The key to Impromptu Entertaining is making the most of what you have on hand. These caramelized carrots are not only delicious, but they are made with ingredients that most of us have in our refrigerator and pantry at any given time.
Caramelized Carrots — modified from Cooking Light Magazine
- 1 lb baby carrots
- 1 Tbs soy sauce
- 2 tsp brown sugar
- 2 tsp olive oil
- Kosher salt, to taste
- Cracked black pepper, to taste
- Dried thyme, to taste
- Cooking spray
Preheat the oven to 475 degrees.
Combine the baby carrots with the soy sauce, sugar, oil, salt, and pepper. Toss to coat.
Arrange in a jelly pan that has been coated with cooking spray.
Sprinkle with thyme.
Bake for 15 minutes, or until tender. Turn once throughout the cook time.
oooh, LOVE thyme with my carrots! Time to invest in another thyme plant (the last one was a casualty of hurricane sandy)
Yes it is! And when they are not being blown away by hurricanes they certainly are sturdy and hearty little herbs
Kenley
I will have to try this recipe. We have a nice steamer that we use cooking the carrots but I have never tried soy sauce before with them.
I hadn’t either but I really found it to be quite lovely — and worked well with the brown sugar!
Kenley
I eat carrots pretty often and would certainly try this recipe anytime now. Love the color and I can imagine how delicious it taste. Thank you for sharing Kenley.
Thanks Danny! We eat a lot of carrots too — and this made for a great savory (with a hint of sweet) recipe!
Kenley
I usually don’t like to add too much to cooked vegetables but this recipe looks very tasty. I will definitely give it a try! Pinned it! Thea
Thanks Thea! What I like about it is that there are wonderful hints of savory and sweet, while still letting the carrots to shine through themselves!
Kenley
Yum! I always forget about carrots, these look great!
Jenna
Thanks Jenna!!
I am going to try this for sure. I love everything in this recipe.
Thanks Cynthia! Glad you like it! Hope all is well
Kenley
Wow, love this simple recipe! We always snack on baby carrots, but this is definitely fancier than eating them straight out of the bag!
This looks delicious! A perfect side dish for our dinner tonight, thank you for the inspiration!
Thanks! So glad you like it!
Kenley
Kenley, so delicious!! And healthy
Thanks! Isn’t it great when you can take something very healthy and make it so very delicious at the same time
These look awesome. And a great use for those baby carrots!
Thanks Chris! It really is
[...] The tenderloin is paired with our delicious Caramelized Carrots. [...]
The perverse nature of humanity: the purple carrots now seem so much more attractive! Question: can you suggest any substitutes for soy sauce? I’d love to try this recipe but don’t like soy sauce.
Balsamic Vinegar, as well as molasses, make for a really nice caramelizer to substitute for the soy sauce. If you use the molasses, I would omit the brown sugar.
Kenley