Carrots are rich in beta carotene, vitamin K1 and potassium. They also taste great and are beautiful to serve as a side dish. The bright orange color brightens up any dinner plate. I particularly like to serve glazed carrots with chicken or turkey which is why I am sharing this recipe a week before Thanksgiving. The other great thing about this glazed carrot recipe is that you can make it a day or two ahead of time and warm it up in the microwave or in a covered dish in the oven and they will be perfect.
The trick is to roast them in a hot oven so that they become caramelized. I add Tumeric to my recipe because I love the way the yellow Tumeric brightens the dish even more plus Tumeric is so good for you so I try to add it to my cooking whenever I can. So here you have carrots AND Tumeric in the same dish. It’s like a power dish of YUM!
Brown Sugar Glazed Carrots
Ingredients
- 16 oz baby carrots
- 3 tbsp butter melted
- 1 tbsp olive oil
- 3 tbsp light brown sugar
- ¼ tsp Tumeric
- ¼ tsp dry mustard
- ¼ tsp salt
- ¼ tsp pepper
Instructions
- Preheat oven to 400
- Mix butter, oil and spices together
- Pour over carrots and toss
- Roast for 15 minutes then toss on pan
- Roast for an additional 15 minutes until carrots are caramelized but not mushy