INTRODUCTION
Brown Sugar Roasted Carrots are a simple and sweet side dish. You roast sliced carrots with brown sugar, a bit of butter, and thyme until they are soft and slightly caramelized. The dish tastes warm and sweet, with a light herb note. It is quick to make and fits many meals.
This recipe works for weeknight dinners and holiday meals. If you like sweet brown sugar flavors in other places, you might also enjoy an apple brown sugar syrup for drizzling over pancakes or for warm drinks. The recipe uses common pantry items and a short oven time, so you can make it with little fuss.
WHY YOU WILL LOVE THIS RECIPE
You will love this recipe because it is easy and predictable. The carrots come out tender and sweet without much work. The brown sugar melts into a light glaze that clings to each carrot slice. Butter adds richness and thyme gives a small herbal lift that keeps the sweetness from being flat.
This dish is flexible. You can make more or less easily by changing the carrot amount. It pairs well with meat, fish, or a grain bowl. You can serve it hot from the oven or warm it up later. The method is forgiving: if you cook a little longer the carrots get more caramel color, and if you pull them sooner they stay firmer.
HOW TO MAKE Brown Sugar Roasted Carrots
This section gives a simple plan for how to mix and roast the carrots. First peel and slice the carrots into even rounds so they cook at the same pace. Mix the brown sugar, melted butter, thyme, and salt until smooth. Toss the carrots well so each piece gets a light coat of the sugar mix. Spread the carrots on a baking sheet in a single layer. Roast at 400°F until the carrots are fork-tender and have some caramel color.
You can enjoy the same warm brown sugar taste in drinks if you want a matching sip with this side. Try pairing the carrots with a coffee made richer with brown sugar oat milk creamer for a simple menu that feels cozy and sweet.
EQUIPMENT NEEDED
- Large rimmed baking sheet
- Parchment paper or nonstick spray
- Large mixing bowl
- Small mixing bowl or measuring cup for the glaze
- Whisk or fork
- Spatula or tongs
- Peeler and cutting board
- Oven mitts
Ingredients You’ll Need :
- 2 pounds large carrots, peeled and sliced into 1/2-inch rounds
- 5 tablespoons packed light brown sugar
- 4 tablespoons unsalted butter, melted
- 3/4 teaspoon dried thyme
- 3/4 teaspoon kosher salt
STEP-BY-STEP INSTRUCTIONS :
Preheat the oven to 400 degrees F. Line a large rimmed baking sheet with parchment paper. Place the sliced carrots in a large mixing bowl. In a small bowl, whisk together the brown sugar, melted butter, dried thyme, and kosher salt until smooth. Pour the mixture over the carrots and toss until evenly coated. 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. Transfer to a serving dish and spoon any extra glaze from the pan over the top. Serve warm.
HOW TO SERVE Brown Sugar Roasted Carrots
Serve these carrots warm right after you roast them. Spoon any glaze left on the baking sheet over the carrots for a bright shine and extra taste. They pair well with roasted chicken, baked fish, or a steak. You can also add them to a warm grain bowl with rice or farro.
For a casual meal, place the carrots in a shallow bowl and let people take what they want. For a holiday meal, arrange the carrots on a platter and sprinkle a few fresh thyme leaves or chopped parsley over the top to make a neat look.
STORAGE & FREEZING : Brown Sugar Roasted Carrots
To store cooked carrots, let them cool to room temperature first. Put them in an airtight container and keep in the fridge for up to 4 days. To reheat, warm them in the oven at 350°F for 8 to 10 minutes until heated through, or microwave in 30-second bursts until hot.
For freezing, spread the cooled carrots on a tray and freeze until firm. Then move them to a freezer-safe bag or container. They keep well in the freezer for up to 2 months. When ready to use, thaw in the fridge overnight and reheat in the oven so they regain some texture and shine.
SERVING SUGGESTIONS
- Place the carrots beside a roast chicken and roasted potatoes for a classic plate.
- Add the roasted carrots to a grain bowl with quinoa, chopped nuts, and a drizzle of yogurt for a warm lunch.
- Toss warm carrots into a salad with greens and goat cheese to add sweet roasted flavor.
- For a cozy meal, serve the carrots with mashed potatoes and a simple pan sauce.
- If you want a sweet drink on the side, a warmed coffee with a brown sugar creamer goes well. You may like the idea of the sweet shaken coffee trend too, which you can read about with a copycat for brown sugar shaken espresso if you want a bold cold drink alongside the dish.
VARIATIONS
- Honey or maple: Swap the brown sugar for 4 tablespoons maple syrup or honey for a different kind of sweet glaze.
- Spices: Add a pinch of ground cinnamon or nutmeg for a warm spice note.
- Citrus: Stir in 1 teaspoon of fresh orange or lemon zest with the glaze for bright flavor.
- Fresh herbs: Use fresh thyme or rosemary instead of dried for a green, herbal hit. Add fresh herbs after roasting to keep their color.
- Glazed whole carrots: Leave the carrots whole or halved if you prefer larger pieces. Increase roast time until tender.
- Savory twist: Reduce sugar to 2 tablespoons and add 1 teaspoon soy sauce for a salty-sweet glaze.
FAQs
Q: Can I use baby carrots?
A: Yes. Baby carrots work well. They may need less time in the oven. Check them at 18 to 22 minutes. Stir once and test with a fork.
Q: How do I know when the carrots are done?
A: They are done when a fork slides into the carrot with little resistance and the edges have browned a bit. The glaze should be sticky.
Q: Can I use brown sugar substitutes?
A: You can use coconut sugar or a little maple syrup. Each will change the flavor. Start with the same amount and taste as you go.
Q: Do I have to peel the carrots?
A: You do not have to peel them if the carrots are clean and thin-skinned. If the skin looks rough, peel for a smooth finish.
Q: Can I cut the carrots ahead of time?
A: Yes. Cut and store them in water in the fridge for a day. Drain and pat dry before mixing with the glaze.
Q: Is this recipe kid friendly?
A: Yes. The sweet glaze and soft texture make it easy for kids to eat. You can reduce the thyme if they do not like herbs.
MAKE-AHEAD TIPS FOR Brown Sugar Roasted Carrots
- Prep the carrots: Peel and slice the carrots the day before. Keep them in a bowl covered with water in the fridge. Drain and dry them well before tossing with the glaze.
- Make the glaze: Mix the brown sugar, melted butter, thyme, and salt in a container and keep it in the fridge. Warm the glaze slightly before tossing with cold carrots so it spreads well.
- Partially roast: You can roast the carrots for 15 to 20 minutes until they are nearly tender. Cool them, then store in the fridge. Reheat at 375°F for 10 to 15 minutes until hot and caramelized.
- Keep the glaze: If you cook the carrots fully, reheat in the oven and baste with the glaze left in the pan to refresh the shine and taste.
- Plan timing: If you make this for company, roast the carrots during the last 30 minutes of the main dish cooking so both are hot when you serve.
Brown Sugar Roasted Carrots
Ingredients
Method
- Preheat the oven to 400°F (200°C).
- Line a large rimmed baking sheet with parchment paper.
- Place the sliced carrots in a large mixing bowl.
- In a small bowl, whisk together the brown sugar, melted butter, dried thyme, and kosher salt until smooth.
- Pour the mixture over the carrots and toss until evenly coated.
- 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.
- Transfer to a serving dish and spoon any extra glaze from the pan over the top.
- Serve warm.