A recipe for roasting carrots that actually gets devoured? This is it. They’re sweet, garlicky, buttery, and get those golden caramelized edges that make people go back for seconds. No peeling, no fuss, just an easy side that somehow feels a little fancy.
I’ve tested so many ways to make baked brown sugar carrots, and this version wins every time. The key? Roasting them just long enough to bring out their natural sweetness while letting the brown sugar glaze caramelize perfectly. Adding a little garlic balances the sweetness, giving them a rich, deep flavor instead of being overly sugary.
If you’ve ever had baked carrots with brown sugar that turned out mushy or too sweet, this recipe will change that! The secret is roasting them at the right temperature so they get that golden, caramelized texture while staying tender, never mushy. Whether you’re making these for a cozy family dinner or a holiday spread, they are easy, foolproof, and absolutely delicious.
Why You’ll Love These Brown Sugar Roasted Carrots
- Perfectly caramelized – Roasting brings out the natural sweetness while the brown sugar glaze adds a deep, buttery flavor.
- Easy but impressive – Minimal prep, just a few ingredients, but the results taste like you put in way more effort.
- Never mushy, always tender – The right roasting temp ensures the perfect balance of soft-but-firm carrots.
- Works for any meal – Whether it’s a quick weeknight dinner or a holiday table, these brown sugar roasted carrots fit right in.
Ingredients for Brown Sugar Baked Carrots
- Carrots – The star of the dish! Roasting whole carrots enhances their natural sweetness while keeping them perfectly tender. You can also use baby carrots for convenience.
- Brown sugar – Adds caramelization and a rich, deep sweetness that complements the roasted carrots.
- Butter – Gives these them a buttery, melt-in-your-mouth texture and helps the glaze coat evenly.
- Garlic – Balances the sweetness with a savory depth of flavor, making them taste even better.
- Salt & black pepper – Enhances the flavors and keeps the dish from being overly sweet.
- Fresh thyme – Adds a pop of freshness and a subtle herbal note.
How to make Brown Sugar Carrots
- Start by preheating the oven. Set it to 400°F and line a baking sheet with parchment paper for easy cleanup.
- Next, making the brown sugar glaze. In a small mixing bowl, stir together the melted butter, brown sugar, chopped garlic, thyme, salt, and black pepper until well combined. This buttery glaze enhances the natural sweetness of the carrots while adding a rich, caramelized flavor.
- Wash and trim the carrots, keeping them whole. No need to peel or slice! Keeping them whole helps them roast evenly and develop a roasted texture.
- Arrange the carrots in a single layer on the prepared baking sheet. Pour the brown sugar glaze over them and roll the carrots around to ensure they’re fully coated on all sides.
- Bake for 15-20 minutes, depending on your desired tenderness. The brown sugar will caramelize, creating a slightly sticky, flavorful coating.
- Remove them from the oven and, if desired, sprinkle with extra fresh thyme and a pinch of salt before serving.
Roasted Carrots Brown Sugar Tips
- Choose the right carrots—whole baked carrots roast best when they’re similar in size. If your carrots vary in thickness, slice the larger ones in half for even cooking.
- Don’t skip the glaze. The brown sugar and butter mixture is what creates that rich, caramelized texture. Make sure each carrot is fully coated for the best flavor.
- Use parchment paper. This prevents the brown sugar from sticking to the pan and makes cleanup easy.
- For extra flavor, you could even sprinkle a bit of cinnamon or a dash of balsamic vinegar before roasting to deepen the sweetness even further.
- You can make it ahead. Prep the carrots and glaze in advance, then roast them just before serving for a stress-free side dish.
- Don’t mince the garlic too small. You don’t want it to burn in the oven.
Top Tip
Roasting time may vary! If you prefer firmer carrots, check them at 15 minutes. For softer, more caramelized carrots, leave them in closer to 20 minutes. If they’re even larger, you might need more time. You can slice the carrots if you’d like to cut down on roasting time, but roasting them whole is perfectly fine.
