Rebel Float Cream Soda Caramelized Carrots (Print Version)

Roasted carrots finished with a cream soda caramel glaze for a sweet, crowd-pleasing side.

# Components:

→ Vegetables

01 - 1.5 lbs carrots, peeled and cut into sticks or coins

→ Glaze

02 - 0.5 cup cream soda (regular or diet)
03 - 2 tbsp unsalted butter, melted
04 - 2 tbsp light brown sugar
05 - 1.5 tsp kosher salt
06 - 0.5 tsp ground black pepper
07 - 0.5 tsp ground cinnamon
08 - 1 tsp vanilla extract

→ Garnish (optional)

09 - 1 tbsp fresh parsley, chopped
10 - Flaky sea salt

# Directions:

01 - Preheat oven to 425°F (220°C) and line a large sheet pan with parchment paper or foil.
02 - Arrange prepared carrots in a single layer on the sheet pan.
03 - In a medium bowl, whisk together cream soda, melted butter, brown sugar, salt, pepper, cinnamon, and vanilla extract until well combined.
04 - Pour glaze evenly over the carrots and toss to coat thoroughly.
05 - Roast for 25–30 minutes, stirring halfway through, until carrots are tender and caramelized, with some golden edges.
06 - Remove from oven, transfer to a serving platter, and sprinkle with fresh parsley and flaky sea salt if desired. Serve warm.

# Expert Advice:

01 -
  • Ready in just 40 minutes
  • Uses simple pantry ingredients with one unique twist
  • Sheet pan method means minimal cleanup
  • Perfectly balanced sweet and savory flavors
  • Elegant enough for holidays but easy enough for weeknights
02 -
  • These carrots can be prepped ahead and roasted just before serving
  • The recipe easily doubles for larger gatherings
  • Leftovers taste even better as the flavors continue to develop overnight
  • The glaze works wonderfully on other root vegetables like parsnips and sweet potatoes
03 -
  • Always preheat your baking sheet along with the oven for enhanced caramelization on the bottom of the carrots
  • For the most beautiful presentation, use rainbow carrots with their stunning purple, yellow, and orange hues
  • The key to perfect texture is uniform cutting. Take the extra minute to ensure all pieces are similar in size
  • If your carrots are very fresh with tender greens attached, don't discard them. Chop the greens finely and sprinkle on top as a nutritious, colorful garnish

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