These Brown Sugar Roasted Carrots are a delicious side dish, sure to be a crowd-pleaser that makes the perfect accompaniment to any meal. With just a few simple ingredients and easy-to-follow instructions, you’ll have a beautiful and flavorful side dish in no time!
Or try our original Roasted Carrots recipe for a savory roasted carrot recipe!
Brown Sugar Roasted Carrots
These Brown Sugar Roasted Carrots deliver a perfectly balanced sweet and savory flavor, resulting in the most amazing side dish! The brown sugar caramelizes during roasting, creating a crispy exterior that gives way to a tender and juicy interior. The sweetness of the brown sugar is complemented by the natural sweetness of the carrots, while the addition of salt, pepper, and cinnamon provides the perfect contrasting flavor. One bite and you won’t be able to stop!
This recipe is incredibly versatile and can be served with a wide variety of main dishes, from roasted chicken to grilled steak. And because it’s so easy to make, you can whip up a batch of these carrots whenever you’re in need of a quick and delicious side dish.
Quick Tip
These carrots also make a great addition to your holiday spread! They pair beautifully with other side dishes like these Smashed Potatoes, Asparagus Salad, Life-Changing No-Knead Dinner Rolls, Carrot Cheeseball, Fruit Salad Recipe, or Au Gratin Potatoes.
Picking Out The Best Carrots
Here are some tips for picking out the best carrots:
- Look for carrots that are firm and free of cracks or blemishes. Avoid carrots that are soft, limp, or have signs of mold.
- Choose carrots that are brightly colored and have a deep orange hue. The deeper the color, the more nutrients (and the more flavor) the carrot will contain.
- Check the tops of the carrots to make sure they are fresh and green. If the tops are wilted or brown, the carrots may not be as fresh. Pro-tip: If the tops are fresh and green, you can save them to use in salads or as a garnish.
- Choose carrots that are roughly the same size so they roast evenly. This will also help to prevent some pieces from becoming overcooked while others are undercooked.
- Consider buying organic carrots if possible. Carrots are one of the most heavily sprayed crops, so choosing organic can help to reduce your exposure to chemicals.
Preparing Carrots
- Use a sharp knife and a sturdy cutting board to slice the carrots.
- Cut the carrots into roughly the same size pieces to ensure even cooking. If the pieces are too large, they may not cook through properly.
Quick Tip
For the best roasting results, use an extra-large sheet pan to give the carrots plenty of space. Overcrowding the pan can cause the carrots to steam instead of roast, resulting in soft and soggy-tasting carrots. A 15×21-inch sheet pan will give enough room for everything to roast evenly and develop a beautiful caramelized texture.
How To Make Brown Sugar Roasted Carrots
- Toss the carrots well in the brown sugar mixture to ensure they are evenly coated. It’s important to do this in a bowl and not right on the sheet pan to ensure that the carrots are coated evenly.
- Space out the carrots on the sheet pan as much as possible to ensure that they roast evenly. If the carrots are too crowded, they may steam instead of roast. Steamed carrots are good, but we’re after roasted carrots in this recipe. They deliver a whole new level of flavor!
- Flip the carrots halfway through the roasting time so they caramelize evenly on all sides.
- Serve the carrots warm right out of the oven for the best flavor and texture.
Quick Tip
To ensure a well-mixed and evenly distributed sweetness in the Brown Sugar Roasted Carrots, make sure to use soft brown sugar. Hard or old sugar may not mix well, resulting in clumps and uneven sweetness.
What To Serve With Brown Sugar Roasted Carrots
These Brown Sugar Roasted Carrots make a great side dish to serve with all sorts of main dishes. Here are some ideas for what to serve them with:
- Roasted chicken: These roasted carrots complement the savory flavor of roasted chicken (or our favorite Blackened Chicken) perfectly.
- Grilled steak: The sweetness of the brown sugar in the carrots pairs well with the rich flavor of Grilled Steak.
- Baked salmon: The sweetness of the roasted carrots can balance out the richness of baked salmon and makes a delicious and well-rounded meal.
- Veggie burgers: For a vegetarian option, serve these roasted carrots with Veggie Burgers for a satisfying and flavorful meal.
- Quinoa salad: Include roasted carrots as part of a quinoa salad or grain bowl for a healthy and satisfying meal.
Storage
Brown Sugar Roasted Carrots taste best right after they’re made, while they’re still warm and crispy. However, if you have leftovers, you can store them in the refrigerator for up to four days. To store them, let them cool to room temperature, and then transfer them to an airtight container and refrigerate.
If you plan on eating the leftovers cold, you can add them to a salad for a delicious and nutritious meal. Just chop them into smaller pieces and add them to a bed of greens with other veggies and your favorite Vinaigrette.
When reheating the leftover roasted carrots, use the oven, toaster oven, or air fryer (instead of the microwave) to maintain their texture and crispiness. Place them on a sheet pan and roast in the oven at 350 degrees Fahrenheit for 5-10 minutes, or until heated through.
More Favorite Carrot Recipes:
- French Carrot Salad with a quick lemon-Dijon vinaigrette
- Carrot Soup with pepitas
- Moroccan Carrot Salad with couscous and chickpeas
- Carrot Smoothie tastes like carrot cake, but more nutritious!
- Gluten-Free Carrot Cake with cream cheese frosting
Brown Sugar Roasted Carrots
Equipment
- Extra-Large Sheet Pan see note 1
Ingredients
Instructions
- Preheat oven to 425℉. Set out an extra-large (21x15-inch) sheet pan.
- Peel carrots and slice them diagonally into 2-inch pieces. If carrots are more than 1-inch thick, cut them in half lengthwise so they cook evenly. Aim to get roughly the same length and width of carrot pieces. You should end up with about 6 cups of carrots.
- In a large bowl, whisk together olive oil, brown sugar, cinnamon (if using), salt, and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper) until well combined.Add carrots to the bowl and toss well to coat with the mixture. (Do this in a bowl and not on the sheet pan so carrots are evenly coated.)
- Dump coated carrots onto the sheet pan using a spatula. Space carrots out as much as possible. 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.
