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 for Brown Sugar Roasted Carrots
- whole carrots
- brown sugar
- garlic
- fresh thyme
- kosher salt
- black pepper
- unsalted butter
How to make Brown Sugar Carrots
Detailed instructions and measurements for oven-roasted garlic brown sugar carrots are listed in the recipe card at the bottom of this page.
- 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.
Roasted Carrots Brown Sugar Tips
- 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.
Brown Sugar Carrots Recipe FAQ
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.
Yes, glazed carrots can be made ahead of time. Store them in an airtight container in the refrigerator for up to 3 days.
Glazed carrots reheat well when done properly. I highly recommend reheating them in a skillet on the stove or in an air fryer. This will prevent them from getting too soggy or sticky.
Whether you boil or roast carrots is a personal preference on taste and cooking style. Roasting carrots will give you a much better, deeper, and sweeter flavor.
How to store Carrots with Brown Sugar
Carrots with brown sugar should be stored in an airtight container in the refrigerator up to 3 days.
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.
What to serve with Roasted Brown Sugar Carrots
Brown Sugar Carrots
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
- Preheat oven to 400°F.
- 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.
Abigail M
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!!