Carrots caramelized with brown sugar

Votes: 1

How to Make - Brown Sugar Caramelized Carrots

Time: 20 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 223, total fat 13 G., saturated fats G., proteins 2 G., carbohydrates 26 G., fiber G., cholesterol mg, sodium mg, sugar G.

Of all my childhood memories, carrots hold a place of honor, and as children grow older, their consumption of carrots increases. Introduce your child to this root vegetable at any age. Bright carrot slices sprinkled with green tops look truly beautiful. Rosemary pairs beautifully with molasses in this garnish. If desired, substitute natural maple syrup for the molasses, which will add a more caramelized flavor. Serve carrots with yogurt or with oatmeal for breakfast.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

450-680 gr. carrots, equal in length and thickness, peel and cut lengthwise into 4 pieces, save the green tops for decoration
2 tbsp. l. olive oil
2 tbsp. l. brown sugar
1 tbsp molasses
1/2-1 cup of water
2 tbsp (30 g) butter
1 sprig of rosemary

Ingredient Substitution Suggestions

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Cooking the dish according to the recipe:

In a skillet large enough to hold the carrots, heat the olive oil over medium heat. When it begins to smoke lightly, add the carrots and season with salt and black pepper. Using a wooden spoon, toss the vegetables to coat them with the oil and seasonings.
After a few minutes of cooking, add the brown sugar and molasses to the carrots. Continue cooking, stirring occasionally. Add a little water to soften the carrots and prevent the sugar from burning. Continue cooking until tender (5-8 minutes). Add more water if necessary, but the sauce should remain thick enough to coat the carrots and bubble around the edges of the pan. The carrots should be tender and easily pierced with the tip of a knife.

Chop and add the butter and a sprig of rosemary. Once the butter has melted, remove and discard the rosemary. Transfer the carrots to a serving bowl and sprinkle with chopped green tops. Serve immediately or let the dish rest for a while before serving.

Categories:

recipe / Recipes for children's dishes / Breakfast / Calorie content of prepared meals / Vegetarian dishes / Main courses / Vegetables and mushrooms / Carrot dishes / Carrot side dishes / Alex Guarnaschelli

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