Enjoy this easy side dish.
INTRODUCTION
Brown Sugar Roasted Carrots are a simple and sweet side dish. You can make them with just a few simple items. The carrots become soft inside and caramelized on the edges. The brown sugar and butter make a small glaze that shines on the carrots. This dish goes well with meats and grains. If you like a sweet and savory side, you will find this dish easy and good. For a different sweet main, you might enjoy a brown sugar pineapple ham bake that also uses brown sugar for flavor.
WHY YOU WILL LOVE THIS RECIPE
- It is quick to make. You can cook the carrots in under an hour.
- The flavors are simple: sweet brown sugar, butter, and thyme.
- The carrots get a nice caramel edge that adds a light crunch.
- It uses pantry items you likely already have.
- You can serve it with many dishes or keep it for meal prep.
You will love how the carrots taste like a small treat. The recipe is not fussy. It is easy to change if you want less sugar or more herbs.
HOW TO MAKE Brown Sugar Roasted Carrots
This part shows how to make the dish from start to finish. Read all steps first so you know what to do. Keep things simple and move at a steady pace. Use the ingredients exactly or tweak them to your taste. Below you will find the tools and the exact list of things you need. Follow the steps to roast the carrots until they are tender and sweet.
EQUIPMENT NEEDED
- Large rimmed baking sheet
- Parchment paper or a nonstick liner
- Large mixing bowl
- Small mixing bowl or cup for the glaze
- Whisk or fork to mix the glaze
- Spoon or spatula to toss the carrots
- Oven mitts and a timer
These tools are common and easy to find. A rimmed baking sheet helps keep the carrots in one layer. A single layer helps them brown well.
Ingredients You’ll Need :
2 pounds large carrots, peeled and sliced into 1/2-inch rounds (about 6 cups), 5 tablespoons packed light brown sugar, 4 tablespoons unsalted butter, melted, 3/4 teaspoon dried thyme, 3/4 teaspoon kosher salt
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper. Place the sliced carrots in a large mixing bowl. In a small bowl, whisk together the brown sugar, melted butter, dried thyme, and kosher salt until smooth. Pour the mixture over the carrots and toss until they are evenly coated. Spread the carrots in a single layer on the prepared baking sheet and roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges. Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.
HOW TO SERVE Brown Sugar Roasted Carrots
Serve these carrots warm. They taste best right out of the oven. Place them in a shallow dish so the shine of the glaze shows. You can serve them next to roasted chicken, pork, or beef. They also pair well with rice, quinoa, or mashed potatoes.
If you want a full meal idea, serve these carrots with simple roasted chicken and a green salad. For a sweet finish, a light cookie can close the meal well; try a soft treat like Crumbl pink sugar cookies for a bright and simple dessert that many guests will enjoy.
STORAGE & FREEZING : Brown Sugar Roasted Carrots
Store cooled carrots in an airtight container. They will last 3 to 4 days in the fridge. Reheat them in a low oven or in a hot pan with a small splash of water to keep them moist. Do not store them at room temperature for long.
To freeze: cool the carrots fully, place them in a freezer-safe bag or container, and remove as much air as you can. They keep well for up to 3 months. Reheat from frozen in a low oven until warmed through. The texture will be softer after freezing, but the flavor will stay good.
SERVING SUGGESTIONS
- Serve with roasted chicken and steamed green beans for a classic meal.
- Layer them on a bowl with grains, roasted meat, and a green for a warm grain bowl.
- Toss with a handful of chopped herbs after roasting for a fresh touch.
- Add a squeeze of lemon right before serving to bring a bit of brightness.
If you want to add crunch and contrast, top the carrots with chopped nuts. For a more nut-forward side, try pairing them with a crisp salad like the nutty roasted peanut kale crunch salad. The salad brings a sharp texture and a nutty taste that matches the sweet carrots.
VARIATIONS
You can change this recipe to suit your taste. Try these easy swaps:
- Maple glaze: Replace brown sugar with maple syrup. Use less butter and add the syrup for a maple carrot dish.
- Spicy-sweet: Add a pinch of cayenne or drizzle a little hot sauce before roasting for a warm bite.
- Herby: Use fresh thyme or rosemary instead of dried for a greener herb note. Add the fresh herb in the last 5 minutes of roasting so the oil keeps the flavor.
- Citrus twist: Add orange or lemon zest to the glaze for a bright, fresh flavor that cuts the sweetness.
- Balsamic finish: Drizzle a small amount of aged balsamic over the carrots after roasting for a deep, tangy touch.
Each swap changes the final flavor but keeps the recipe easy. Use one change at a time until you find what you like.
FAQs
Q: Can I use baby carrots instead of large carrots?
A: Yes. Baby carrots work well. They will cook faster, so check them at 15 to 20 minutes. Keep an eye so they do not overcook.
Q: Can I make this with less sugar?
A: Yes. Cut the brown sugar by half to make a less sweet glaze. You will still get some caramel and shine from the butter.
Q: Can I use olive oil instead of butter?
A: Yes. Use the same amount of olive oil. The flavor will change a bit, but the carrots will still roast well and brown at the edges.
Q: How do I know when the carrots are done?
A: The carrots are done when a fork slides in easily and the edges have a light caramel color. If you like softer carrots, roast longer for a few more minutes.
Q: Can I add other vegetables to the pan?
A: You can add root vegetables like parsnips or potatoes. Keep in mind they may need more time to cook, so cut them small or roast them first.
Q: Can I make this recipe for a crowd?
A: Yes. Double or triple the recipe and use more baking sheets so the carrots stay in a single layer. Roast in batches if you need to.
MAKE-AHEAD TIPS FOR Brown Sugar Roasted Carrots
- Do the prep the day before. Peel and slice the carrots and keep them in a sealed container in the fridge. Mix the glaze in a small jar and store it separately. When ready, toss and roast.
- You can roast the carrots ahead and keep them in the fridge. Reheat them in the oven at 350°F until warmed. Spoon any pan glaze back over them when you heat.
- If you must freeze, freeze after roasting. Reheat from frozen in the oven, then add a quick brush of butter or a splash of olive oil to freshen the texture.
These make-ahead steps help when you plan a big meal or if you want to save time on a busy day.
Brown Sugar Roasted Carrots
Ingredients
Method
- Preheat the oven to 400 degrees F and line a large rimmed baking sheet with parchment paper.
- Place the sliced carrots in a large mixing bowl.
- In a small bowl, whisk together the brown sugar, melted butter, dried thyme, and kosher salt until smooth.
- Pour the mixture over the carrots and toss until they are evenly coated.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast for 25 to 35 minutes, stirring once halfway through, until the carrots are fork-tender and caramelized around the edges.
- Transfer to a serving dish and spoon any extra glaze from the pan over the top.
- Serve warm.