Description
Roasted Brown Sugar Carrots are a deliciously sweet and savory side dish featuring tender, caramelized carrots coated with brown sugar, olive oil, and warm cinnamon. This easy-to-make recipe delivers a perfect balance of natural sweetness and subtle spice, ideal for complementing any meal.
Ingredients
Scale
Carrots
- 1 pound carrots, peeled and cut into sticks or left whole if small
Seasoning & Garnish
- 2 tablespoons olive oil
- 2 tablespoons brown sugar, packed
- 1/2 teaspoon cinnamon (optional)
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon fresh parsley, chopped (optional, for garnish)
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper to prevent sticking and ease cleanup.
- Toss Carrots: In a large bowl, combine the peeled and cut carrots with olive oil, brown sugar, optional cinnamon, salt, and black pepper. Toss thoroughly until all pieces are evenly coated with the mixture.
- Arrange Carrots: Spread the coated carrots out in a single layer on the prepared baking sheet to ensure even roasting and caramelization.
- Roast Carrots: Place the baking sheet in the preheated oven and roast the carrots for 20-25 minutes, flipping them halfway through cooking. Roast until they are tender and nicely caramelized on the outside.
- Garnish and Serve: Remove the roasted carrots from the oven. Sprinkle with chopped fresh parsley, if desired, for a fresh burst of color and flavor. Serve warm.
Notes
- For smaller carrots, leaving them whole helps maintain tenderness without drying out.
- Cinnamon is optional but adds a warm, aromatic flavor that complements the sweetness of brown sugar.
- Flipping the carrots halfway through roasting ensures even caramelization on all sides.
- Use fresh parsley as a garnish to add a pop of color and freshness, but it can be omitted if unavailable.
- This recipe can easily be doubled for larger gatherings.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
