I’m sharing my Sweet And Savory Roasted Carrots because the brown sugar and butter pairing offers a clever twist on a classic side.

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I love when carrots go a little rogue in the oven, edges caramelized and sticky where the sugars meet the heat. These Brown Sugar Roasted Carrots use packed light brown sugar with simple carrots to make something thats both sweet and a bit savory, and i promise they wont be boring.

Every time I roast a tray I think, yep this could be the Best Carrots Ever because the texture keeps a tiny bite while the outside gets glossy and tempting. I cant help snagging one before dinner, and now I want you to taste why this Caramelized Carrots Recipe keeps stealing the show.

Ingredients

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Carrots: sweet, rich in beta carotene and fiber, good for eyesight, low calorie
Brown sugar: adds caramel sweetness, mostly carbs, use sparingly, coats carrots nicely
Butter: brings richness and golden browning, adds saturated fat and mouthfeel
Olive oil: healthy monounsaturated fats, helps roast evenly gives subtle fruitiness
Thyme: herbaceous lift, tiny calories, brightens sweetness, optional but I like it
Kosher salt: enhances flavor, no sodium details here, just use lightly
Black pepper: subtle heat and aroma, tiny calorie hit, wakes the dish up

Ingredient Quantities

Carrots, 1 lb (about 450 g), peeled and halved lengthwise

Packed light brown sugar, 2 Tbsp

Unsalted butter, 2 Tbsp

Olive oil, 1 tbsp

Kosher salt, 1/2 tsp

Black pepper, freshly ground, 1/4 tsp

Fresh thyme leaves, 1 tsp (optional)

How to Make this

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1. Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.

2. Peel about 1 lb carrots and halve them lengthwise, cut any very thick ones into thirds so all pieces are roughly the same size.

3. In a large bowl combine 2 Tbsp packed light brown sugar, 2 Tbsp unsalted butter (melted or softened), 1 Tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir until the sugar is moistened and butter is distributed.

4. Add the carrots to the bowl and toss well so every piece is coated in the brown sugar mixture. Press sugar onto the cut sides a little, that helps caramelize.

5. Arrange carrots cut-side down in a single layer on the prepared sheet, don’t crowd them or they’ll steam instead of roast. Sprinkle 1 tsp fresh thyme leaves over now or hold half for the end if you want brighter herb flavor.

6. Roast in the preheated oven for 20 to 25 minutes, flipping once halfway through and spooning pan juices over the carrots so they glaze nicely.

7. If you want extra caramelized edges, turn the oven to broil for 1 to 2 minutes at the end but watch them close so they don’t burn.

8. Remove from oven, let rest a couple minutes, toss gently with any remaining pan juices, taste and adjust salt or pepper, then sprinkle any reserved thyme before serving.

Equipment Needed

1. Rimmed baking sheet lined with parchment paper or foil
2. vegetable peeler
3. chefs knife
4. Cutting board
5. Large mixing bowl
6. Measuring spoons (Tbsp and tsp)
7. Small microwave-safe bowl or small saucepan for melting butter
8. Silicone spatula or wooden spoon plus tongs for flipping and basting
9. Oven mitts or pot holders

FAQ

Q: What oven temperature and roast time should I use? A: Roast at 425 F (220 C) for about 20 to 25 minutes for carrots halved lengthwise, tossing once halfway through. Thicker pieces may need up to 30 minutes, thinner pieces less. You're looking for tender carrots with caramelized edges.

Q: Can I use whole or baby carrots instead of halved ones? A: Yes, but adjust time. Baby carrots will be done in 15 to 20 minutes. If using whole large carrots, slice them into similar thickness so everything cooks evenly, or they wont all be done at the same time.

Q: How do I keep the brown sugar from burning? A: Don't overcrowd the pan so the carrots roast instead of steam, and toss them in the butter oil mix so the sugar melts evenly. If you see burning, lower oven to 400 F and roast a little longer, or add a splash of water to the pan to loosen stuck sugar. Also watch toward the end, sugar can go from golden to burned quick.

Q: Can I make this vegan or dairy free? A: Yep. Swap the unsalted butter for equal amount of vegan butter or use extra olive oil. The brown sugar gives the sweet caramel note so it's still great without dairy.

