Brown Sugar Roasted Carrots
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This Roasted Carrots and Brown Sugar recipe makes tender, glossy, and caramelized veggies in the best possible way. The butter melts into the brown sugar, the thyme adds quiet warmth, and the oven does the rest. Sweet, savory, and just a little sticky around the edges, brown sugar roasted carrots are the kind of side dish that disappears faster than you expect… especially once someone goes back for “just one more.”
Table of Contents
WHY YOU’LL LOVE BROWN SUGAR ROASTED CARROTS
- Simple ingredients, big payoff
- Perfect balance of sweet and savory
- Caramelized edges with tender centers
- Easy enough for weeknights, special enough for holidays
- Reheat beautifully
Roasted Carrots Brown Sugar
These are the carrots people actually eat. Not politely. Not because they should. Because they want to.
You toss everything together, spread it out, and let the oven handle the heavy lifting.
The sugar melts, the butter coats every piece, and the carrots slowly turn glossy and golden. The smell alone pulls people into the kitchen.
Oven roasted brown sugar carrots is one of those sides that works with just about anything. Chicken. Pork. A big holiday spread. Or honestly… straight off the pan while you’re “checking for doneness.”
No drama. No tricks. Just carrots done right. With Chad’s stamp of approval!
INGREDIENT NOTES
- Carrots: Large carrots, sliced evenly, roast more consistently than baby carrots.
- Brown Sugar: Light brown sugar gives sweetness plus moisture for better caramelization. Dark brown sugar may burn.
- Unsalted Butter: Adds richness and helps the sugar melt evenly without burning.
- Dried Thyme: Subtle and earthy… just enough to keep things from tasting one-note.
- Kosher Salt: Balances the sweetness and sharpens the flavor.
VARIATIONS
Maple Twist: Swap the brown sugar for maple syrup and reduce the amount of butter slightly.
Spicy: Add a pinch of crushed red pepper or cayenne.
Garlic Lover’s: Toss in a clove or two of minced garlic during the last 10 minutes.
Extra Warmth: Include a pinch of cinnamon with the brown sugar.
Herb-Forward: Sprinkle with fresh thyme or parsley after roasting.
Citrus Burst: Add a squeeze of orange juice over the top just before serving.
Holiday Presentation: Leave heirloom carrots whole (or cut into segments) and roast a bit longer.
SERVING SUGGESTIONS
- Finish with flaky sea salt for contrast.
- Serve brown sugar roasted carrots with simple grains and proteins.
- Perfect alongside roasted chicken or pork tenderloin.
- Sweet contrast to savory favorites like beef stroganoff or salmon.
- Great addition to any holiday table.
ROASTED BROWN SUGAR CARROTS FAQ
Yes, but check them early. They cook faster and can soften quickly.
It helps the glaze redistribute and prevents hot spots from burning.
Balanced sweet. Roasting brings out the natural sweetness of the carrots, enhanced by the brown sugar. But the salt and thyme keep them grounded, so it’s not quite as intense as candied carrots.
Sure! Refrigerate roasted carrots and brown sugar glaze once cooled, then reheat in the oven or skillet. The texture is best if you make them no more than 1 day in advance.
This roasted carrots brown sugar recipe works because it leverages caramelization and moisture control.
Brown sugar contains molasses, which attracts and retains moisture while also encouraging browning at oven temperatures.
The butter melts and coats the carrots, creating even heat transfer and preventing surface drying before the interiors soften.
Roasting at 400°F is hot enough to trigger caramelization without scorching, especially when the carrots are spread in a single layer.
Stirring halfway redistributes the melted sugar and butter so fresh surfaces contact the pan, which deepens color and flavor.
The thyme adds aromatic compounds that bloom in fat, rounding out the sweetness so roasted carrots with brown sugar glaze taste balanced instead of sugary.
DONNA’S PRO TIPS
- Cut carrots evenly so they roast at the same rate.
- Don’t overcrowd the pan. Space equals browning instead of steaming.
- Stir once, not constantly. Let the oven do the work.
- Prefer fresh thyme? Use 1 ½ tablespoons instead, but add it in the last 10 minutes so it doesn’t burn.
- Spoon the pan glaze over the carrots before serving.
- A pinch of flaky salt at the end makes everything pop.
- Reheat in the oven or a skillet to bring back the texture. A little butter helps with moisture.
TOOLS NEEDED
- Large Rimmed Baking Sheet: Space matters for caramelization.
- Parchment Paper: Prevents sticking and makes cleanup easy.
- Sharp Knife + Cutting Board: Makes prep work go quickly.
- Mixing Bowl: For even coating before roasting.
- Spatula or Spoon: To toss roasted brown sugar carrots halfway through.
Enjoy!
With love, from our simple kitchen to yours.
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TL;DR (Too Long, Didn’t Read) THE QUICK VERSION
- Sweet and savory roasted carrots
- Brown sugar + butter = caramelized edges
- Roast hot for best color
- Stir once halfway through
- Great make-ahead side
- Works for weeknights or holidays
- Simple, reliable, and always popular
Brown Sugar Roasted Carrots
Ingredients
- 2 pounds large carrots, peeled and sliced into ½-inch rounds (about 6 cups)
- 5 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted (1/2 stick)
- 3/4 teaspoon dried thyme
- 3/4 teaspoon kosher salt
Instructions
- PREPARE OVEN: Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper.
- ADD CARROTS: Place the sliced carrots in a large mixing bowl.
- MAKE GLAZE: In a small bowl, whisk together 5 tablespoons brown sugar, 4 tablespoons melted unsalted butter, ¾ teaspoon dried thyme, and ¾ teaspoon kosher salt until smooth.
- COAT CARROTS: Pour the brown sugar mixture over the carrots and toss until every piece is evenly coated and glossy.
- ROAST: 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.
- SERVE: Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published January 2026
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
