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The sweetest, most flavorful veggies to come out of your oven! These Brown Sugar Roasted Carrots are a healthy 5-ingredient side dish that only requires about 10 minutes of prep!
The humble vegetable can get lost in the shuffle when it comes to planning a decadent holiday feast. But not today!
I’m here to tell you that a light, fresh, and simple tray of roasted carrots is the perfect addition to your next meal — and they pair perfectly with an Easter ham!
What’s your favorite spring vegetable?
While we lean towards cheesy broccoli dishes, winter squash, and slow cooker Southern green beans during the winter holidays, the warmer, sunnier, seasonal shift has us reaching for the Easter Bunny’s go-to treat!
And trust me: while these roasted carrots are lighter and zippier than a creamy vegetable casserole, they truly taste like a treat! The roasting process brings out the natural sugars in the vegetables and makes them highly palatable to just about any little diner at your table.
They couldn’t be easier, either!
How Long Should I Roast Carrots For?
Carrots will cook different depending on what size you cut them so it’s important to cut them to roughly the same size. That way they are all cooked at the same time and you won’t find the odd hard carrot in amongst cooked ones.
The carrots take around 20-30 minutes to cook through. For this recipe, I give them a head start in the oven for 15 minutes before adding the glaze then add them back to roast for another 10-15 minutes.
PRO TIP: If you add the glaze too early the brown sugar will burn before the carrots are cooked through so don’t add it until the final cooking stage.
How to Make Brown Sugar Roasted Carrots
You’ll start with a tray of chopped carrots, which get drizzled with olive oil. Pop those raw carrots in a 400-degree F oven for about 15 minutes to get them cookin’.
While the carrots are in the oven, it’s time to whisk together the brown sugar glaze.
You’ll just need brown sugar, orange juice, and a bit of salt (to balance the sweetness).
You won’t use this whole bowl of glaze for the recipe, but it’s nice to have plenty of extra at the end for a finishing touch!
The roasted carrots get brushed (or drizzled) with the brown sugar mixture, they go back in the oven for about 10 more minutes, and the end result is a beautiful, caramelized, holiday-worthy side dish that only requires about 10 or 15 minutes of hands-on time. Can’t beat that!
Whether you serve them for Easter dinner, or just enjoy them as a light, fresh side with a regular weeknight dinner this season, I hope that you give our favorite roasted carrots a try soon.
Other Variations to Try
Make the spicy – Add some red pepper flakes or cayenne pepper into the glaze or mixed simply with olive oil to give these carrots a spicy kick.
Add fresh herbs – Add some fresh or dried herbs into the mix for fresh and seasonal flavors. Rosemary, thyme, and tarragon would all work really well.
Top Tips for Making Roasted Carrots
- Cut all carrots to roughly the same size for even cooking.
- Preheat the oven before roasting or the cooking time will change.
- Make sure to spread the carrots evenly in one layer on a baking sheet so they roast evenly.
- Feel free to adjust the seasoning as desired.
- You can easily prep these carrots in advance by peeling them and storing them in the fridge, covered until ready to bake.
- Cooking for a Smaller Family? You can cut all of the ingredients in half and only roast 1 lb. of carrots. The roasting instructions remain the same.
Other Easy Side Dish Recipes that You Might Enjoy:
- Perfect Oven Roasted Asparagus
- Garlic Roasted Broccoli
- Southern Style Slow Cooker Green Beans
- 4-Ingredient, 4-Minute Corn Pudding
Brown Sugar Roasted Carrots
Ingredients
- 2 lbs. carrots peeled
- 2 tablespoons olive oil
- 2 tablespoons brown sugar
- ½ cup orange juice
- ¼ teaspoon salt
Instructions
- Preheat oven to 400 degrees F. Line a large, rimmed baking sheet with foil and spray with cooking spray.
- If the carrots are thick, cut them in half lengthwise; if not, leave whole. Slice the carrots diagonally in 2-inch-thick slices.
- Spread carrots in a single layer on the prepared baking sheet. Drizzle with olive oil and toss to coat.
- Roast in the oven for 15 minutes.
- Meanwhile, whisk together brown sugar, orange juice, and salt in a small bowl until completely combined.
- After 15 minutes, remove carrots from the oven. Brush (or drizzle) brown sugar mixture over the carrots; stir to coat, and return to the oven for an additional 10-15 minutes (or until browned and tender). You will not need all of the glaze (probably only 1-2 tablespoons will actually be used), so set aside the extra and drizzle a little bit more over the roasted carrots just before serving.
- Season with additional salt, to taste.
Notes
- Cut all carrots to roughly the same size for even cooking.
- Preheat the oven before roasting or the cooking time will change.
- Make sure to spread the carrots evenly in one layer on a baking sheet so they roast evenly.
- Feel free to adjust the seasoning as desired.
- You can easily prep these carrots in advance by peeling them and storing them in the fridge, covered until ready to bake.
- Cooking for a Smaller Family? You can cut all of the ingredients in half and only roast 1 lb. of carrots. The roasting instructions remain the same.
I love everything about this recipe! Roasting carrots are my favorite way to cook them, as well as brown sugar (and some cinnamon, too). Sounds like such a delicious side!
Aren’t they the best?! Love the idea of adding a dash of cinnamon, too!
Oh my goodness! I cooked these yesterday and they are amazing! Love your recipes, thank you for helping us moms out!
Hi, Courtney! Thanks for letting me know! I appreciate your note, and I’m so glad that you enjoyed the carrots!
Gonna try these for Thanksgiving. Thanks!