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Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots

These Brown Sugar Glazed Carrots are the perfect blend of sweet and savory — tender roasted carrots coated in a glossy brown sugar butter glaze that caramelizes beautifully in the oven. Ready in under 30 minutes, this simple yet elegant side dish adds warmth and color to any meal.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Course: Side Dish, Vegetable
Cuisine: American, Holiday
Calories: 165
Ingredients Method Notes

Ingredients
  

For the Carrots
  • 1000 g carrots peeled and trimmed; cut thicker ones in half for even roasting
  • 30 g unsalted butter melted, adds richness and shine
  • 1 tbsp olive oil helps with even roasting and crisp edges
For the Glaze
  • 40 g brown sugar lightly packed, for deep caramel flavor
  • 2 cloves garlic minced, adds a savory note
  • 0.5 tsp salt balances sweetness
  • 0.25 tsp freshly ground black pepper enhances flavor contrast
To Finish
  • fresh parsley chopped, optional garnish

Method
 

  1. Step 1 – Preheat the Oven — Preheat oven to 220°C / 425°F (or 200°C / 400°F fan-forced). A hot oven ensures quick caramelization and tender texture.
  2. Step 2 – Prepare the Carrots — Slice carrots diagonally into 4 cm (1.5-inch) pieces. Halve any thick ends to ensure even roasting.
  3. Step 3 – Coat in Glaze — In a large bowl, toss carrots with melted butter, olive oil, brown sugar, garlic, salt, and pepper until evenly coated.
  4. Step 4 – Roast to Perfection — Spread carrots in a single layer on a baking tray. Roast for 15 minutes, toss, then roast another 10 minutes until tender and lightly caramelized.
  5. Step 5 – Glaze and Serve — Toss carrots in the remaining glaze on the tray, sprinkle with parsley, and serve warm. For extra shine, drizzle with a bit more melted butter.

Notes

For a variation, swap half the brown sugar for honey or maple syrup. Add a pinch of cinnamon or nutmeg for holiday warmth. Avoid overcrowding the pan to promote caramelization. To make dairy-free, replace butter with vegan butter or more olive oil. Best enjoyed fresh, though leftovers keep up to 4 days refrigerated.