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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky butter glaze that caramelizes in the oven for tender, lightly charred edges. Tossed partway through for even browning and 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: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb carrots peeled and cut on the bias into 2-inch pieces
  • 3 tbsp butter melted
  • 0.333 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 preheat
  1. Preheat the oven to 400F, then line a sheet pan with foil for easy cleanup.
Glaze and roast
  1. Toss the carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  2. Spread the carrots in a single layer on the sheet pan so they roast and caramelize instead of steaming.
  3. Roast for 25-30 minutes at 400F, tossing halfway through, until tender and caramelized with darker, glossy edges.
Finish and serve
  1. Toss the carrots in the pan juices to recoat them in the sticky glaze, then garnish with chopped fresh parsley.
  2. Serve the carrots hot straight from the pan for the best caramel sheen.

Notes

For the most even caramelization, cut the carrots into similar 2-inch bias pieces and keep them spaced in one layer. Refrigerate leftovers in an airtight container up to 4 days; reheat on a sheet pan in a 350F oven for about 8-10 minutes. Freezing is not recommended because the glaze and carrots can soften after thawing. For a lower-sugar option, use a brown-sugar substitute (like a stevia/brown sugar blend) in the same measured amount.