Go Back

Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky brown sugar-butter glaze and caramelized, tender bite. Oven-roasted at 400°F until charred tips and browned edges show up, then finished with pan juices and parsley.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Side Dish
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

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
 

Preheat and line
  1. Preheat the oven to 400°F, then line a sheet pan with foil for easy cleanup.
Season and coat
  1. Toss the carrots with melted butter, packed brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  2. Spread the carrots in a single layer on the sheet pan so they roast and caramelize instead of steaming.
Roast
  1. Roast for 25-30 minutes at 400°F, tossing halfway, until tender and caramelized with browned edges and charred tips.
Finish and serve
  1. Toss the carrots with the pan juices, garnish with chopped fresh parsley, and serve immediately.

Notes

For the best caramelization, keep carrots in a true single layer and don’t skip the halfway toss—this helps the brown sugar butter glaze coat every surface. Store leftovers in the refrigerator up to 4 days; reheat on a sheet pan or in a skillet until hot. Freezing isn’t recommended because the glaze can lose its glossy texture. Dietary swap: use a plant-based butter in the same amount for a dairy-free version.