Brown Sugar Roasted Carrots
I am a fan of sweet and savory recipes that are easy to make yet still impress. These brown sugar-roasted carrots take only 30 minutes to roast! They smell and taste amazing, thanks to the brown sugar buttery coating, which caramelizes them nicely and makes my home wonderful. The beauty of this hassle-free side dish lies in its simplicity and elegance.
When I experimented with this recipe, I aimed to let the natural flavors of the carrots shine and create harmony between taste and texture. The oven-roasted carrots are perfectly tender on the inside, with caramelized edges, and a sticky, rich, buttery coating infused with savory spices. This fuss-free dish complements a variety of main courses, such as slow-cooker turkey breast or smoky bacon-wrapped pork tenderloin.
Table of contents
Anytime I am tired of side dishes like broccoli and salads, I make these perfectly roasted carrots. They are always a winner, and everyone asks for seconds. The best part is that this is such an easy recipe that it can be served on a weeknight, but it is also suitable for a holiday table. I love that the recipe is versatile; I can substitute the brown sugar with honey, add my favorite seasonings and spices, and make it based on my current cravings.
Why you will love this recipe
- Quick and easy side dish: It takes me just a few minutes to prepare these, and then I let them cook in the oven for around 30 minutes. A fuss-free recipe that I don’t have to babysit.
- Just a few ingredients: All I need are carrots, butter, brown sugar, and a few seasonings.
- It only costs a few dollars: I can make this dish for less than five dollars. This is a budget-friendly side dish that is festive enough for a holiday dinner and easy enough to make on a weeknight.
- The kids will eat their vegetables: I have never had a problem getting my kids to eat these sweet, delicious carrots! The brown sugar buttery glaze caramelizes the edges of the carrots, making them taste incredibly scrumptious.
What you will need
- Vegetables: I use about 2½ pounds of organic carrots, peeled and sliced diagonally.
- Wet ingredients: I prefer to use extra-virgin olive oil as the base because it is light and has a fresh, clean taste. I use unsalted butter, so I know how much salt is in there. Instead of adding regular sugar, I like to use pure maple syrup for sweetness.
- Seasonings: Light brown sugar adds a nice caramelization to the carrots, complementing their rich, buttery taste. Paprika balances sweetness while enhancing depth and complexity. Garlic powder adds a savory pungency, making them even more satisfying. I also add kosher salt and cracked black pepper to taste.
How to make
Preheat the oven: First, preheat the oven to 415°F and place a piece of parchment paper on a baking sheet. I also prep the carrots by washing, peeling, and cutting them.
Glaze: While waiting for the oven to heat, I mix all the glaze ingredients in a bowl.
Glaze the carrots: Next, I add the carrots and toss them until they are thoroughly combined.
Roast the carrots: Afterward, I place the carrots on the baking sheet in a single layer, leaving space between them so they have room to roast.
Flip and cook for longer: Once they have baked for 20 minutes, I turn them over with a spatula and continue cooking for another 10 minutes, or until they are tender.
Serve warm: Finally, I serve them warm, garnished with parsley.
Expert tip
Choosing the best carrots
Ensure they are firm, with no cracks or imperfections. I prefer bright orange ones for the best flavor. Soft, floppy carrots are likely to be older and less fresh-tasting. Never buy any moldy carrots. I also look for fresh green tops that I can use in pesto or soups. If they are in a bag, look for signs of moisture or black spots. If you see that, don’t buy that bag. I typically shop at my local farmers’ market, where I can purchase fresh, organic carrots. Then, I can see, feel, and smell them.
More tips to consider:
- I cut my carrots about two inches long. Ensure they are all approximately the same size, so they cook evenly.
- Be sure to use a sharp knife and a clean cutting board when slicing.
- This recipe is for diagonal-cut carrots that are two inches long. When making carrot coins, they should be checked after cooking for 10 minutes. For cooking whole carrots, a longer cooking time may be necessary.
- Instead of cutting them, sometimes I use baby carrots. The cooking time is about the same.
- To make them roast faster and keep them totally juicy, feel free to parboil your carrots. I use salted water and cook them for about five minutes. Then roast them for 15 minutes, flip them, and roast for an additional 5 minutes.
Recipe variations and add-ins:
- Savory carrots: Instead of sweet, I sometimes leave out the brown sugar and syrup and use butter, along with other herbs or my Italian seasoning.
- Ranch carrots: Another way to make these carrots taste completely different is to add some of my ranch seasoning and some chopped bacon bits.
- Darker sugar: To make these carrots taste more like molasses, use dark brown sugar.
- More veggies: Carrots are perfect on their own, but sometimes I like to add some chopped peas, green beans, and corn.
- Spicy carrots: For those who like spicy food, I recommend making a batch of these with added red pepper flakes.
Serving suggestions:
These sweet and tender roasted carrots are excellent with a juicy roasted turkey or an orange-glazed turkey breast. I also serve them on regular days; they pair perfectly with steaks, such as my grilled rib-eyes, soaked in a pineapple herb marinade. I can prepare these juicy steaks in under 30 minutes and even fix tequila sunrise cocktails for a romantic evening for two.
