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Roasted Brown Sugar Carrots

Roasted brown sugar carrots are caramelized in the oven with a sticky brown sugar butter glaze and charred, tender tips. Cut on the bias and tossed in a simple butter-sugar-spice blend for glossy, sweet-savory sides.
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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: 220
Ingredients Equipment Method Notes

Ingredients
  

Carrots and glaze
  • 2 lb carrots peeled and cut on the bias into 2-inch pieces
  • 3 tbsp butter melted
  • 0.3333 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, then line a sheet pan with foil for easy cleanup (visual cue: foil should be smooth and ready for the carrots).
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until every piece looks evenly coated (visual cue: the carrots will appear glossy and speckled).
  3. Spread the coated carrots on the sheet pan in a single layer with space between pieces (visual cue: you should still see individual carrot pieces, not a pile).
  4. Roast for 25-30 minutes, tossing halfway, until tender and caramelized with darker edges (visual cue: charred tips and sticky caramel coating).
  5. Toss carrots in the pan juices, then garnish with chopped parsley and serve (visual cue: glaze clings to the carrots as you toss).

Notes

For the deepest caramelization, keep the carrots in a single layer and avoid crowding—use an extra sheet pan if needed. Store leftovers in an airtight container in the fridge for up to 4 days; reheat on a sheet pan at 375F until warmed through. Freezing isn’t recommended for best texture. For a lighter option, use reduced-fat butter while keeping the brown sugar the same for the signature glaze.