Brown Sugar Carrots Recipe
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
45 mins
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Servings
6 servings
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Calories
167 kcal
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Course
Side Dish
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Cuisine
North American
Brown Sugar Carrots Recipe
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Here’s a life hack for you: roast your carrots with brown sugar, and you'll create a side dish that steals the show. This brown sugar carrots recipe is one of my favorite fall side dishes because it’s foolproof for achieving deliciously tender carrots with perfectly caramelized, crispy edges. Let me show you how it’s done!
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Ingredients
- 2 2 lb carrots
- 2 2 tablespoons butter melted
- ¼ ¼ cup brown sugar
- 2 2 cloves garlic finely minced
- ½ ½ teaspoon EACH: salt, pepper, and cinnamon
- Optional: minced parsley to serve
Spicy Buttered Pecans
- 1 1 teaspoon butter
- ¼ ¼ cup raw pecans roughly chopped
- ¼ ¼ teaspoon cayenne pepper
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Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the carrots into 2-inch segments and then cut each of them in half lengthwise.
- In a 9x11 inch baking dish, mix the carrots, butter, brown sugar, garlic, salt, pepper, and cinnamon.
- Roast the carrots for 30-35 minutes, tossing twice during cooking. They are done when the carrots are soft, and the glaze looks caramelized and sticky.
- To make the topping, melt the butter in a small frying pan over medium heat. Add the pecans and cook, stirring frequently, until they turn darker and smell fragrant. Stir in the cayenne pepper.
- Mix the carrots and the glaze in the baking dish and then transfer them to a serving dish and sprinkle with the pecans and a little minced parsley.
Notes
- Carrots: For this recipe, I usually peel the carrots. But if it's summer and the carrots are really fresh, you can skip peeling them. Baby carrots also work!
- The topping: The carrots are delicious without the pecans, but I think they take the recipe to the next level. If you don't want to saute them in butter, use chopped roasted pecans.
- The glaze: Usually, the glaze thickens up enough to lightly coat the carrots, but some carrots release more water than others and can occasionally make the glaze a little runny. If that happens, push all the carrots to one side of the baking dish and put it back into the oven for 5 minutes. The glaze will thicken up right away.
Nutrition Information
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Serving
1 = 1/6th of the recipe
Calories
167kcal
(8%)
Carbohydrates
24g
(8%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
12mg
(4%)
Sodium
336mg
(14%)
Potassium
520mg
(15%)
Fiber
5g
(20%)
Sugar
16g
(32%)
Vitamin A
25434IU
(509%)
Vitamin C
9mg
(10%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 167 kcal
% Daily Value*
| Serving | 1 = 1/6th of the recipe | |
| Calories | 167kcal | 8% |
| Carbohydrates | 24g | 8% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 12mg | 4% |
| Sodium | 336mg | 14% |
| Potassium | 520mg | 11% |
| Fiber | 5g | 20% |
| Sugar | 16g | 32% |
| Vitamin A | 25434IU | 509% |
| Vitamin C | 9mg | 10% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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