Brown Sugar Carrots: Sweet & Flavorful Roasted Side Dish

Brown sugar carrots are the perfect blend of sweet and savory, making them an easy side that everyone will love!

If you’re looking for more delicious ideas to round out your meal, check out these easy carrot recipes for even more inspiration.

Carrots caramelized with butter and brown sugar turn into a rich, glossy dish that pairs beautifully with just about any dinner. 

Whether you’re making a holiday feast or a simple weeknight meal, this recipe is quick to whip up and packed with flavor. 

The natural sweetness of the carrots gets a boost from the brown sugar, while a touch of butter adds that melt-in-your-mouth texture.

How to Slice Carrots for Roasting:

  • Ensure all pieces are similar in size to guarantee even roasting.
  • Peel and trim the ends of the carrots.
  • For even cooking, aim for uniform thickness.
  • For thin carrots, roast them whole or cut them in half.
  • For larger carrots, cut diagonally into 1/2-inch thick slices for a stylish look.
  • Alternatively, cut carrots into thick sticks or chunks based on your preference.

How do you make brown sugar baked carrots?

To make these baked carrots, start by preheating your oven to 400°F. Peel and cut about 1 pound of carrots—this high temperature will really help them caramelize perfectly.  

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In a bowl, melt some butter and mix in brown sugar and a pinch of salt. Toss the carrots in the glaze until they’re well coated. Then, spread them out in a single layer on a baking sheet lined with parchment paper. 

For extra flavor, feel free to sprinkle in a little cinnamon or nutmeg, or even top them with fresh thyme or parsley.  

Roast the carrots for about 25-30 minutes. Remember to give them a stir halfway through so they cook evenly and get that perfect caramelization.  

If you’re in a time crunch, you can prep the carrots and glaze them the day before. Just pop them in the fridge and bake when you’re ready!

How to Serve Brown Sugar Roasted Carrots

These carrots are the perfect side dish recipe for almost any meal, and they’re especially great for special occasions. 

You can serve them with roasted turkey or ham, and they’ll be a hit at your holiday table. The sweetness pairs so well with savory dishes, making them a must-have for your Thanksgiving side dish recipes or Easter carrot recipes.

These roasted carrots are versatile, delicious, and sure to be a crowd-pleaser at your next big dinner!

Print your FREE Carrot Recipe Guide!

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    How do I pick the best carrots for roasting?

    Look for firm, bright orange carrots with smooth, unblemished skin. Choose medium-sized carrots for even cooking, and avoid any that are wilted, soft, or cracked. If you can, opt for organic carrots as they tend to be sweeter and have fewer chemicals. Baby carrots can work too, but keep in mind they cook faster, so be mindful of the timing!

    Why are my roasted carrots not getting soft?

    If your carrots aren’t softening, they may be too thick, not roasting long enough, or your oven temperature may be too low. Try cutting them into smaller pieces, roasting at a higher temperature, or covering them with foil for the first half of the cooking time to trap steam and help them soften.  

    What enhances the flavor of carrots?

    Carrots pair well with butter, brown sugar, honey, garlic, fresh herbs (like thyme or rosemary), and warm spices like cinnamon or nutmeg. A squeeze of lemon or a splash of balsamic vinegar can also brighten their natural sweetness.  

    Can you put brown sugar on roasted carrots?

    Yes! Brown sugar adds a delicious caramelized sweetness to roasted carrots. Toss the carrots with a little melted butter and brown sugar before roasting for the best results.  

    How long to bake or roast carrots?

    Carrots typically take 25-40 minutes to bake, depending on their size and the oven temperature. When roasting at 400°F, smaller pieces usually take 20-25 minutes, while whole or thicker carrots may take up to 35 minutes. To ensure even cooking, toss the carrots halfway through and check for tenderness by piercing them with a fork.

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    Looking for more ideas? These recipes would work well with the sweet and savory flavors of your carrots!

