Brown sugar roasted carrots are the best way to serve carrots for Easter dinner or your next weeknight meal. Carrots are roasted until tender and coated in caramelized brown sugar with a hint of cinnamon.
Recipe summary
Flavor: Sweet, earthy, a hint of warm cinnamon.
It's easy. Slice your carrots, toss them in seasoning, and spread onto a sheet pan. Your oven does the rest of the work!
Feeds a crowd. Perfect for holiday meals. This recipe feeds 8 or more!
Serve with: Marmalade Glazed Ham or Oven Roasted Pork Loin
Similar to: Roasted Potatoes and Carrots and Honey Roasted Parsnips and Carrots
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Ingredients and substitutions
- Carrots - Standard carrots could be substituted with an equal weight of baby carrots if desired.
- Oil - I used olive oil, but you're welcome to use your favorite cooking oil.
- Brown sugar - A small amount of brown sugar adds a hint of sweetness and creates a glaze to coat the carrots.
- Salt - Enhances the flavor of the carrots and balances with the sweetness.
- Cinnamon - A small amount of cinnamon adds a hint of warmth.
How to make roasted carrots
- Slice carrots on the bias.
- Add to a bowl and toss with remaining ingredients.
- Pour onto a sheet pan and spread into an even layer.
- Roast until fork tender.
Tips and tricks
Slice carrots evenly - Take care to slice the carrots into similar sized pieces. This ensures your carrots cook at the same rate. Thick slices will take longer to cook through than thin slices.
Test for doneness - Pierce through a few carrot pieces with a fork. If your carrots are done, you should be met with little resistance. If they feel very firm in the center, they need more time.
Variations - Brown sugar can be substituted with honey or maple syrup. Add 1 to 2 tablespoons for a less sweet option. Swap the cinnamon with dried thyme for a mild savory flavor.
Storage
Leftovers will keep for 3-4 days in the refrigerator and reheat well. Cooked vegetables don't freeze and thaw well, so I don't recommend freezing this recipe.
Frequently asked questions
No, I recommend roasting your carrots just before serving for best flavor and texture.
Yes, substitute the same weight of baby carrots and follow the recipe as directed below. Your cooking times may vary depending on the thickness of your carrots.
No, there's no need to boil your carrots before roasting. All of the cooking is done in the oven.
Roasted carrots can become mushy if they're overcooked. Keep an eye on your carrots and do a fork test to determine whether they need more time or can be removed from the oven.
Baking time depends on the thickness of your carrots, the type of pan used, and how your oven heats (ovens can run hotter or colder than the next). I'd worry less about the exact time needed and more on the texture and color of your carrots.
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📖 Recipe
Brown Sugar Roasted Carrots
Ingredients
- 32 ounces carrots
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- ½ teaspoon salt
- ¼ teaspoon cinnamon
Instructions
- Preheat oven to 400℉. Line a half sheet pan with parchment paper and set aside.
- Scrub and rinse carrots (optionally, peel vegetables if you prefer to do so). Cut on the bias (at an angle) into ½ inch pieces. Place into a large bowl.
- Top with olive oil, brown sugar, salt, and cinnamon. Toss until evenly coated.
- Pour carrots onto prepared sheet pan and spread into a single layer. Bake for 20-25 minutes or until carrots can easily be pierced through with a fork. Remove from oven and serve immediately.
Equipment Recommendations
Notes
- Storage: Leftovers will keep for 3-4 days in the refrigerator.
- Variations: Brown sugar can be substituted with honey or maple syrup. Add 1 or 2 tablespoons for a less sweet option. Swap the cinnamon with dried thyme for a mild savory flavor.
- Carrots: Regular carrots can be substituted with baby carrots, rainbow carrots, or parsnips.
I had so much fun creating this recipe! I hope you give it a try and love it as much as I do. If you have a question, check out the post above, which is packed with information about the recipe. Tried the recipe? I'd love to hear your thoughts — leave a comment and a star rating to share your feedback!