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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky brown sugar butter glaze—charred tips, caramelized edges, and tender bite. Oven-roasted on a sheet pan and finished by tossing with the pan juices for maximum gloss and flavor.
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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: 230
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Roast the carrots
  1. Preheat oven to 400F and line a sheet pan with foil.
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  3. Spread the carrots in a single layer on the prepared sheet pan.
  4. Roast for 25-30 minutes, tossing halfway, until tender and caramelized, with darker glazed edges and charred tips.
  5. Toss the carrots with the pan juices, garnish with chopped parsley, and serve while glossy.

Notes

For the best caramelization, make sure the carrots are in a single layer so the glaze can reduce and lightly char. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat on a sheet pan at 400F until warmed through. Freezing isn’t recommended because the carrots can soften and the glaze may separate. For a dairy-free swap, use vegan butter in place of the melted butter.