A simple carrot side dish. Makes a delicious side to roasts. Try to get the smaller carrots about the same size. Peel and sliced them in half, coat with the mixture of chopped rosemary, butter, brown sugar, salt and chili powder. Roast in the oven under the carrots are tender, about 30 minutes.
Sweet, tender delicious carrots. I served it alongside some fried chicken and broccoli. Parsnips and sweet potatoes can be used instead of the carrots.
Rosemary-Roasted Carrots with Brown Sugar
(Williams-Sonoma Chicken Night by Kate McMillan)
serves 4 :
2 tablespoons unsalted butter (at room temperature)
2 tablespoons dark brown sugar (I use 1 tablespoon)
1 tablespoon fresh rosemary leaves, chopped
1/2 teaspoon kosher salt
1/4 tsp chili powder
1 lb (500gm) carrots, peeled, trimmed and cut into 1/2-inch (12mm) pieces or halved lengthwise
Preheat the oven to 400F (200C).
In a small bowl, beat together the butter, brown sugar, rosemary, salt, and chili powder. Arrange the carrots in a single layer on a baking sheet. Using your hands, spread the butter mixture all over the carrots.
Roast the carrots, turning once about halfway through, until fork tender, 25-30 minutes. Serve right away.
I'm linking this post with Cookbook Countdown #37