If you’re searching for a crowd-pleasing side dish that packs in both color and sweet, caramelized flavor, Brown Sugar Roasted Carrots are your answer. This easy yet impressive recipe transforms humble carrots into golden, glossy gems—each bite bursting with buttery goodness and rich brown sugar undertones, finished off with a hint of honey and a sprinkle of fresh parsley. Whether you’re planning a holiday feast, a cozy family dinner, or simply want to brighten up a weeknight meal, these roasted carrots bring warmth, nostalgia, and pure deliciousness to the table.
Ingredients You’ll Need
One of the best things about Brown Sugar Roasted Carrots is how just a handful of pantry staples can create such an irresistible side. Each ingredient plays a special role, from adding vibrant color and sweetness to enhancing texture and depth of flavor.
- Carrots: Choose fresh, medium-sized carrots for the sweetest flavor and best texture when roasted.
- Unsalted Butter: Melted butter brings a luscious richness and helps the brown sugar coating stick beautifully.
- Brown Sugar: The star of the show, brown sugar promises a wonderful caramelization and deep, molasses-like sweetness.
- Honey: Just a tablespoon boosts the glaze, adding glossy shine and nuanced sweetness.
- Cinnamon (optional): For a cozy, aromatic touch, cinnamon infuses just the right hint of warmth.
- Salt: Every good sweet needs a little salt to pop the flavors and balance the sweetness.
- Black Pepper: Adds subtle heat and complexity, counteracting the sweet notes.
- Fresh Parsley: A sprinkle of chopped parsley at the end adds fresh color and a lively bite.
How to Make Brown Sugar Roasted Carrots
Step 1: Prep Your Carrots and Oven
Start by preheating your oven to 400°F (200°C), so it’s roaring and ready to caramelize those carrots. Grab your carrots, peel them, and slice them into equally sized sticks—about 2 to 3 inches long. Lining your baking sheet with parchment paper isn’t just for easy cleanup; it ensures nothing sticks and helps the carrots roast evenly.
Step 2: Make the Sweet Glaze
In a large mixing bowl, whisk together the melted butter, brown sugar, honey, cinnamon (if you’re feeling the spice), salt, and black pepper. It’ll look glossy and smell heavenly! This sticky-sweet glaze is what transforms your carrots from everyday to “can’t stop eating these.”
Step 3: Coat the Carrots
Add all the carrot sticks to the bowl and toss them thoroughly so every piece gets its fair share of that brown sugar glaze. You want each carrot to shine like a little orange jewel—don’t rush this part!
Step 4: Arrange and Roast
Spread your glazed carrots in a single layer on your lined sheet pan. Give them plenty of space so they roast (not steam) and caramelize along the edges. Place the tray in the oven, and roast for 25 to 30 minutes, giving them a toss halfway through so they’re evenly golden and tender.
Step 5: Finish and Serve
Once your Brown Sugar Roasted Carrots are gorgeously caramelized and fork-tender (the scent is your sign), transfer them to a serving dish. Shower with chopped fresh parsley for a flash of color and a little herbal freshness. Then—dig in!
How to Serve Brown Sugar Roasted Carrots
Garnishes
For that perfect finishing touch, a generous sprinkle of fresh chopped parsley not only adds a pop of color but also balances the sweetness with a burst of freshness. If you’re feeling fancy, a tiny zesting of orange or a handful of toasted nuts offers both visual flare and a tasty crunch.
Side Dishes
Brown Sugar Roasted Carrots play well with a huge variety of mains, from classic roasted chicken or turkey to glazed ham or hearty vegetarian mains like lentil loaf. Their sweet-savory profile is tailor-made for holiday spreads, but also works magic alongside regular weeknight proteins like grilled fish or simple pork chops.
Creative Ways to Present
Try arranging your carrots in a colorful spiral on a round platter or alternating them with other roasted veggies for a rainbow effect. For tapas nights, slice them into bite-size rounds and serve with a yogurt-dill dipping sauce. Or, toss leftovers with cooked farro or quinoa for a vibrant, flavorful salad.
Make Ahead and Storage
Storing Leftovers
Any remaining Brown Sugar Roasted Carrots can be stored in an airtight container in the refrigerator for up to 3 days. They’re wonderful to have on hand for quick lunches or as a sweet addition to grain bowls.
Freezing
While you can freeze these carrots, note that the texture may soften after thawing. For best results, arrange cooled carrots in a single layer on a tray to freeze, then transfer to a zip-top bag or airtight container for up to 2 months. Thaw in the refrigerator before reheating.
Reheating
To reheat, spread the carrots out on a baking sheet and warm in a 350°F (175°C) oven for about 10 minutes, or until heated through. You can also microwave them in a pinch, but the oven will best restore their slightly caramelized exterior.
FAQs
Can I use baby carrots instead of regular carrots?
Absolutely! Baby carrots work great in this recipe and require no peeling, saving prep time. Just keep an eye on the roasting time, as they might cook a bit faster depending on their size.
Do I have to add cinnamon to Brown Sugar Roasted Carrots?
Nope! While cinnamon adds a cozy, spiced note, feel free to omit it if you prefer a purer sweet-savory carrot flavor. You could also experiment with nutmeg or smoked paprika for a twist.
What’s the best way to cut the carrots for even roasting?
Slicing carrots into evenly-sized sticks (about 2 to 3 inches long and similar thickness) ensures they roast at the same rate. Consistency here is key to perfectly tender, caramelized Brown Sugar Roasted Carrots.
Can I prepare the glaze ahead of time?
Definitely! You can mix together the melted butter, brown sugar, honey, and spices a day ahead. Store covered in the fridge, then reheat gently and toss with carrots right before roasting.
How do I keep my Brown Sugar Roasted Carrots from sticking?
Lining your baking sheet with parchment paper works wonders, preventing sticking and making cleanup a breeze. You can also give the carrots a little toss mid-roast to keep them from sticking or burning on one side.
Final Thoughts
Don’t be surprised when these Brown Sugar Roasted Carrots disappear faster than your main course. Between their buttery glaze, perfectly caramelized texture, and eye-catching color, they’re destined to become a new favorite at your table. Give them a try, and get ready to watch everyone go back for seconds—happy roasting!
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Brown Sugar Roasted Carrots Recipe
- Total Time: 40 minutes
- Yield: 6 servings 1x
- Diet: Vegetarian, Gluten-Free
Description
Delight your taste buds with these Brown Sugar Roasted Carrots, a sweet and savory side dish perfect for any meal. Tender carrot sticks coated in a buttery brown sugar glaze, roasted to caramelized perfection.
Ingredients
Carrots:
- 2 pounds medium carrots, peeled and cut into sticks
Glaze:
- 3 tablespoons unsalted butter, melted
- 3 tablespoons brown sugar, packed
- 1 tablespoon honey
- 1/2 teaspoon cinnamon (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Garnish:
- Chopped fresh parsley for garnish
Instructions
- Preheat the oven: Preheat the oven to 400°F (200°C) and line a large baking sheet with parchment paper.
- Prepare the glaze: In a large bowl, whisk together melted butter, brown sugar, honey, cinnamon, salt, and pepper.
- Coat the carrots: Add carrot sticks to the bowl, toss to coat evenly.
- Roast the carrots: Spread carrots on the baking sheet, roast for 25-30 minutes, tossing halfway through.
- Finish and serve: Transfer to a serving platter, sprinkle with parsley before serving.
Notes
- For extra flavor, consider adding a squeeze of fresh orange juice or a pinch of nutmeg before roasting.
- Pair these carrots with roasted meats or serve at holiday dinners for a festive touch.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 10g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 15mg
