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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky glossy butter glaze and caramelized, charred tips. Oven-roasted until tender, then tossed in the pan juices and finished with 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: 210
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
Finishing
  • 1 tbsp fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep pan
  1. Preheat oven to 400F and line a sheet pan with foil.
  2. Spread the foil-lined sheet pan close to the oven so it’s ready for roasting.
Season and glaze
  1. Toss carrots with melted butter, brown sugar, salt, black pepper, and cinnamon until evenly coated.
  2. Spread the carrots in a single layer so they roast and caramelize rather than steam.
Roast and caramelize
  1. Roast for 25-30 minutes at 400F, tossing halfway, until tender and caramelized.
  2. Watch for darkened edges and glossy caramelization where tips char slightly.
Finish and serve
  1. Toss the carrots in the pan juices to coat them in the sticky glaze.
  2. Garnish with fresh parsley and serve immediately.

Notes

For the best caramelization, keep the carrots in a single layer and don’t skip the halfway toss. Store leftovers in a covered container in the fridge for up to 4 days; reheat on a sheet pan at 400F until hot. Freezing is not recommended because the texture softens after thawing. If you need a dairy-free option, use a 1:1 vegan butter substitute instead of butter to keep the glaze glossy.