Roasted brown sugar carrots are sweet, buttery, and baked to caramelized perfection in just 30 minutes.
Why You'll Love These Carrots
- Recipe takes 30 minutes start to finish
- Just 5 ingredients you probably already have
- Kid-approved and picky-eater friendly
- Pairs with roast chicken, meatloaf, pork chops, and more
- Great for Easter, Thanksgiving, and weeknights
These taste like dessert, but hey-it's still a vegetable, right?
"I had guests and everyone wanted the recipe. They were delicious!" - Marlus
Recipe Ingredients
Here's what you'll need to make this easy recipe:
- 1 ½ lbs baby carrots - Or peel and chop whole carrots
- ¼ cup salted butter - melted
- ⅓ cup brown sugar - Light or dark
- 1 tsp cinnamon - optional
- ½ tsp salt
Tip: Pat the carrots dry before roasting-especially if you're using baby carrots. It helps the glaze stick and caramelize.
How To Make Brown Sugar Carrots
STEP 1: Prep The Baking Sheet
Preheat the oven to 425°F. Line a baking sheet with parchment paper or foil for easier clean up.
Full ingredients and instructions are also in the recipe card at the bottom of this blog post.
STEP 2: Mix The Sauce
In a large bowl, mix together ¼ cup melted salted butter, ⅓ cup brown sugar, 1 tsp cinnamon and ½ tsp salt.
STEP 3: Toss Carrots With Sauce
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: Roast Carrots In Oven
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 in an airtight container for 2-5 days.
- Reheat: Microwave or pop back in the oven at 350°F for 5-8 minutes.
These are great as leftovers-especially tossed into salads or grain bowls!
What People Are Saying:
- "This has become a routine recipe for us. Could not get the hubby to eat carrots til these." - Denise
- "These were delicious, and I don't much care for carrots. I took them to dinner at a friend's house and her husband finished off the entire bowl." - Therese
-See More Recipe Reviews Here
What To Serve With
They go great with:
Roasted Brown Sugar Carrots
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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 oven to 425°F.Line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, stir together:¼ cup melted butter, ⅓ cup brown sugar, 1 tsp cinnamon, and ½ tsp salt.
- Pat 1½ lbs baby carrots dry with a paper towel.Add to the bowl and stir until evenly coated.
- Spread carrots on the baking sheet in a single layer.Bake for 20-25 minutes, flipping halfway through.Check doneness with a fork-they should be tender with golden edges.
Notes
- Pat carrots dry to help them caramelize better.
- Use chopped whole carrots for a firmer texture.
- Don't overcrowd the pan-spread in a single layer.
- Leave out cinnamon if you prefer a simpler flavor.
- Add fresh herbs like rosemary for a savory twist.
Nutrition
Nutrition info is auto-calculated and meant to be an approximation only.
Vickie says
These was the best carrot recipe ever!!! I’m keeping it in my recipe book. They were so delicious with the mashed potatoes and pot roast I made.
Joy says
Could I make these in the crockpot somehow?
Andi says
You probably could but I haven't tested the recipe. If you were to try it, try adding 1/4 cup broth along with all the ingredients. There needs to be some liquid added when using the slow cooker. You could try to cook on low 4-5hrs or high 2-3hrs or until they're done to your liking. If you give it a try, let me know how it goes!
Patricia Patterson says
what did you garnish with?
Andi says
Just some chopped parsley and a sprinkle more cinnamon