Brown Sugar Roasted Carrots

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These Brown Sugar Roasted Carrots are an easy, flavorful side dish that everyone will love. With just a few simple ingredients, you’ll have a sweet and delicious addition to any meal in no time!

Prep Time15

Cook Time25

Total Time40

Course: Appetizer, Side Dish

Cuisine: American, Healthy, Vegan, Vegetarian

Keyword: Brown Sugar Roasted Carrots

Servings: as a side

Author: Chelsea Lords

Cost: $5.12

Equipment

Extra-Large Sheet Pan see note 1

Ingredients

2 pounds carrots peeled, 6 cups; see note 1
3 tablespoons olive oil
3 tablespoons light brown sugar firmly packed, see note 2
1/2 teaspoon ground cinnamon optional
Salt and pepper

US - Metric

Instructions

Preheat oven to 425℉. Set out an extra-large (21x15-inch) sheet pan.
Peel carrots and slice them diagonally into 2-inch pieces. If carrots are more than 1-inch thick, cut them in half lengthwise so they cook evenly. Aim to get roughly the same length and width of carrot pieces. You should end up with about 6 cups of carrots.
In a large bowl, whisk together olive oil, brown sugar, cinnamon (if using), salt, and pepper to taste (I add 1 teaspoon salt and 1/2 teaspoon pepper) until well combined.
Add carrots to the bowl and toss well to coat with the mixture. (Do this in a bowl and not on the sheet pan so carrots are evenly coated.)
Dump coated carrots onto the sheet pan using a spatula. Space carrots out as much as possible. Place cut sides down so they’re touching the tray. Roast carrots 15 minutes, remove them from oven, and toss them well. Space them out again and flip the cut sides down to touch the tray. Roast another 10–15 minutes or until carrots are nicely caramelized and tender. Remove from oven and toss once more.
Serve warm right out of the oven.

Video

Notes

Note 1: For the best roasting results, use an extra-large, 15x21-inch sheet pan to give the carrots plenty of space to roast evenly and develop a beautiful caramelized texture. Overcrowding the pan can cause the carrots to steam instead of roast, resulting in soft and soggy-tasting carrots.

Note 2: To ensure a well-mixed and evenly distributed sweetness, make sure to use soft brown sugar. Hard or old sugar may not mix well, resulting in clumps and uneven sweetness.

Storage: Brown Sugar Roasted Carrots taste best right after they’re made, but if you have leftovers, you can store them in the fridge for up to four days: let them cool to room temperature, then transfer them to an airtight container and refrigerate.

Nutrition