These brown sugar glazed carrots are a straightforward and satisfying side dish. Whole carrots are cut, tossed in a sweet and savory glaze, and roasted until tender and lightly caramelized. The result is a vegetable side that complements a wide range of main courses.
With just a few common ingredients and about 30 minutes of time, you can have this dish on the table. It’s a simple way to add some color and flavor to a weeknight meal or a holiday dinner.
Why is Brown Sugar Glazed Carrots a Must-Try?
Roasting at a high temperature of 425°F helps the carrots’ natural sugars to caramelize, adding depth of flavor that you don’t get from steaming or boiling.
Cutting the carrots to a similar thickness ensures they all cook at the same rate. This prevents some pieces from being mushy while others are still hard.
Tossing the carrots halfway through cooking allows all sides to make contact with the hot pan, promoting even browning and glaze coverage.
Ingredients for Brown Sugar Glazed Carrots
• Carrots: Any variety of carrot works well here. If you use slender carrots, you may only need to cut them into pieces without slicing them lengthwise.
• Brown Sugar: Light brown sugar provides a classic caramel flavor. Dark brown sugar can also be used for a deeper, more molasses-forward taste.
• Butter: Using unsalted butter lets you control the salt level. If you only have salted butter, reduce the added salt to 1/4 teaspoon.
• Garlic: Freshly minced garlic offers the best flavor. In a pinch, you can substitute with 1/2 teaspoon of garlic powder.
• Parsley: Fresh parsley adds a nice touch of color and freshness. You can omit it or substitute with another fresh herb like thyme or chives.
Exact quantities are in the recipe card below.
How to Make Brown Sugar Glazed Carrots
Step 1: Prepare the Carrots and Glaze
First, get your oven heating to 425°F. While it preheats, peel and cut your carrots. Aim for pieces that are roughly the same size so they cook evenly. In a bowl large enough to hold the carrots, mix together the brown sugar, melted butter, olive oil, garlic, salt, and pepper.
Step 2: Coat and Roast the Carrots
Add your prepared carrots to the bowl with the glaze and toss everything together until the carrots are fully coated. Spread them out onto a large baking sheet in a single layer. Roast them for 15 minutes.
Step 3: Finish and Serve
After 15 minutes, take the pan out and give the carrots a good stir. Return them to the oven to roast for another 10 to 15 minutes. They’re ready when they are tender and the glaze has thickened. Toss them one last time on the pan, transfer to a bowl, and sprinkle with parsley before serving.
What to Serve with Brown Sugar Glazed Carrots
These carrots are a versatile side that pairs well with roasted chicken, pork tenderloin, or a holiday ham.
Expert Tips for Brown Sugar Glazed Carrots
For even cooking, it’s important to cut the carrots into uniform pieces. This ensures they all become tender at the same time.
Using a large enough baking sheet is key. If the carrots are too crowded, they will steam instead of roast and won’t caramelize properly.
You can use baby carrots to save time on peeling and chopping. Simply pat them dry and toss with the glaze.
The carrots are done when a fork can easily pierce them and the glaze has thickened on the pan.
How to Store and Freeze Brown Sugar Glazed Carrots
Store leftover carrots in an airtight container in the refrigerator for up to 4 days. They are not ideal for freezing as the texture can become soft. Reheat in a 350°F (175°C) oven or in the microwave until warmed through.
Brown Sugar Glazed Carrots Recipe FAQs
Can I use maple syrup instead of brown sugar?
Yes, maple syrup is a great substitute. Use an equal amount (1/4 cup) in place of the brown sugar for a different but equally delicious flavor.
Can I prepare these carrots ahead of time?
You can! To make ahead, roast the carrots as directed, let them cool, and store them in the refrigerator. Reheat in the oven at 350°F (175°C) for about 10 minutes, or until warm.
My glaze burned on the pan. What went wrong?
If your glaze burns, your oven might run hot, or you may be using a dark-colored baking sheet which absorbs more heat. You can try lining the pan with parchment paper for easier cleanup and to help prevent scorching.
Brown Sugar Glazed Carrots
Ingredients
- 2 lbs carrots peeled, 900g
- 1/4 cup light brown sugar packed, 50g
- 2 tbsp unsalted butter melted, 28g
- 1 tbsp olive oil 15ml
- 2 cloves garlic minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp fresh parsley chopped, for garnish, optional
Instructions
- Preheat your oven to 425°F (220°C).
- Cut the carrots on a diagonal into 1.5 to 2-inch pieces. For any thicker pieces, slice them in half lengthwise so all the pieces are a similar size.
- In a large bowl, whisk together the packed brown sugar, melted butter, olive oil, minced garlic, salt, and pepper until combined.
- Add the carrots to the bowl and toss well until they are evenly coated in the brown sugar mixture.
- Spread the carrots in a single layer on a large, rimmed baking sheet. Avoid overcrowding the pan.
- Roast for 15 minutes. Remove the pan from the oven and toss the carrots with a spatula.
- Return the pan to the oven and roast for another 10-15 minutes, or until the carrots are tender and the edges are caramelized.
- Give the carrots a final toss in the glaze on the pan. Transfer to a serving dish, garnish with fresh parsley if using, and serve warm.
Notes
