Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky brown sugar butter glaze—caramelized edges, tender centers, and lightly charred tips. Roasted on a lined sheet pan and finished with fresh parsley using pan juices for maximum flavor.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 30

Total Time 40

Servings: 6 servings

Course: Side Dish

Cuisine: American

Calories: 214

Ingredients Equipment Method Notes

Ingredients

carrots

2 lb carrots

brown sugar butter glaze

3 tbsp butter Melted.
0.3333333333 cup brown sugar Packed.
0.5 tsp salt
0.25 tsp black pepper
0.25 tsp ground cinnamon

garnish

1 tbsp fresh parsley Chopped.

Equipment

1 sheet pan

Method

Preheat and prep the pan

Preheat oven to 400F and line a sheet pan with foil for easy cleanup.

Toss carrots in brown sugar butter

Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated, glossy and clinging to the carrots.

Roast

Spread the carrots in a single layer on the sheet pan so they caramelize instead of steam.

Cook until tender and caramelized

Roast for 25-30 minutes, tossing halfway, until tender and caramelized with charred tips in spots.

Finish and serve

Toss carrots with the pan juices, garnish with fresh parsley, and serve immediately for maximum stickiness.

Notes

For the best caramelization, keep the carrots in a single layer with space between pieces so steam can escape. Store leftovers in an airtight container in the refrigerator for up to 3 days; rewarm on a sheet pan at 400F for 5-8 minutes. Freezing is not recommended because the caramelized glaze softens. Dietary swap: use vegan butter in the same amount for a dairy-free version.