Go Back

Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky butter-glaze finish—charred tips, tender bites, and caramelized pan juices. Oven-roasted at 400°F on a lined sheet pan for easy glossy caramelization.
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: 254
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.
  • 0.3333 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 the oven to 400°F. Line a sheet pan with foil.
  2. Toss carrots with melted butter, brown sugar (packed), salt, black pepper, and ground cinnamon until evenly coated.
  3. Spread the carrots in a single layer on the prepared sheet pan so they roast and caramelize instead of steaming.
  4. Roast for 25-30 minutes at 400°F, tossing halfway, until tender and caramelized with browned edges.
  5. Toss the carrots in the pan juices to coat, then garnish with chopped parsley and serve.

Notes

For the best caramelized edges, keep the carrots in a single layer and toss halfway so the sugar-butter glaze can coat and brown evenly. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat in a 375°F oven until warm. Freezing isn’t recommended because the glaze can separate when thawed. Dietary swap: use vegan butter if you want a dairy-free version while keeping the same roast method.