Q: How should I store and reheat leftovers? A: Refrigerate in an airtight container for 3 to 4 days. Reheat on a baking sheet in a 400 F oven for 8 to 10 minutes to revive caramelization, or microwave for 1 to 2 minutes if you're rushed but they wont be as crisp.

Q: Any easy flavor swaps or add ins? A: Try a splash of maple syrup or orange juice for extra brightness, a pinch of cumin or smoked paprika for warmth, or finish with fresh thyme leaves or a squeeze of lemon to cut the sweetness. Add herbs at the end so they stay fresh and not scorched.

Brown Sugar Roasted Carrots Recipe Substitutions and Variations

Brown sugar: swap with maple syrup (start with 1 Tbsp and reduce butter a bit), honey (1 Tbsp), or 1 Tbsp granulated sugar plus 1 tsp molasses for similar caramel notes
Unsalted butter: use ghee for a nuttier flavor, coconut oil for a slight tropical hint, or extra virgin olive oil for a lighter result use the same volume
Olive oil: replace with avocado oil or grapeseed oil for a higher smoke point, or melted butter for richer flavor but watch for quicker browning
Fresh thyme: try chopped fresh rosemary for a woodsy punch, flat leaf parsley for brightness, or 1/3 tsp dried thyme to replace 1 tsp fresh

Pro Tips

1. Keep the carrot pieces the same size. Big ones will be underdone while small ones get too brown. If you want faster caramel and a better sear, heat the baking sheet in the oven for a few minutes then put the carrots on it so the cut sides hit a hot surface.

2. Press the brown sugar onto the cut sides before you roast, dont be shy. That stuck sugar is what turns into glaze, and a quick 1 to 2 minute broil at the end will deepen color — but watch them close so they dont burn.

3. Use a bit of oil with the butter so you get buttery flavor without the butter burning. For even more fail safe roasting try clarified butter or ghee, or just let the butter come to room temp so it coats evenly.

4. Finish for balance. A squeeze of lemon or a splash of vinegar after roasting cuts the sweetness and makes the flavors pop, and sprinkling flaky finishing salt plus any reserved thyme right before serving gives better aroma and texture.

Brown Sugar Roasted Carrots Recipe

Recipe by Toni Baldesera

0.0 from 0 votes

I’m sharing my Sweet And Savory Roasted Carrots because the brown sugar and butter pairing offers a clever twist on a classic side.

Servings

servings

Calories

150

kcal

Equipment: 1. Rimmed baking sheet lined with parchment paper or foil
2. vegetable peeler
3. chefs knife
4. Cutting board
5. Large mixing bowl
6. Measuring spoons (Tbsp and tsp)
7. Small microwave-safe bowl or small saucepan for melting butter
8. Silicone spatula or wooden spoon plus tongs for flipping and basting
9. Oven mitts or pot holders

Ingredients

Carrots, 1 lb (about 450 g), peeled and halved lengthwise
Packed light brown sugar, 2 Tbsp
Unsalted butter, 2 Tbsp
Olive oil, 1 tbsp
Kosher salt, 1/2 tsp
Black pepper, freshly ground, 1/4 tsp
Fresh thyme leaves, 1 tsp (optional)

Directions

Preheat oven to 425°F (220°C). Line a rimmed baking sheet with parchment or foil for easy cleanup.
Peel about 1 lb carrots and halve them lengthwise, cut any very thick ones into thirds so all pieces are roughly the same size.
In a large bowl combine 2 Tbsp packed light brown sugar, 2 Tbsp unsalted butter (melted or softened), 1 Tbsp olive oil, 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper. Stir until the sugar is moistened and butter is distributed.
Add the carrots to the bowl and toss well so every piece is coated in the brown sugar mixture. Press sugar onto the cut sides a little, that helps caramelize.
Arrange carrots cut-side down in a single layer on the prepared sheet, don’t crowd them or they’ll steam instead of roast. Sprinkle 1 tsp fresh thyme leaves over now or hold half for the end if you want brighter herb flavor.
Roast in the preheated oven for 20 to 25 minutes, flipping once halfway through and spooning pan juices over the carrots so they glaze nicely.
If you want extra caramelized edges, turn the oven to broil for 1 to 2 minutes at the end but watch them close so they don’t burn.
Remove from oven, let rest a couple minutes, toss gently with any remaining pan juices, taste and adjust salt or pepper, then sprinkle any reserved thyme before serving.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.