How to Store and Reheat Brown Sugar Roasted Carrots
Storing Leftovers
- Refrigerator – Let the roasted carrots cool completely, then store them in an airtight container in the fridge for up to 4 days.
- Freezer – While these can be frozen, their texture may soften. To freeze, place them in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag for up to 3 months.
Reheating Instructions
- Oven (best method) – Reheat at 350°F for 10-12 minutes until warmed through. This helps maintain the roasted texture without making them mushy.
- Stovetop – Warm in a skillet over medium heat with a small amount of butter for 5 minutes, stirring occasionally.
- Microwave – Heat in 30-second intervals until warm, but note that the texture may be softer.
Baked Brown Sugar Carrots Recipe FAQ
Yes! You can make baked brown sugar carrots with baby carrots instead of whole ones. Just reduce the roasting time to 12-15 minutes, since baby carrots cook faster.
Nope! The skin helps retain texture and adds a rustic feel. Just give them a good wash and trim the ends. If you prefer a smoother texture, you can peel them.
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.
Yes! You can mix the brown sugar glaze and prep the carrots in advance. Store them in the fridge until ready to roast. For best results, roast them fresh to keep that caramelized texture.
If you want extra caramelization, add a little honey or maple syrup to the brown sugar glaze. A pinch of cinnamon also enhances the sweetness!
No problem! You can substitute 1/2 teaspoon of dried thyme or rosemary for a slightly different flavor.
What to serve with Baked Brown Sugar Carrots
These go really great as a side dish to Baked Ranch Pork Chops, Lemon Pepper Chicken, or these Sweet and Spicy Asian-inspired boneless Ribs. They also make a really great side dish for Whole Roasted Chicken.
If you’re looking for other side dishes to serve with them, you can serve them up with Mashed Potatoes, Dinner Rolls, and Roasted Green Beans.
If you’re a big carrot fan, you can also serve up this carrot cake recipe for dessert.
Looking for more easy side dishes?
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Brown Sugar Carrots
Ingredients
- 1 pound whole carrots
- 2 tablespoons brown sugar
- 2 cloves garlic chopped
- 1 tablespoon fresh thyme
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 3 tablespoons unsalted butter melted
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- In a small mixing bowl, stir together the melted butter, brown sugar, chopped garlic, thyme, salt, and black pepper until well combined. This buttery glaze enhances the natural sweetness of the carrots while adding a rich, caramelized flavor.
- Wash and trim the carrots, keeping them whole. No need to peel or slice! Keeping them whole helps them roast evenly and develop a deep, roasted texture.
- Arrange the carrots in a single layer on the prepared baking sheet. Pour the brown sugar glaze over them and roll the carrots around to ensure they’re fully coated on all sides.
- Bake for 15-20 minutes, depending on your desired tenderness. The brown sugar will caramelize, creating a slightly sticky, flavorful coating.
- Remove from the oven and, if desired, sprinkle with extra fresh thyme and a pinch of salt before serving.
Notes
- Carrot Size Matters – If your carrots are extra thick, slice them in half lengthwise so they roast evenly. Smaller carrots may cook faster, so check them at 15 minutes.
- Using Baby Carrots? – You can swap whole carrots for baby carrots, but reduce the roasting time to 12-15 minutes since they cook faster.
- For Extra Caramelization – If you want a deeper caramelized glaze, broil the carrots for 1-2 minutes at the end of roasting.
- Make It Sweeter – Add ½ to 1 tablespoon of honey or maple syrup to the brown sugar glaze for extra sweetness.
- Fresh vs. Dried Herbs – If you don’t have fresh thyme, substitute ½ teaspoon dried thyme or use rosemary for a slightly different flavor.
- Storage Tip – Store leftovers in an airtight container in the fridge for up to 4 days and reheat in the oven or skillet to maintain texture.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these to go with dinner last night and they were delicious! My carrots were quite a bit thicker, so they took a bit more time to cook. I will look for smaller carrots next time or cut in half. Overall, a fabulous recipe and I can’t wait to eat my leftovers for lunch!!