Introducing Roasted Carrots with Cane Syrup—a side dish so simple yet so rich, it’s sure to steal the spotlight at your table. With just four basic ingredients, this recipe combines the natural sweetness of roasted carrots with creamy butter, all lifted to new depths by Louisiana cane syrup. The syrup’s tangy sweetness brings a unique complexity, blending perfectly with the earthy aroma of fresh thyme. Easy to prepare, but packed with bold, balanced flavors, these carrots are as satisfying as they are impressive. Here’s everything you need to create Sweet Daddy D’s Roasted Carrots with Cane Syrup!
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Here's What You Need
A complete list of ingredients with quantities can be found on the printable recipe card at the end of this article.
Ingredient Notes
- Carrots: Use fresh carrots if available. You can substitute frozen or canned carrots. The cooking time should be reduced for canned and possibly frozen carrots.
- Sugar: Use white granulated sugar to slightly sweeten the water in which you parboil the carrots.
- Cane Syrup: Cane syrup is made from boiling sugar cane juices derived from crushing the cane and provides a rich, caramel-like sweetener with earthy, subtly tangy notes—ideal for enhancing sweet and savory dishes alike.
- Herbs: I use both dry and fresh Thyme in this recipe. You can use either or both or substitute another herb for a slightly different flavor profile.
- Salt: I developed this recipe using salted butter. There is no other source of salt in this recipe except for the Kosher salt. Substitute unsalted butter if you prefer.
Lagniappe Tip: Don't have any Cane Syrup? Grab a bottle from Amazon, or substitute molasses, honey, or maple syrup. The flavor profile will change a bit, but this recipe will still be delicious!
Cookware
Roasted Carrots with Cane Syrup does not require any special equipment to prepare. Use a stockpot, to parboil the carrots before roasting them on a baking sheet lined with parchment paper or aluminum foil.
Hints and Tips
Absolutely. I would recommend baby-cut carrots. These will be already peeled and washed. The best thing about frozen carrots (and most frozen vegetables, for that matter) is that they are frozen at the peak of freshness, so there is very little, if any, loss of nutrients. You should not thaw them out first. Roast the frozen carrots without parboiling.
If you don't want to parboil the carrots first, just roast them a little longer. Skip the parboil step if you are using frozen carrots. Melt the butter and pour over the carrots right on the sheet pan and add the dry thyme before mixing well. Throw the fresh thyme on top and stick it in the oven. Cover the pan with aluminum foil for the first 10 minutes to encourage a little steaming action. Return to the oven and check in 10 minutes to make sure they are starting to brown.
Carrots are a good source of beta-carotene, fiber, potassium, antioxidants, and Vitamins K and A. Check out this short article, 8 Amazing Health Benefits of Carrots, to learn more about carrots.Â
Cane Syrup comes from cooking down sugar cane juice so, of course, it's high in sugar. You should consider that in your overall diet sugar intake. Check out this information on the nutrition of Steen’s Pure Cane Syrup.
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Here's What You Do
First...you have a beer. Even this simple recipe is easier to cook with a little preparation. That means the ingredients and the cook! Start with a beer to set the mood; read the recipe all the way through while you drink it, learning what you will need and what you will do with each ingredient. Your mise en place will be as simple as this recipe, but it’s still integral to your enjoyment of the process.
Mise en Place
Prepare each ingredient for cooking.
- Peel the carrots and cut them into about 1" pieces, halving or quartering the larger pieces so they are all the same size.
- Measure the cane syrup, butter, and herbs; set them aside.
- Preheat the oven to 425 degrees Fahrenheit; bring a large pot of water to a boil.
Parboil the Carrots
What happens in this step? We start with partially cooked carrots to minimize the overall cooking time.
- Add the sugar to rapidly boiling water in a stockpot; add the carrots and boil for 3 minutes (after the boil returns). Dip the boiled carrots into an ice bath for 3 minutes, then drain in a colander.
- While the carrots are draining, add the butter to the same stockpot; add the drained carrots and the dry thyme; stir well to coat all the carrots in butter.
