Oven Roasted Garlic Brown Sugar Carrots - Whole oven roasted garlic brown sugar carrots that are easy to make and topped with a little salt and thyme.

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Why I love whole roasted carrots with garlic and brown sugar
I love roasting the carrots whole. You don't have to peel or slice them, so it makes the entire dish easier. I even leave a portion of the tops on as well.
Not only are they easy to make, but they are also both sweet and savory. The savory roasted carrots are combined with a sweet mix of brown sugar and garlic, then sprinkled in with some fresh, bright thyme.
They pack a lot of flavor into a simple dish!
Ingredients you'll need for whole roasted carrots
- whole carrots
- brown sugar
- garlic
- fresh thyme
- kosher salt
- black pepper
- unsalted butter

how to make whole oven-roasted carrots with brown sugar, garlic, and thyme
Detailed instructions and measurements for oven-roasted garlic brown sugar carrots are listed in the recipe card at the bottom of this page.
Time needed: 25 minutes.
- Add the garlic, brown sugar, salt, pepper, thyme, and butter to a small mixing bowl. Stir to combine.
- Wash and trim your carrots. You do not need to peel or slice them.
- Line a baking sheet with parchment paper and lay your carrots out in one layer.
- Pour the garlic, brown sugar mix over the carrots and roll the carrots around to make sure they are coated on all sides.
- Roast in the oven for 15-20 minutes, until your desired texture.
- Remove from the oven and sprinkle with additional fresh thyme and salt if desired.
tips and tricks for roasting whole carrots
- You do not need to peel them if you don't want to. Vitamins like C and B3 are most concentrated in the carrot skin. By leaving them whole, you'll naturally get more vitamins and nutrients than peeled.
- You can leave a portion of the tops on. I trim them down to fit the baking sheet.
- You can slice the carrots if you'd like to cut down on roasting time, but roasting them whole is perfectly fine.
- Don't mince your garlic too small. You don't want it to burn in the oven.
- Lining your baking sheet with parchment paper will help with clean up. The brown sugar may stick to the bare baking sheet.
- You can use salted butter if you would like, just be aware of the additional salt you add to the carrots.
I like to a majority of my vegetables, including brussels sprouts, broccoli, potatoes, and carrots at 425°F. I find that it gives it a nice crispy exterior with a soft interior.
For this recipe, I do not. I leave them whole and unpeeled.
Yes, that's what I do! I trim them down to fit in the pan but leave a portion of the tops intact as seen in the photos.

how to lower the calories or ww points
- You can use less butter or a butter substitute. I find that since it's only 3 tablespoons of butter total, the real, full amount of butter to be worth it.
- Another option would be to substitute the brown sugar for a brown sugar substitute like Swerve or monk fruit sweetener.
meals that pair well with oven-roasted garlic brown sugar carrots
Print
Oven Roasted Garlic Brown Sugar Carrots
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Description
Whole oven roasted garlic brown sugar carrots that are easy to make and topped with a little salt and thyme.
Ingredients
- 1 pound whole carrots
- 2 tablespoons brown sugar
- 2 cloves garlic, chopped
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter
Instructions
- Add the garlic, brown sugar, salt, pepper, thyme, and butter to a small mixing bowl. Stir to combine.
- Wash and trim your carrots. You do not need to peel or slice them.
- Line a baking sheet with parchment paper and lay your carrots out in one layer.
- Pour the garlic, brown sugar mix over the carrots and roll the carrots around to make sure they are coated on all sides.
- Roast in the oven for 15-20 minutes, until your desired texture.
- Remove from the oven and sprinkle with additional fresh thyme and salt if desired.
Equipment

Nutrition
- Serving Size: ¼ of recipe
- Calories: 148
- Sugar: 11
- Sodium: 359
- Fat: 9
- Saturated Fat: 5
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 1
- Cholesterol: 23
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