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Roasted Brown Sugar Carrots

Roasted Brown Sugar Carrots with a sticky brown sugar butter glaze and charred, caramelized edges. Oven-roasted until tender, then finished with pan juices and fresh parsley.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

Roasted Brown Sugar Carrots
  • 2 lb carrots peeled and cut on the bias into 2-inch pieces
  • 3 tbsp butter melted
  • 0.3333333333 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
 

Prep and season
  1. Preheat oven to 400F and line a sheet pan with foil for easy cleanup.
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  3. Spread carrots in a single layer on the prepared sheet pan so they roast and caramelize instead of steam.
Roast and finish
  1. Roast for 25-30 minutes, tossing halfway, until carrots are tender and caramelized with browned spots.
  2. Toss the carrots in the pan juices, garnish with fresh parsley, and serve.

Notes

For deeper caramelization, cut carrots evenly (about 2-inch bias pieces) and avoid crowding the sheet pan. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat on a sheet pan in a 400F oven for 5-8 minutes. Freezing isn’t recommended since the glaze can separate after thawing. For a dairy-light option, use a plant-butter substitute in equal amount to keep the glossy glaze.