Citrus Glazed Carrots For One
Tender roasted carrots tossed in a buttery citrus glaze, this small batch side dish is perfectly portioned for one or two and ready in about 20 minutes.
Servings: 1 serving
Equipment
Ingredients
- 3 - 4 small carrots (8 oz) - peeled, trimmed, and cut in half or into 2-inch pieces.
- 1 tablespoon olive oil
- 2 teaspoons grapefruit juice or orange juice
- ¼ teaspoon kosher salt
- ⅛ teaspoon freshly ground black pepper
- ½ tablespoon salted butter -melted
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment or foil and spread the carrots out in a single layer.
- Drizzle with olive oil and grapefruit juice. Sprinkle with salt and pepper and toss to coat evenly.
- Roast for 18 to 22 minutes, until tender and lightly caramelized at the edges.
- Remove from the oven and immediately toss with melted butter until coated. Serve warm.
Notes
- Cut Evenly: Slice the carrots into similar sizes so they roast at the same rate and become tender throughout.
- Do Not Crowd the Pan: Spread the carrots in a single layer with space between them. Overcrowding causes steaming instead of caramelizing.
- Roast Until Caramelized: Roast at 400°F until fork-tender and lightly browned at the edges. The caramelized edges add the best flavor.
- Glaze While Hot: Toss the carrots with butter immediately after roasting so the glaze coats evenly and creates a glossy finish.
- Balance the Citrus: If your grapefruit is very tart, add a small pinch of sugar or a drizzle of honey to balance the flavor.
Nutrition
Serving: 1serving | Calories: 253kcal | Carbohydrates: 19g | Protein: 2g | Fat: 20g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 178mg | Potassium: 744mg | Fiber: 6g | Sugar: 9g | Vitamin A: 38064IU | Vitamin C: 16mg | Calcium: 77mg | Iron: 1mg
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