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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky, glossy butter glaze. Oven-roasted until tender with caramelized edges and a lightly charred, sweet finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots, peeled and cut on the bias into 2-inch pieces
butter
  • 3 tbsp butter, melted
brown sugar
  • 0.333 cup brown sugar, packed
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
ground cinnamon
  • 0.25 tsp ground cinnamon
fresh parsley
  • 1 tbsp fresh parsley, chopped

Equipment

  • 1 sheet pan

Method
 

Prep and season
  1. Preheat oven to 400F and line a sheet pan with foil. This creates a quick, hot surface so the glaze caramelizes as the carrots roast.
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated. Spread them in a single layer so they roast instead of steam.
Roast and finish
  1. Roast for 25-30 minutes, tossing halfway through at about 12-15 minutes, until tender and caramelized. Look for sticky browned spots and charred tips.
  2. Toss the carrots in the pan juices, then garnish with chopped parsley and serve. The extra coating clings for a glossy, sweet finish.

Notes

For best caramelization, keep the carrots in a single layer and avoid overcrowding the sheet pan. Store leftovers in the refrigerator up to 3 days in an airtight container; reheat on a sheet pan in a 350F oven until warmed through. Freeze is not recommended because the texture can soften. For a dairy-free option, use vegan butter in place of the butter for a similar glaze.