Green Door Hospitality

Adventures in Everyday Entertaining

Impromptu Entertaining: Caramelized Carrots

Caramelized Carrots

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 Carrotsmodified 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.

22 comments on “Impromptu Entertaining: Caramelized Carrots

  1. thingsmybellylikes
    February 12, 2013

    oooh, LOVE thyme with my carrots! Time to invest in another thyme plant (the last one was a casualty of hurricane sandy)

    • Green Door Hospitality
      February 12, 2013

      Yes it is! And when they are not being blown away by hurricanes they certainly are sturdy and hearty little herbs 🙂

  2. Pride in Photos Photography
    February 12, 2013

    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.

    • Green Door Hospitality
      February 12, 2013

      I hadn’t either but I really found it to be quite lovely — and worked well with the brown sugar!

  3. gotasté
    February 12, 2013

    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.

    • Green Door Hospitality
      February 12, 2013

      Thanks Danny! We eat a lot of carrots too — and this made for a great savory (with a hint of sweet) recipe!

  4. Time With Thea
    February 12, 2013

    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

    • Green Door Hospitality
      February 12, 2013

      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! 🙂

  5. the Painted Apron
    February 12, 2013

    Yum! I always forget about carrots, these look great!

  6. Cloches & Lavender
    February 12, 2013

    I am going to try this for sure. I love everything in this recipe.

  7. Home Seasons
    February 12, 2013

    Wow, love this simple recipe! We always snack on baby carrots, but this is definitely fancier than eating them straight out of the bag!

  8. tableofcolors
    February 13, 2013

    This looks delicious! A perfect side dish for our dinner tonight, thank you for the inspiration!

  9. petit4chocolatier
    February 14, 2013

    Kenley, so delicious!! And healthy 🙂

    • Green Door Hospitality
      February 15, 2013

      Thanks! Isn’t it great when you can take something very healthy and make it so very delicious at the same time 🙂

  10. Christine
    February 14, 2013

    These look awesome. And a great use for those baby carrots!

  11. Pingback: Elegant and Affordable: Pork Tenderloin with Rosemary and Garlic | Green Door Hospitality

  12. azita
    March 26, 2013

    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.

    • Green Door Hospitality
      March 26, 2013

      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. 🙂

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