If I am in the mood for seafood, this maple soy grilled salmon is another excellent choice. The smoky, salty, and sweet essences complement the brown sugar flavors. It only takes me 10 minutes to prepare and 10 minutes to cook, so I can have it ready to serve in under 20 minutes. Because carrots are part of the meal, these carrot oatmeal cookies make a delicious dessert, with raisins, chocolate chips, and lots of chewy oats.
How to store leftovers:
- Reheating: To reheat, I place them on a cookie sheet covered with parchment paper in the oven at 350°F for 10-15 minutes.
- Refrigerate: Leftovers can be stored in a sealed container in the fridge for up to a week.
- Freezing: I can also freeze my leftovers in freezer bags for up to three months. Just be sure to press out all the excess air. I like to double-bag mine to prevent freezer burn.
- Defrost: The night before serving, I put them in the fridge to thaw.
- Make-Ahead: Considering these options for storing, you can make this dish in advance. Additionally, you can prepare the vegetables first, then submerge them in water, and refrigerate them. After a day, drain the water, pat them dry, and then roast them according to the recipe.
Frequently asked questions
It usually happens because the carrots were cooked too close together, causing them to steam instead of roasting. This is fine for soft, tender carrots, but the outsides will not get crispy. To make them crispy, they have to have enough room to breathe. Either use a large enough baking sheet for all the carrots or bake them in batches to spread them in a single layer with space in between.
This could be from not cutting them small enough. They have to be chopped small enough to cook in the amount of time they are being cooked. Also, I cut mine on an angle to help them absorb more heat. As long as they are cut to approximately two inches in length, they should cook to a tender consistency within the specified time. Otherwise, it is a good idea to check the oven temperature with an oven thermometer, as it may be too low.
Parboiling or blanching your carrots is another way to ensure they become soft when roasted. If I am cooking large carrots and want to ensure they are cooked to the perfect tenderness in the shortest time, I sometimes blanch them for a few minutes or parboil them for five minutes before roasting. I then reduced the roasting time slightly to 15 minutes before checking them, as I did not want them to be overcooked.
If they are not getting caramelized, they may need a higher temperature or a little more fat or sugar. They need heat, fat, and sugar to turn brown and crispy on top. I use butter and brown sugar for caramelization and cook mine at 415°F. If your oven is not hot enough, this method may not be effective. Try turning the oven to broil for a minute or two, but keep an eye on them to ensure they don’t burn.
I like them peeled, but this is a matter of personal preference. You can keep the skin, which has a lot of nutrients. Be sure to buy organic carrots and to thoroughly scrub and clean the vegetables before cooking.
Typically, you can bake them for 20 minutes on one side, then flip each piece with a spatula. Then, bake the other side for another 10 minutes. That is just a total of 30 minutes of cooking time, excluding the preparation.
More easy side dishes to try:
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Brown Sugar Roasted Carrots
Ingredients
- 2-3 pounds carrots washed, peeled and sliced diagonally into 2-inch pieces
GLAZE:
- 2 tablespoons olive oil
- 4 tablespoons butter melted
- 2 tablespoons pure maple syrup or honey
- 3 tablespoons light brown sugar
- 1/4 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1 teaspoon kosher salt
- 1/4 teaspoon cracked black pepper
GARNISH:
- Chopped parsley
Instructions
- Preheat oven to 415 degrees F and line a baking sheet with parchment paper.
- Combine all the GLAZE ingredients in a bowl.
- Place the carrot pieces in a large bowl and combine them with the GLAZE.
- Pour onto a prepared baking sheet. Arrange carrots in a single layer.
- Bake the carrots for 20 minutes. Then, use a spatula to turn them over and bake for an additional 10 minutes, or until they are tender when pierced with a fork.
- Serve warm, garnished with parsley if desired. I also like to add crumbled feta or goat cheese.
Video
Notes
Choosing the best carrots
Ensure they are firm, with no cracks or imperfections. I prefer bright orange ones for the best flavor. Soft, floppy carrots are likely to be older and less fresh-tasting. Never buy any moldy carrots. I also look for fresh green tops that I can use in pesto or soups. If they are in a bag, look for signs of moisture or black spots. If you see that, don’t buy that bag. I typically shop at my local farmers’ market, where I can purchase fresh, organic carrots. Then, I can see, feel, and smell them.More tips to consider:
- I cut my carrots about two inches long. Ensure they are all approximately the same size, so they cook evenly.
- Be sure to use a sharp knife and a clean cutting board when slicing.
- This recipe is for diagonal-cut carrots that are two inches long. When making carrot coins, they should be checked after cooking for 10 minutes. For cooking whole carrots, a longer cooking time may be necessary.
- Instead of cutting them, sometimes I use baby carrots. The cooking time is about the same.
- To make them roast faster and keep them totally juicy, feel free to parboil your carrots. I use salted water and cook them for about five minutes. Then roast them for 15 minutes, flip them, and roast for an additional 5 minutes.