Preheat the oven to 425°F (220°C).
Peel the carrots and cut the carrots into long diagonal strips. To do this, first cut the carrots in half lengthwise and then lay them down on the flat side so that the carrots are stable when you slice them. Also, try to cut them all roughly the same size so they cook evenly during roasting.
Transfer the carrots to a large bowl. Add the brown sugar, melted butter and oil and toss to evenly coat. Add the salt and pepper and toss again.
*Note: For plant-based, use a non-dairy butter such as Earth Balance.
Place the carrots onto a parchment-line baking tray. Roast the carrots for approximately 12 to 15 minutes, taking them out of the oven to toss half way through the roasting process. Once caramelized and just cooked through, serve immediately, sprinkling with a bit of grey salt, if desired.
- 16 medium carrots
- 3 tbsp brown sugar
- 1 tbsp butter, melted*
- 1 tbsp grapeseed oil
- 1/2 tsp freshly ground black pepper
- 1/4 tsp sea salt
- 1/2 tsp grey salt (to finish)