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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a glossy butter glaze and caramelized charred tips. Oven-roasted until tender, then finished with the pan’s sticky 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: 184
Ingredients Equipment Method Notes

Ingredients
  

Carrots and glaze
  • 2 lb carrots
  • 3 tbsp butter melted
  • 0.33 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
 

Roast the carrots
  1. Preheat the oven to 400F and line a sheet pan with foil (this helps with cleanup and encourages caramelization).
  2. Toss the carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon until evenly coated.
  3. Spread the carrots on the sheet pan in a single layer so they roast instead of steam.
  4. Roast for 25-30 minutes, tossing halfway, until the carrots are tender and caramelized with darker, charred tips.
  5. Toss the roasted carrots in the pan juices, then garnish with chopped fresh parsley and serve.

Notes

For deeper caramelization, don’t crowd the sheet pan—use a single layer with space between pieces. Store leftovers in an airtight container in the fridge up to 4 days; reheat on a sheet pan at 400F until warmed through. Freezing isn’t recommended because the glaze can lose its glossy texture. If you want a dairy-light swap, use a plant-based butter stick in the same amount.