    • Whether you’re roasting, sautéing, or glazing, these carrot cooking methods bring out the best in this versatile veggie—perfect for pairing with any meal.
    • Try these Roasted Brussels Sprouts with Bacon for a savory side dish that’s crispy, smoky, and perfect for any meal!
    • If you’re craving a crunchy and tender side, these Crispy Roasted Potatoes are a must-try—golden and delicious with just the right amount of seasoning.
    • Want to enhance your dishes? Check out our guide on how to use herbs in cooking to add fresh, vibrant flavors to your meals.
    • These Roasted Vegetable Recipes are a simple, flavorful way to prepare seasonal veggies that pair perfectly with almost any main dish!

    Planning your holiday menu just got easier with our free printable Easter meal planner!

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      Brown Sugar Baked Carrots

      Brown Sugar Baked Carrots

      Sweet and tender brown sugar carrots are the perfect side dish for any meal! Try this easy recipe today.
      5 from 8 votes
      Print Pin Rate
      Course: Side Dish
      Cuisine: Vegetable
      Keyword: Baked Carrots, Brown Sugar Carrots, Brown Sugar Roasted Carrots
      Prep Time: 5 minutes
      Cook Time: 30 minutes
      Total Time: 35 minutes
      Servings: 4
      Author: Momma Lew

      Ingredients

      • 10-12 Carrots peeled and then cut in half OR 2 dozen baby carrots.
      • salt & pepper
      • 1 tsp cinnamon
      • 1/4 cup brown sugar
      • 4 tbsp butter diced

      Instructions

      • Preheat your oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper or aluminum foil.
      • Wash and peel the carrots, removing any dirt or blemishes. Trim off the tops and cut them into evenly sized pieces, such as diagonal slices or sticks.
      • In a large bowl, combine the melted butter, brown sugar, ground cinnamon, salt, and freshly ground black pepper. Stir until well combined.
      • Add the sliced carrots to the bowl and toss them with the brown sugar mixture, ensuring they are evenly coated.
      • Place carrots to the prepared baking sheet, spreading them out in a single layer. 
      • Roast the carrots in the preheated oven for about 20-25 minutes, or until they are tender and caramelized, flipping them once halfway through the cooking time. 
      • Keep an eye on the carrots during the last few minutes of cooking to prevent them from burning. The brown sugar will melt and caramelize, creating a glossy glaze on the carrots.
      • Once the carrots are roasted to your desired tenderness and have a golden brown color, remove them from the oven.
      • Garnish the roasted carrots with chopped fresh herbs, if desired, to add an extra burst of flavor and freshness.

      Video

      Notes

      Store leftover carrots in an air-tight container. You can reheat them in the microwave or on the stove top on medium-high heat.

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      105 Comments

      1. Gorgeous! I think carrots are so pretty when cooked well like yours are! A gorgeous addition to any meal!

      2. Carrots are one of the few veggies my daughter loves to eat. I have done them in honey before, but this looks like an awesome recipe that I need to try

      3. Baked carrots with brown sugar sounds amazing. Cheers to all the carrots we will all consume in the coming weeks!

      4. I have only ever done these on the stove, but I love the idea of baking them, it would be so much easier!! Totally grabbing carrots not stop at the farmers market!

      5. 5 stars
        I adore carrots! And it’s such an easy vegetable to prepare. It looks good when plated and when I make them I always get compliments. I haven’t tried this version yet so it’s definitely next on my list. What did you sprinkle over them? Is it oregano?

      6. I’ve never made a carrot cake but this recipe sounds simple enough and so good. I want to try it. I’m sure it’ll be a hit at any Easter party.

      7. Those carrots looks amazing! I love that it’s baked and not fried. It looks really tasty and I’m sure it’s the perfect side to any kind of main course. I would love to keep the recipe.

      8. I hated carrots when I was growing up, but now I love them. Brown sugar makes anything taste better. Looking forward to giving these a try. The carrot cake looks delish!

      9. My husband and I both love carrots but I’ve always used maple syrup! Adding brown sugar is a perfect, thanks for the tip! I love cast iron too girl, keep up the great work!

