Brown Sugar Roasted Carrots are sweet, caramelized, and perfectly tender—a guaranteed hit with any meal! Just a handful of ingredients and quick prep time.
For a savory roasted carrot recipe try my original Roasted Carrots recipe.
Brown Sugar Roasted Carrots
I’m all about savory roasted veggies, but there’s something magical about bringing out a vegetable’s sweet side. These carrots have me hooked!
They’ve got caramelized edges, a soft center, and just the right balance of sweet and savory. The brown sugar boosts the natural sweetness, and the seasoning keeps everything in check.
Quick Tip
These carrots make a great holiday side! Serve with Smashed Potatoes, Asparagus Salad, Dinner Rolls, and a quick Fruit Salad.
Picking Out The Best Carrots
The better the carrots the better these Brown Sugar Roasted Carrots will taste!
- Pick firm carrots without spots or cracks, with a bright orange color for the best flavor.
- Avoid soft, floppy, or moldy carrots.
- Fresh green tops are a bonus—they’re great for salads, in a pesto, or as garnishes!
- Choose similar-sized carrots to cook evenly.
Preparing Carrots
- Use a sharp knife and a sturdy cutting board to slice the carrots.
- Cut them into similar-sized pieces so they cook evenly. If the pieces are too large, they might not cook all the way.
What To Serve With Brown Sugar Roasted Carrots
These Brown Sugar Roasted Carrots make a great side dish with all sorts of main meals. Here are some ideas to serve them with:
- Chicken: Pair them with my fave Blackened Chicken.
- Steak: Serve on the side of a juicy Grilled Steak.
- Salmon: These go great with baked salmon.
- Quinoa salad: Toss them into a quinoa salad or grain bowl.
Storage
Leftovers?
Brown Sugar Roasted Carrots are best fresh and warm right out of the oven. Store any leftovers in the fridge for up to 3 days.
Want to enjoy them cold? Chop and toss into a salad with greens, veggies, and a simple vinaigrette.
To reheat, skip the microwave—use the oven, toaster oven, or air fryer at 350°F for 5–10 minutes to bring back the texture.
More Delicious Carrot Recipes:
- French Carrot Salad with a quick lemon-Dijon dressing
- Carrot Soup topped with pumpkin seeds
- Moroccan Carrot Salad with couscous and chickpeas
- Carrot Smoothie tastes like carrot cake, but for breakfast!
- Gluten-Free Carrot Cake with cream cheese frosting
Brown Sugar Roasted Carrots
Equipment
- Large sheet pan (15″ x 21″)
Ingredients
Instructions
- Preheat oven to 425℉. Set out a sheet pan.
- Slice peeled carrots diagonally into 2-inch pieces. If any are thicker than 1 inch, slice them in half lengthwise so they roast evenly. You should end up with about 6 cups.
- In a large bowl, whisk together olive oil, brown sugar, cinnamon (if using), salt, and pepper to taste (I add 1 tsp salt and 1/4 tsp pepper) until well combined.Add sliced carrots to the bowl and toss until they’re evenly coated. (Do this in a bowl and not on the sheet pan so carrots are evenly coated.)
- Use a spatula to transfer the coated carrots (and any liquid) onto the sheet pan. Place cut sides down so they’re touching the tray. Roast carrots 15 minutes, remove them from oven, and toss them well. Space them out again and flip the cut sides down to touch the tray. Roast another 10–15 minutes or until carrots are nicely caramelized and tender. Remove from oven and toss once more.
- Serve warm right out of the oven.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m Chelsea’s brother in law and I’m here to tell you this is the recipe that got my son to eat carrots! It’s unreal! So good, give it a try!