Roasted Brown Sugar Carrots
These Roasted Brown Sugar Carrots are tender, buttery, and perfectly caramelized! Tossed in brown sugar, butter, and a touch of spice, they make the ultimate sweet and savory side dish. Easy to prepare, crowd-pleasing, and ideal for family dinners or holiday feasts.
Ingredients
- For the Carrots:
- 1 lb 450 g fresh carrots, whole or baby
- 2–3 tbsp unsalted butter melted
- 2 tbsp olive oil
- 2–3 tbsp brown sugar light or dark
- ½ tsp salt
- ¼ tsp black pepper
- Optional Add-Ons:
- 1–2 tsp honey or maple syrup for extra glaze
- ½ tsp garlic powder or 1 tsp minced fresh garlic
- Fresh or dried herbs: thyme rosemary, or parsley
- Pinch of cinnamon or nutmeg for warm spice notes
- Crushed pecans or walnuts for added crunch
Instructions
- Step 1 – Prep Your Carrots:
- Wash and peel carrots. Slice large carrots lengthwise or into sticks for even roasting; baby carrots can be left whole.
- Step 2 – Coat with Brown Sugar Glaze:
- In a large bowl, combine melted butter, olive oil, brown sugar, salt, and pepper. Toss the carrots until fully coated in the glaze.
- Step 3 – Roast to Perfection:
- Spread carrots in a single layer on a parchment-lined baking sheet. Roast at 400°F (200°C) for 25–30 minutes, flipping halfway through, until tender and lightly caramelized.
- Step 4 – Add the Finishing Touch:
- Before serving, sprinkle with sea salt or fresh herbs. Drizzle honey or maple syrup if desired.
Notes
- Don’t overcrowd the pan; space ensures crisp edges.
- Use parchment paper for easy cleanup.
- For deeper caramelization, broil for 1–2 minutes at the end.