So today I made a batch of Nagi’s Brown Sugar Glazed Carrots:
https://www.recipetineats.com/brown-sugar-glazed-carrots/
My only issue is that instead of 25 minutes to roast, it took 50 minutes! The only thing I can figure is that my carrot pieces were too large. The 5 lb. bag of carrots had giant carrots - biggest I have ever seen. I cut the thick ends down to half, but next time will do quarters.
The carrots are delicious .... I took a few in to mom to taste test (she is in the middle of her Christmas cards project) & when I went back to get the plate, she told me the carrots were so good she ‘licked the plate’ LOL
I will definitely include them as a side dish for Wednesday, but will probably roast them the day before & reheat per Nagi’s instructions.
My old favorite way is to steam, then roast in butter, some real maple syrup and chopped pecans.
Printed! I was going to bake a Butternut to go with our ‘Bacon Wrapped Pork Medallions’ tonight, but I have carrots on hand, so will give your recipe a try.
If Mom licked the plate, you KNOW it’s good, LOL!
Looks like a keeper of a recipe! Thx for sharing it, and your tip about roasting ahead of time.