Cajun-Sorghum Glazed Carrots
Roasted carrots with sweet smoke glaze and citrus lift.
Timing: 25 mins
Cajun-Sorghum Glazed Carrots
Roasted carrots with sweet smoke glaze and citrus lift.
Timing: 25 mins
Key move
Achieve tender-crisp carrots by roasting at 425°F (220°C) for 20 minutes before glazing; they should be fork-tender but not mushy.
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The Setup
- Cutting Board
- Chef's Knife
- Mixing Bowls
The Mise en Place
5 of 6Your prep station before cooking begins
The Spice Blend (0/2)
Other (0/1)
Glaze (0/3)
My carrots are still hard after roasting.
Ah, it sounds like they just needed a little more time to get tender.
My carrots are falling apart and mushy.
Okay, so they got a little too soft. This usually means they spent a bit too long in the oven, or the temperature was a touch too high. If they're already mushy, it's tough to brin…
Chef's Notes
For even roasting and caramelization, ensure carrots are cut to a uniform size. Don't overcrowd the pan.
Roast carrots until tender-crisp before glazing. Overcooked carrots will become mushy when glazed.
Serve warm or at room temperature. Delicious alongside grilled meats, poultry, or as part of a brunch spread.
Roast carrots ahead of time. Glaze just before serving to maintain their texture and shine.
The Method
ROAST
Toss carrots (1 lb) in oil (60 mL)/spice. Roast at 425°F (220°C) for 20 mins.
Carrots are fork-tender but not mushy.
GLAZE
Brush with sorghum (2 tbsp) butter (1 tbsp). Roast 5 more mins.
Glaze is sticky and coats carrots, appearing lacquered.
FINISH
Squeeze lemon.
Lemon juice is squeezed over carrots.
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