Grab some baby carrots, toss them with butter, brown sugar, cinnamon, and salt, then roast in the oven for an easy side dish!
Brown Sugar Roasted Carrots
These Brown Sugar Roasted Carrots are perfect for any weeknight—easy to make and budget-friendly! They’re also a hit at holiday dinners. With just four simple ingredients and a few minutes of prep, you can set them in the oven and focus on other things.
If you’re looking for a way to make veggies exciting, then this recipe is a great way to break out of that bland rut! Use baby carrots if you’re really in a hurry. Use fresh carrots peeled and chopped for best flavor. People are really enjoying this easy recipe! I have lots of review of it on pinterest over here.
What People Are Saying:
- “This has become a routine recipe for us. Could not get the hubby to eat carrots til these.” – Denise
- “I had guests and everyone wanted the recipe. They were delicious!” – Marlus
- “These were delicious, and I don’t much care for carrots. I used baby carrots and dried them off with the tea towel before mixing them with the other ingredients, and they caramelized nicely. I took them to dinner at a friend’s house and her husband finished off the entire bowl.” – Therese
Now let’s get on to the recipe…
Recipe Ingredients
- 1 ½ lbs baby carrots – or chopped regular carrots
- ¼ cup salted butter – melted
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
How To Make Brown Sugar Carrots
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 1: Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up.
STEP 2: In a large bowl, mix together ¼ cup melted salted butter, ⅓ cup brown sugar, 1 tsp cinnamon and ½ tsp salt.
STEP 3: Pat 1½ baby carrots dry with a paper towel (otherwise seasonings won’t stick as well), then add them to the bowl and toss everything together until evenly coated.
STEP 4: Place in the oven to roast for 20-25 minutes, flipping halfway through. Check that carrots are done by poking with a fork – they should be soft. Now the carrots are ready to serve. Scoop the carrots onto a plate and enjoy.
Recipe Tips
- If you don’t like cinnamon, feel free to skip it! Some people loved it in this recipe, while others don’t.
- This recipe uses baby carrots, which are moister, so be sure to pat them dry with a paper towel. You can also use regular carrots for a crispier result.
- Spread the carrots out on the baking sheet to help them caramelize and get a crisper texture.
- Feel free to customize the recipe: skip the cinnamon, adjust the brown sugar, or try a sugar-free alternative.
- I also have another popular carrot recipe you might like –> Roasted Honey Garlic Butter Carrots
Storing Leftovers
- FRIDGE – Store these leftovers in an airtight container for 2-5 days. Reheat in the microwave before serving.
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Tried this recipe? I’d love it if you shared it with your friends! 💖 And don’t forget to leave a review using the stars in the recipe card below—I can’t wait to hear what you think! ⭐⭐⭐⭐⭐
Ingredients
- 1 ½ lbs baby carrots - or chopped regular carrots
- ¼ cup salted butter - melted
- ⅓ cup brown sugar
- 1 tsp cinnamon
- ½ tsp salt
Instructions
- Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up.
- In a large bowl, mix together ¼ cup melted salted butter, ⅓ cup brown sugar, 1 tsp cinnamon and ½ tsp salt.
- Pat 1½ baby carrots dry with a paper towel (otherwise seasonings won’t stick as well), then add them to the bowl and toss everything together until evenly coated.
- Place in the oven to roast for 20-25 minutes, flipping halfway through. Check that carrots are done by poking with a fork – they should be soft. Now the carrots are ready to serve. Scoop the carrots onto a plate and enjoy.
Nutrition
The nutritional information provided is an estimate and is per serving.