Brown Sugar Roasted Carrots

Scooping roasted carrots with a wooden spatula.

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.

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Author Heather

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.

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.

Nutrition