      10. These are my dads absolute favorite!! My mom always makes them for him except he is on a diet now that is a lil more strict. I like my carrots raw (: but I tend to sneak a little bite in. Thanks for sharing

      11. My mom used to make brown sugar carrots! They were always my favorite. I have a picky eater right now but she might LOVE these. Thanks for the reminder and the great recipes!

      12. Omg can we say yum?!!! These carrots look absolutely delicious! I must give your recipe a try! Yummy!

      13. 5 stars
        I make plain roasted carrots all the time, but this recipe takes it to another level! Excellent side dish for spring or Easter.

      14. I’m making these for a wedding and I want to make about 30 servings. I know I have to double up on the brown sugar and the butter, but what about the cook time? Sorry if this is a dumb question, but I’m not great at cooking and I don’t want to mess it up since this is for a wedding.

        Thanks.

        1. Wow. That is a lot! I am not really sure. I would think the cook time would be the same since. Just lay them flat so they cook evenly and when a fork can pierce them, they are done.

      15. I made these tonight and they weren’t done in 25 nor 30 mins..I had to add another 30 mins before they we’re tender. These we’re baby peeled eat carrots.so Idk if that was the problem or not. Had a good taste tho. Idk if I’ll maké these again or not. ????

            1. @momma lew, I wish you gave the amount of carrots by the pound and not counting individual baby carrots. Making it tonight.

              1. @momma lew, Thanks! They are great!! Making them for easter. I love a vegetable side dish the is SO easy and good!!

      16. What a great recipe!!! Used a bag of baby carrots and read the reviews. Upped the heat to 375 for 45 minutes. Perfect. Thanks for sharing.

      17. These look delicious! I usually put chopped carrots in soup or chili, but haven’t made any like this in years! I need to put this on the menu this week.

      18. I haven’t made this yet! but have been wanting to ,I’m going to give this one a try because I love eating carrots and adding a little brown sugar sounds delicious!!
        @tisonlyme143

      19. Hello! I’m so excited to make this dish for thanksgiving! I’m just wondering, did you melt the butter before putting it in with the carrots?

      20. I want to make these for Christmas but my oven will be full of prime rib all morning. How could these be made ahead or cooked in something else?

      21. It states I like to use larger carrots, but the pictures show bagged baby carrots. Cooking times will not be the same, so which is it, a cooking time for large or bagged baby carrots?

      22. Made this with baby carrots from the produce dept of the supermarket. As instructed in the recipe, they will need an hour to bake/roast as opposed to the regular full length carrots. Love, love, love this recipe!

      23. I made glazed carrots last night with butter and some olive oil and garlic. After mixing I sprinkled cinnamon and brown sugar all over them. The recipe called for a 425° oven for 30 minutes. I kept them in another 15 minutes and they were still not tender. I can only eat soft vegetables. Now I see that you call for 350° oven for 45 min to an hour. Which is the correct oven temperature to use? They tasted really good but they were not soft.

      24. Hello, I am thinking/wondering if this could adapt to add ins like Brussels, baby onions, squash slices…?
        Have you tried this syrup with other veggies?

      25. Hey Reesa! Love this carrot recipe! Thanks for sharing. I linked to it as a great side dish for my smoked beef tenderloin recipe. Thanks again!

      26. I a little bit confused on your notes it says If using baby carrots, you will need to adjust your time to 45-60 minutes, But for the regular size the Baking time says 25-30 minutes. Why do the Baby Carrots need more time?

      27. Had 2 lbs. of whole carrots and made them per your recipe; I love carrots but OMG these are fantastic. I had to stop myself from eating the entire batch. Thank you!👍😊

      28. Hello, I would love to try these carrots in my air fryer that has a bake option. Do you think the temperature would be the same?

      29. I take high school kids and we prepare lunch at a residental homeless mission once a month. This recipe is perfect. Easy for the kids to cook. Easy to expand to feed 85+. Easy on the wallet……and really tasty.

      30. The recipe states to use 2 dozen baby carrots and that it yields 8. Is that 8 servings? That equates to just three baby carrots per serving. Is this correct? This looks delicious, but it seems like one of the numbers is off.

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