Roasted Brown Sugar Carrots

These Roasted Brown Sugar Carrots are the perfect balance of sweet, buttery, and slightly caramelized goodness. I love how they turn simple carrots into a delicious side dish that goes beautifully with almost any meal. The brown sugar and butter glaze gives them a rich flavor, and the hint of cinnamon adds a cozy warmth that makes them irresistible.

Why You’ll Love This Recipe

I love this recipe because it’s so easy yet incredibly flavorful. The carrots roast to perfection with golden edges and a melt-in-your-mouth texture. It’s a simple way to elevate a basic vegetable into something special. Whether I’m serving them alongside roasted chicken,  or a weeknight dinner, they always disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1½ lbs baby carrots (or peeled and chopped whole carrots)
¼ cup salted butter, melted
⅓ cup brown sugar (light or dark)
1 teaspoon cinnamon (optional, adds warm spice)
½ teaspoon salt

Directions

1. I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper or foil for easy cleanup.
2. In a large bowl, I combine the melted butter, brown sugar, cinnamon (if using), and salt.
3. I add the carrots to the bowl and toss them until they’re well coated in the buttery sugar mixture.
4. Then, I spread the carrots evenly on the prepared baking sheet in a single layer.
5. I roast them for about 25–30 minutes, stirring once halfway through, until they’re tender and caramelized around the edges.
6. Once they’re done, I give them a quick toss in the pan juices before serving warm.

Servings and Timing

This recipe serves about 4 people. It takes around 5 minutes of prep time and 30 minutes of cooking time, making it a quick 35-minute side dish.

Variations

I sometimes drizzle a little honey or maple syrup along with the brown sugar for extra sweetness. For a savory twist, I skip the cinnamon and sprinkle on some black pepper or smoked paprika. When I want a more elegant touch, I finish the roasted carrots with a sprinkle of fresh thyme or chopped parsley before serving.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, I warm them in the oven at 350°F (175°C) for about 10 minutes or microwave them briefly until heated through. They also taste great cold in a salad the next day.

FAQs

Can I use whole carrots instead of baby carrots?

Yes, I just peel and slice them into similar-sized pieces so they roast evenly.

Can I make these ahead of time?

Yes, I roast them ahead and reheat right before serving. They keep their flavor and texture beautifully.

Can I use unsalted butter?

I can, but I like using salted butter for an extra layer of flavor. If I use unsalted, I just add a pinch more salt.

What type of brown sugar works best?

Both light and dark brown sugar work. I use dark brown sugar when I want a deeper molasses flavor.

How can I make them less sweet?

I reduce the brown sugar to 2 tablespoons and let the natural sweetness of the carrots shine through.

Can I air fry these instead of roasting?

Yes, I can air fry them at 380°F (190°C) for about 15–18 minutes, shaking the basket halfway through.

What main dishes go well with these carrots?

I like serving them with roasted chicken, or baked salmon. They also make a great holiday side dish.

Can I add herbs?

Absolutely. Fresh rosemary, thyme, or parsley add wonderful aroma and balance the sweetness nicely.

How do I prevent the glaze from burning?

I make sure to stir the carrots halfway through roasting and keep an eye on them near the end, since sugar can caramelize quickly.

Can I double this recipe for a crowd?

Yes, I double the ingredients and use two baking sheets to avoid overcrowding so the carrots roast evenly.

Conclusion

These Roasted Brown Sugar Carrots are one of my favorite simple yet impressive side dishes. I love how the butter and brown sugar create a glossy glaze that enhances the carrots’ natural sweetness. Whether I’m cooking for a weeknight meal or a festive gathering, this recipe always brings warmth and flavor to the table.

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