Carrots probably aren’t one of those vegetables that your kids beg for. They aren’t one of those vegetables that your guests crave at Thanksgiving, either. I’m sure your sister-in-law never begs you to make your famous carrot recipe for holiday gatherings.
Most of the time, my kids push their carrots around their plates, try to hide them under gravy, or spit them into their napkins when they think I’m not looking.
But not this carrot recipe.
The butter and brown sugar coating makes these carrots taste amazing, so my kids want to eat them first instead of saving them until I’m not looking.
Since they only take 10 minutes to make, I want to make them for every meal, including every holiday party.
Your guests will never know that you didn’t slave over these carrots in the kitchen (and your family will eat second helpings of vegetables instead of second helpings of dessert). 😉
Sweet Butter Roasted Baby Carrots
1 pound baby carrots, cleaned
2 teaspoons butter or margarine
2 tablespoons brown sugar
1. Heat the oven to 450 degrees. Place the butter on a baking sheet and put the sheet in the oven while preheating to allow the butter or margarine to melt.
2. Remove the baking sheet from the oven. Spread the carrots in a single layer on the baking sheet. Stir slightly to cover the carrots with the melted butter. Remove any excess butter or margarine from the baking sheet.
3. Break up the brown sugar to ensure there are no large lumps. Sprinkle the carrots with a fine layer of brown sugar (make sure there are no lumps in the brown sugar and be sure to cover all the carrots well).
4. Place the carrots into the heated oven and roast 8 minutes or until tender. Word of caution: be careful that the carrots don’t cook too long because the brown sugar can burn.