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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky brown sugar butter glaze and tender, caramelized edges. Roasted at high heat on a sheet pan until charred tips form and glossy pan juices coat every piece.
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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
  

carrots
  • 2 lb carrots
brown sugar butter 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
garnish
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat oven to 400°F and line a sheet pan with foil.
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
Roast
  1. Spread the carrots in a single layer on the sheet pan with the coated side down.
  2. Roast for 25-30 minutes, tossing halfway, until tender and caramelized with browned edges.
Finish
  1. Toss the roasted carrots in the pan juices to gloss the coating.
  2. Garnish with chopped fresh parsley and serve immediately.

Notes

For extra char at the tips, don’t crowd the sheet pan—leave space so the glaze can caramelize. Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat on a sheet pan at 400°F for 5-8 minutes to re-gloss. Freezing is not recommended due to texture changes from the caramelized sugar. For a lighter option, use plant-based butter in the same amount and melt it to combine with the brown sugar.