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Brown Sugar Carrots Recipe

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!

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 6 servings
Calories: 167 kcal
Course: Side Dish
Cuisine: North American

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

Instructions

    Cup of Yum
  1. Preheat your oven to 400 degrees Fahrenheit. Cut the carrots into 2-inch segments and then cut each of them in half lengthwise.
  2. In a 9x11 inch baking dish, mix the carrots, butter, brown sugar, garlic, salt, pepper, and cinnamon.
  3. 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.
  4. 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.
  5. 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

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

% 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.