These Brown Sugar Roasted Carrots are the perfect side dish if you’re looking to elevate your holiday table. It’s a simple recipe made with baby carrots, butter, and dark brown sugar. The result is a rich side that can turn carrot haters into big ole fans.
Put a large platter of these carrots right in the middle of your holiday table and watch everyone grab for more. You’ll be thinking, “I know y’all don’t usually eat carrots…smh” lol. Anyway, they’re perfect for Easter, Thanksgiving, and Christmas, so you’ll want to keep this one around for years.
And before you go, allow me to help you build out your holiday spread with options like bacon wrapped asparagus and crack green beans. I don’t know what to say, except they’re guaranteed to please.
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Why You’ll Love This Recipe…
- This is such an easy carrot dish to make. It takes just minutes to prep and less than 40 minutes to cook. Simple.
- It’s sweet but not too sweet. Dark brown sugar really brings out the natural sweetness and flavors of the carrots while the butter and seasonings keep it on the savory side.
- Your family will come to expect this dish from you on holidays. Yes, it is great for weeknights, but it’s definitely a side dish I’d keep as a special holiday recipe (especially if you add cinnamon).
Ingredients
- Carrots – I like baby carrots for ease, but regular-sized carrots will work too. Just be sure to cut them into equal-sized pieces.
- Butter – Unsalted butter.
- Brown Sugar – I prefer dark brown sugar for a deeper flavor.
- Water
- Salt
- Black Pepper – Freshly cracked black pepper is best.
- Cinnamon (optional)
See the recipe card for quantities.
How to Make Brown Sugar Roasted Carrots
Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or lightly grease it.
Add the baby carrots to a large bowl and pat them down with a paper towel.
Melt the butter, then stir in the dark brown sugar, cinnamon if using, kosher salt, black pepper, and water until combined.
Pour the brown sugar mixture over the carrots and toss until evenly coated.
Spread the carrots in a single layer on the prepared baking sheet.
Roast for 20 minutes, then stir the carrots and return them to the oven for another 8 to 10 minutes, or until tender and caramelized around the edges.
Toss the hot carrots in the glaze in the pan before serving.
Top Tip
Halfway through cooking, toss them again so that they brown and caramelize evenly.
How to Store
You can store leftover brown sugar roasted carrots in an airtight container for up to 4 days.
Other Side Dishes You’ll Love
- No Bake Mixed Berry Cheesecake
- Strawberry Rice Krispie Treats
- Lemon Mousse Recipe
- Strawberry Cheesecake Dip
- Easy Oreo Delight
FAQ
Baby carrots are easiest to use as they’re already prepared straight out of the bag. But you can also use large carrots. Just make sure you cut the pieces to the same size.
Yes. Either works well. But I prefer dark brown sugar for this dish because it gives the carrots a deeper molasses flavor.
There are two keys to keeping the carrots from becoming mushy. First, cut them into similarly sized pieces. Next, spread them into a single layer. If they’re all piled together, this can cause them to steam and get mushy.
Brown Sugar Roasted Carrots Recipe
Ingredients
- 1 ½ Lbs Baby Carrots
- 3 Tbsp Unsalted Butter Melted
- ⅓ Cup Dark Brown Sugar
- ¼ Cup Water
- ½ Tsp Kosher Salt
- ¼ Tsp Black Pepper
- ¼ Tsp Ground Cinnamon Optional
Instructions
- Preheat the oven to 425 degrees. Line a large baking sheet with parchment paper or lightly grease it.
- Add the baby carrots to a large bowl.
- Melt the butter, then stir in the dark brown sugar, cinnamon if using, kosher salt, black pepper, and water until combined.
- Pour the brown sugar mixture over the carrots and toss until evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast for 20 minutes, then stir the carrots and return them to the oven for another 8 to 10 minutes, or until tender and caramelized around the edges.
- Toss the hot carrots in the glaze in the pan before serving.
Notes
- Store in an airtight container in the fridge for up to 4 days.
Nutrition
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