We love vegetable-side dishes that offer big bold flavors. That’s exactly what these Sweet Yet Savory Caramelized Carrots offer.
Keep in mind that carrots offer a great deal in nutrients value, like antioxidants, potassium and vitamin A. It seems that carrots are sure to be on a veggie platter to accompany a dip or two, but as a fresh peeled side dish not out of a frozen bag, unlikely. This Sweet Yet Savory Caramelized Carrot recipe is about to change that!
This is a super easy roasted carrot recipe. The majority of the time to prep the dish will be peeling and cutting your carrots into sticks for roasting. Be sure that you use the freshest carrots possible so they retain their natural sweetness. This recipe is based on a 5 lb bag, so I traditionally grab the large bag from costco that is under $5.
While you can use the baby carrots you find in the grocery store, I encourage you not to as they lack the robust taste in my opinion. If sourcing them at a farmer’s market is not an option due to the season, then I traditionally look to the best organic option available.
If you’re looking for other unique, flavorful fresh vegetable side dishes you need to try my Sweet Fresh Roasted Beets With Onions recipe, it’s so delicious!
Sweet Yet Savory Caramelized Carrots Ingredients
- Cloves garlic
- Vegetable oil
- Maple syrup
- Dijon mustard
- Grainy mustard
- White miso paste
- Rice vinegar
- Soy sauce
- Carrots, peeled and cut into sticks
How To Make Sweet Yet Savory Caramelized Carrots:
Take your peeled carrots and cut them into sticks. Keep in mind you want to do your best to keep these as uniform as possible. Since you will be baking these you want to them to all cook evenly. Don’t drive yourself crazy, but just do your best to eyeball them. Once the carrots are peeled and cut, set aside.
Now pre-heat your oven to 400 degrees, and prepare your baking pans. First, you want to line them with parchment paper, or you will be scrubbing pans well after these carrots have been eaten. Also, you want to use multiple pans because you don’t want to overcrowd your carrots!
Now in a large bowl, mix all of the ingredients listed above. Use a whisk and mix until well combined. Toss the peeled carrot sticks with the sauce until coated nicely.
Place the now sauced carrots onto the prepared baking pans. I can’t caution enough not to overcrowd your carrots. If you do this, your carrots will steam instead of caramelizing, and sadly you will get limp soggy carrots! Reserve the remaining sauce in the bottom of the bowl for use later.
You’re going to roast these carrots in a hot 400 degree Oven for around 30 minutes until they are tender and slightly caramelized.
Upon removing the carrots from the oven, toss in the remaining sauce before serving.
Tips & Tricks
- Make sure your oven is hot! Since you’re roasting these carrots you need to get a good caramelization with a hot oven, so pre-heat that oven!
- Cut your carrots sticks to the same size thickness and length if possible. You want these carrots to roast equally and that will only happen if you have the same size vegetables.
- Use multiple pans, do not overcrowd your carrots! This is THE biggest mistake people make when roasting carrots and trying to get that perfect roast. If you overcrowd the carrots, they will steam instead of caramelizing.
- Remember to toss the finished carrots with the remainder of the sauce prior to serving to get last pop of flavor!
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