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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a glossy butter glaze and caramelized edges—roasted at 400°F until tender. Cut on the bias for more surface area, then finished by tossing in 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: 185
Ingredients Equipment Method Notes

Ingredients
  

Roasted Brown Sugar Carrots
  • 2 lb carrots Peeled and cut on the bias into 2-inch pieces
  • 3 tbsp butter Melted
  • 0.3333333333 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 roast
  1. Preheat oven to 400°F, then line a sheet pan with foil for easy cleanup.
  2. Toss carrots with melted butter, packed brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  3. Spread carrots in a single layer on the lined sheet pan so they roast and caramelize instead of steaming.
  4. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized with deeper brown edges.
  5. Toss carrots with the pan juices, then garnish with chopped fresh parsley and serve.

Notes

For the best caramelized tips, keep the carrots on one layer and use packed brown sugar so it forms a sticky glaze. Store leftovers in an airtight container in the fridge up to 4 days; reheat on a sheet pan in a 375°F oven for 8-10 minutes. Freezing is not recommended because the glaze can become grainy when thawed. Dietary swap: use plant-based butter to keep it dairy-free while maintaining the glossy coating.