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Roasted Brown Sugar Carrots

Roasted Brown Sugar Carrots are caramelized in a glossy brown sugar butter glaze for tender, charred-tip flavor. Cut on the bias and roasted at 400°F until golden, then tossed with pan juices and finished with 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: 240
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots Peeled and cut on the bias into 2-inch pieces.
brown sugar butter glaze
  • 3 tbsp butter Melted.
  • 0.333 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 and roast
  1. Preheat oven to 400F and line a sheet pan with foil (visual cue: foil-lined pan ready for roasting).
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated (visual cue: carrots look glossy and evenly brown-sugar speckled).
  3. Spread the carrots in a single layer on the sheet pan (visual cue: pieces are spaced enough to caramelize rather than steam).
  4. Roast for 25-30 minutes, tossing halfway, until tender and caramelized (visual cue: browned edges and darker caramel spots appear).
  5. Toss carrots in the pan juices, then garnish with chopped fresh parsley and serve (visual cue: carrots shine as they’re coated with the sticky glaze).

Notes

For maximum caramelization, keep the carrots in a single layer and don’t crowd the pan. Store leftovers in an airtight container in the refrigerator up to 4 days; rewarm on a sheet pan in a 400°F oven for about 8 minutes. Freezing is not recommended because the glaze can become watery after thawing. For a dairy-free option, use a 1:1 dairy-free butter substitute to keep the same sticky brown-sugar glaze texture.