitamin C: 12mg | Calcium: 71mg | Iron: 1mg