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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky butter glaze—caramelized edges and tender centers from high-heat roasting. The carrots are tossed with pan juices at the end for a glossy finish and charred, sweet-tangy tips.
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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: 220
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.
  • 0.33 cup brown sugar Packed.
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 0.25 tsp ground cinnamon
To finish
  • 1 tbsp fresh parsley Chopped.

Equipment

  • 1 sheet pan

Method
 

Preheat and prep
  1. Preheat oven to 400F and line a sheet pan with foil for easy cleanup (visual cue: oven at temperature and foil ready).
  2. Peel and cut the carrots on the bias into 2-inch pieces so they roast evenly and caramelize at the edges (visual cue: uniform angled pieces).
Toss and roast
  1. Toss the carrots with melted butter, packed brown sugar, salt, black pepper, and ground cinnamon until coated (visual cue: carrots look glossy and evenly speckled).
  2. Spread the carrots in a single layer on the prepared sheet pan (visual cue: pieces do not overlap).
  3. Roast for 25-30 minutes, tossing halfway, until tender and caramelized (visual cue: brown sugar glaze bubbles and edges look browned with charred tips).
Finish and serve
  1. Toss the roasted carrots in the pan juices to coat them again for a sticky shine (visual cue: glaze clings to the carrots).
  2. Garnish with chopped fresh parsley and serve (visual cue: bright green parsley over the caramelized surface).

Notes

For the best caramelization, keep the carrots in a true single layer so steam can escape. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in a 400F oven or toaster oven until hot and re-glossed. Freezing isn’t recommended because the caramel sauce can separate when thawed. Dietary swap: use plant-based butter in the same amount for a dairy-free version.