Can I use regular carrots instead of baby carrots?

Absolutely! You can use regular carrots; just make sure to cut them into uniform sizes for even cooking. They may take a little longer to cook than baby carrots.

What other herbs can I use for glazed carrots?

Aside from thyme, you can use rosemary, dill, or parsley to enhance the flavor. Each herb will impart its unique fragrance and taste to the dish.

How should I store leftover glazed carrots?

Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave when ready to serve.

Can I make glazed carrots ahead of time?

Yes! You can prepare the carrots up to a day in advance. Just reheat them in the oven before serving. They might need a bit of re-glazing with butter and sugar.

How do I make the glaze thicker?

For a thicker glaze, you can reduce the mixture in the pan before coating the carrots, or right after you roast them, add a bit more brown sugar and let it caramelize.

Easy Glazed Carrots: Simple, Sweet, & Deliciously Flavorful

Ingredients

Scale

1 lb baby carrots
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon butter
Salt to taste
Pepper to taste
Fresh thyme (optional)

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Instructions

Preheat your oven to 400°F (200°C).
In a large mixing bowl, toss the baby carrots with olive oil, brown sugar, butter, salt, and pepper until well coated.
Spread the coated carrots on a baking sheet.
Roast in the preheated oven for about 25-30 minutes, stirring halfway through.
Once tender, remove from the oven and sprinkle with fresh thyme if desired. Serve and enjoy!

Notes

For a spicy variation, consider adding cayenne pepper or crushed red pepper flakes. For added texture, mix in some toasted walnuts or pecans towards the end of roasting.

Author: Sarah Mitchell
Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Side Dish
Method: Roasting
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 serving
Calories: 180
Sugar: 10g
Sodium: 50mg
Fat: 8g
Saturated Fat: 3g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 3g
Protein: 1g
Cholesterol: 10mg