Glazed carrots are a classic tasteless culinary treat that has no boundaries. Three essential ingredients can create a sweet and savory meal that will please everyone at tables. They are one great appetizer, side dish and are ideal for Thanksgiving.
Peel and chop the carrots. Slice them at an angle into 1 ½-inch pieces. If you have larger pieces that are closer to the stem, just half of them.
Mix all the ingredients in a bowl, except for the rosemary and carrots.
Add the carrots, and toss the chopped carrots, ensuring they are well-coated with the mix.
Line a parchment paper on a baking tray and put the carrots in. Leave some space between them.
Strip the herb's leaves and top the carrots with them.
Cook for 25-30 minutes, or until carrots are golden brown. They should look slightly caramelized. Toss the carrots near the halfway point to ensure they are evenly cooked. Serve as a side to nearly any main dish.
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Notes
Store leftovers covered in the fridge for up to 3 days. Don't freeze the cooked carrots; they will thaw soggy. Reheat the stovetop over medium heat until hot. You can also reheat them in a 350 F (175 C) oven or the microwave.Oil-free:If cooking oil-free, briefly steam the carrots first. Then toss them with the mix and then roast them.