Lagniappe Tip: Parboiling reduces the overall cooking time; if you want to skip that step, roast the carrots a little longer. Using an ice bath will stop the cooking process.
Roast the Carrots
What happens in this step? The greatest flavor will be achieved as the carrots begin to carmelize while roasting.
- Spread the buttery carrots in a single layer on a lined sheet pan. Place a few sprigs of fresh thyme on top and place the baking pan into the 425-degree oven for 15 to 20 minutes.
- When the edges of the carrots start to turn light brown, take the baking sheet out of the oven. Drizzle the cane syrup evenly over the carrots and gently stir to coat them fully in the syrup and butter mixture. Place the baking sheet back in the oven and bake for another 5 to 10 minutes, until the carrots develop a sweet, glossy glaze.
Lagniappe Tip: Test for doneness by inserting a fork or sharp knife into a carrot. The carrot should be soft enough that the fork goes in with slight resistance. If the carrots are too hard, return the carrots to the oven and check every 5 minutes.
Serving Suggestions
Roasted Carrots with Cane Syrup are ready to serve immediately. If you are not ready to serve, hold the roasted carrots in a warming oven (170 degrees Fahrenheit) until you are ready. Stir the carrots well to coat the carrots with the cane syrup and butter before serving.
Serve Roasted Carrots with Cane Syrup with any of these popular recipes from Sweet Daddy D:
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Leftover Tips
- Leftover Roasted Carrots with Cane Syrup will maintain their quality for 4 to 5 days in the refrigerator and up to 9 months in the freezer.
- Allow the Roasted Carrots to cool to room temperature before storing.
- Make sure to use an air-tight, freezer-safe container.
- Defrost the carrots in the refrigerator overnight; reheat them in a saucepan on the stove or the microwave. If using a microwave, reheat them for 30 seconds then stir. Repeat until the carrots are warmed through but not cooked any further.
- The carrots may lose some texture during that time but the flavors should be fine.
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Yeah You Right!
Publishers Note: I originally published this recipe in June 2018. I am republishing now with improvements to the structure of the article, better instructional photos, and more Hints and Tips.
Recipe
Roasted Carrots with Cane Syrup
Here's What You Need
- 2 pounds fresh carrots See Notes for using frozen carrots
- 2 tablespoons sugar
- ½ cup Butter
- 1 teaspoon dry thyme leaves
- 4-5 sprigs fresh thyme
- â…“ cup cane syrup
- Kosher salt and Fresh Ground Pepper taste
Here's What You Do
- Preheat the oven to 425 degrees Fahrenheit. Prepare a shallow baking sheet by covering with aluminum foil and a coating of non-stick oven spray.
- Clean and slice carrots in about 1 to 1 ½ inch lengths; half or quarter thicker pieces so they are all relatively the same size. See Notes if using frozen carrots.
- Add the carrots to about 4 to 5 cups of boiling water with a pinch of salt and sugar. Parboil for about 3 minutes (after the water comes back to a heavy boil). Remove the carrots to an ice bath for 3 minutes.
- Drain the carrots. Add butter to the same pot the carrots were boiled in. Add the carrots, dry thyme, kosher salt, and pepper; mix well until all the carrots are liberally coated. Don't skimp, use a little more butter if you need to.
- Pour the carrots onto the prepared baking sheet; spread out until the carrots are in a single layer, add the fresh thyme sprigs on top of the carrots.
- Place the baking sheet in the preheated oven (425 degrees Fahrenheit) and roast for 15 to 20 minutes or until the carrots begin to brown and the butter is getting a little bubbly. See Notes if using frozen carrots.
- Remove the baking sheet from the oven. Drizzle the cane syrup over the carrots and mix well with a rubber spatula or spoon, careful not to break the carrots.
- Return the carrots to the oven and roast for about 5 to 10 minutes, until the cane syrup and butter begin to form a glaze.
Recipe Notes
Nutrition Estimate
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Louisiana is a wonderful place where the rich cultural heritage enriches and entertains. I'm Dave Howson, aka Sweet Daddy D. I'm glad you found my website and I look forward to exploring the cultural mosaic of Louisiana with you…
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