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.
Adria C says
I ran out of oven room for this recipe. (Bad planning on my part!) So I made them on the stove and they turned out perfect! I cooked on medium/medium low; covered until soft. About 5 minutes before I served them, took off the lid and the sauce turned into a glaze. Chef's kiss!
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