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Roasted Brown Sugar Carrots

Roasted Brown Sugar Carrots are oven-baked until tender with caramelized edges and a sticky brown sugar butter glaze. Roasting at 400F with a single-layer pan setup helps the carrots char slightly for maximum flavor and gloss.
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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: 240
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots Peeled and cut on the bias into 2-inch pieces.
Glaze
  • 3 tbsp butter Melted.
  • 0.333 cup brown sugar Packed.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground cinnamon
  • 1 tbsp fresh parsley Chopped, for garnish.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 400F and line a sheet pan with foil for easy cleanup.
Season and coat
  1. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  2. Spread the carrots in a single layer on the lined sheet pan so they roast and caramelize instead of steam.
Roast and caramelize
  1. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and visibly caramelized with some browned tips.
Finish and serve
  1. Toss the carrots in the pan juices to coat them in the glossy brown sugar butter glaze.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the best caramelization, keep the carrots in a single layer with space between pieces; overcrowding can lead to steaming instead of char. Store leftovers in an airtight container in the refrigerator up to 4 days. Reheat on a sheet pan in a 400F oven until hot and glossy. Freezing isn’t recommended as the glaze can turn grainy. Dietary swap: use vegan butter for a dairy-free version without changing the roasting method.