I love making Roasted Carrots with Brown Sugar when I want a simple vegetable side dish that feels warm and comforting. The natural sweetness of the carrots intensifies in the oven, and the brown sugar creates a light caramelized glaze that makes them especially delicious.
Why You’ll Love This Recipe
I appreciate how this recipe requires only a handful of ingredients yet delivers rich flavor. Roasting brings out the carrots’ natural sugars, while the brown sugar enhances their sweetness with a subtle caramel touch. I also enjoy how easy it is to prepare, making it perfect for busy weeknights or holiday meals. It pairs beautifully with everything from roasted meats to simple weeknight dinners.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
1 pound carrots, peeled and sliced
2 tablespoons olive oil or melted butter
2 tablespoons brown sugar
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon ground cinnamon (optional)
Directions
I start by preheating the oven to 400°F (200°C) and lining a baking sheet with parchment paper.
In a large bowl, I toss the sliced carrots with olive oil or melted butter until evenly coated. I sprinkle in the brown sugar, salt, black pepper, and cinnamon if I’m using it, and mix well to ensure the carrots are evenly covered.
I spread the carrots in a single layer on the prepared baking sheet, making sure they aren’t overcrowded so they roast properly.
I roast for 25–30 minutes, stirring halfway through, until the carrots are tender and slightly caramelized around the edges.
I serve them warm straight from the oven.
Servings and Timing
I find this recipe serves 4 people as a side dish.
Preparation time: 10 minutes
Cooking time: 25–30 minutes
Total time: about 35–40 minutes
Variations
I sometimes drizzle a little honey over the carrots before roasting for extra sweetness. When I want a savory twist, I add a pinch of garlic powder or fresh thyme. I also enjoy finishing them with chopped fresh parsley for a pop of color and freshness.
Storage/Reheating
I store leftover roasted carrots in an airtight container in the refrigerator for up to 4 days. I reheat them in the oven at 350°F (175°C) until warmed through, or in the microwave for convenience. If needed, I add a small drizzle of olive oil before reheating to keep them from drying out.
FAQs
Can I use baby carrots instead of whole carrots?
Yes, I can use baby carrots. I just make sure they are similar in size so they cook evenly.
How do I prevent the carrots from burning?
I stir them halfway through roasting and keep an eye on them during the last few minutes of cooking.
Can I make this recipe ahead of time?
Yes, I can roast the carrots ahead and reheat them just before serving.
Do I have to peel the carrots?
I usually peel them for a smoother texture, but if they are well washed and fresh, I can leave the skins on.
What dishes pair well with roasted carrots?
I love serving them alongside roasted chicken, beef dishes, or as part of a holiday spread.
Conclusion
I love how Roasted Carrots with Brown Sugar transform a simple vegetable into a sweet, caramelized side dish that feels comforting and satisfying. The balance of natural sweetness and gentle seasoning makes this recipe one I return to again and again for both everyday meals and special occasions.
