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Roasted Brown Sugar Carrots

Roasted brown sugar carrots are oven-caramelized with a sticky brown sugar butter glaze and charred, tender edges. Carrots are roasted on a sheet pan until glossy, then finished with parsley and the pan’s caramel juices.
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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: 190
Ingredients Equipment Method Notes

Ingredients
  

Carrots
  • 2 lb carrots
Brown sugar 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
Finish
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep & preheat
  1. Preheat the oven to 400F and line a sheet pan with foil.
  2. Toss the carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon.
Roast
  1. Spread the carrots in a single layer on the prepared sheet pan for even caramelization.
  2. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized with browned edges.
Finish & serve
  1. Toss the carrots in the pan juices so the glaze clings to every piece.
  2. Garnish with chopped fresh parsley and serve immediately.

Notes

For the best charred tips, don’t overcrowd the sheet pan—use a single layer with space between pieces. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan in a 350F oven until warmed through. Freezing isn’t recommended because the glaze can break and soften the carrots. For a lower-sugar option, reduce brown sugar to 1/4 cup and add an extra pinch of cinnamon for flavor.