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Roasted Brown Sugar Carrots

Roasted brown sugar carrots with a sticky butter-glaze come out tender with caramelized edges and charred tips. Oven roasting at 400°F brings out deep sweetness and a glossy pan-juice coating you can toss back for extra shine.
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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: 250
Ingredients Equipment Method Notes

Ingredients
  

carrots
  • 2 lb carrots peeled and cut on the bias into 2-inch pieces
butter
  • 3 tbsp butter melted
brown sugar
  • 0.33 cup brown sugar packed
salt
  • 0.5 tsp salt
black pepper
  • 0.25 tsp black pepper
ground cinnamon
  • 0.25 tsp ground cinnamon
fresh parsley
  • 1 tbsp fresh parsley chopped

Equipment

  • 1 sheet pan

Method
 

Prep and roast
  1. Preheat the oven to 400°F and line a sheet pan with foil. Heat until the oven fully reaches temperature for consistent caramelization.
  2. Toss carrots with melted butter, brown sugar, salt, black pepper, and ground cinnamon. Mix until every piece looks evenly coated.
  3. Spread the carrots in a single layer on the sheet pan. Leave space between pieces so they roast instead of steam.
  4. Roast for 25-30 minutes, tossing halfway, until tender and caramelized. Look for darkened edges and a glossy, sticky glaze.
Finish
  1. Toss the carrots in the pan juices. This helps the glaze cling and turn glossy as it cools slightly.
  2. Garnish with chopped fresh parsley and serve. Scatter the parsley right at the end so it stays bright green.

Notes

For the most caramelization, use a single layer and roast without overcrowding the pan. Refrigerate leftovers in an airtight container for up to 3 days; rewarm on a sheet pan at 375°F until hot, about 8-10 minutes. Freezing isn’t recommended because the glaze can separate when thawed. For a dairy-light swap, use olive oil instead of butter and toss with an extra pinch of cinnamon to maintain flavor depth.