Oh hey, Let Me Tell You About These Roasted Brown Sugar Carrots
So, picture this: Sunday dinner, the kitchen’s a mess (let’s not dwell on that), and everyone’s eyeing the main dish but then — boom — I bring out this tray of Roasted brown sugar carrots. They’re all glazy and golden, and instantly the room gets quiet (except for my brother who still grumbles about anything orange on his plate, but what can you do?). Seriously, I’ve been making these since uni days, and there’s just something about that sweet-smoky thing with a bit of char that gets me. It’s the rare side dish that doesn’t just get ignored for the potatoes, you know?
Why I Keep Coming Back To This Recipe
I make this when I need a dead-easy dish that looks (and smells!) like I tried harder than I actually did, especially for holiday meals. My family goes crazy for this because the carrots get all soft inside but sticky and caramelized outside. Also — and I’ll admit this — it’s about the only way my niece will eat carrots. I used to try grating raw carrots into salad, too. That never worked, just annoyed everyone.
And if you’re after that one veggie that vanishes before the mains? It’s this, hands down!
What You’ll Need (And What You Can Swap Out)
- 1 pound-ish carrots (baby carrots or the big ones, sliced — honestly, I’ve used both. Sometimes I’ll go wild and add parsnips. Or not!)
- 2 tablespoons brown sugar (I use dark brown if I’ve got it, but light works; my gran swore by C&H, but supermarket brand is fine, too)
- 2 tablespoons olive oil (or melted butter if you’re feeling decadent. Or, uhh, vegetable oil if that’s all you’ve got — I’ve done it and lived)
- 1/2 teaspoon salt (give or take; taste as you go because, you know, carrots can be pretty sweet)
- Freshly ground black pepper, just enough for a bit of bite (I sometimes chuck in a pinch of smoked paprika or cumin, but you do you!)
- Optional: fresh parsley or thyme for sprinkling on top, if you want to feel fancy
Let’s Actually Make These (And Don’t Stress About The Details)
- Crank that oven up to 425 F (220 C), and let it really preheat. I once started with a lukewarm oven and, well, you just end up waiting forever. Meanwhile, line a big-ish baking tray with parchment or foil if you’re not into sticky clean up. Or don’t, but the clean up might not be fun.
- Peel and slice your carrots if needed. If you’re using baby carrots, you’re practically done. If you’ve got chunky carrots, slice them about as thick as your little finger — too thin and they burn, too thick and they go mushy inside. I’ve done both. I learn slowly.
- In a big bowl (my mixing bowl is chipped, still works), toss carrots with the brown sugar, olive oil, salt and pepper. Hands or a spoon — up to you. This is where I usually sneak a taste. If it feels too dry, splash in a bit more oil, no biggie.
- Spread them out in a nice single layer on your baking tray. Crowding them? Nah, they’ll just steam instead of roasting; give ‘em space to get crispy and caramelized. Actually, if you’ve got two trays, use them.
- Bake in the hot oven for 20 minutes, then give them a stir or a gentle shuffle. This is when I go, “doesn’t look like much yet,” but trust me, the last 10 minutes gives you the magic. Bake for another 10-15 min till they’re golden-brown and a little sticky. If you go too far and they get a bit dark—honestly, that’s the best part, just don’t set off the smoke alarm.
- When they come out, scatter some herbs over if you fancy. Or just eat straight off the tray. I won’t judge.
Stuff I’ve Noticed (Good, Bad, and Odd)
- The parchment isn’t strictly essential; foil works, but non-stick is easiest for cleaning off that caramel-y mess.
- If you forget to toss halfway through, they’ll still taste good, but won’t caramelize evenly. Not the end of the world, just less ‘wow’ factor.
- Don’t panic if the sugar looks weird at first — it melts and soaks into the carrots (looks a little dodgy for the first 15 minutes, but totally sorts itself out).
- I find baby carrots go a bit softer and sweeter, but the big carrots look fancier.
So, What Else Can You Do With This?
I once tossed in a handful of pecans — not bad, just watch so they don’t burn. Maple syrup instead of sugar is excellent (maybe a bit less sweet overall). I tried honey with some cinnamon once, expecting a festive thing, but erm… honestly, it was a bit much — kind of odd. Next time, maybe ginger? Basically, if it sounds good, try it — except maybe not blue cheese. Or do, you might love the chaos!
Need Gear? Don’t Overthink It
Baking tray’s the main thing. Don’t have parchment? Just grease it up well. I did these once in a cast iron pan — they turned out deeper and crispier at the edges, but honestly more fiddly to clean. Mixing bowl? Highly recommended, but in a pinch, use a big plastic tub (clean, obviously).
Keeping ‘Em Fresh (If You Can)
You can pop leftovers (ha, good luck) in the fridge for 3 days, sealed in a container. Probably even better the next day, if you ask me, but they never last that long form my lot. Reheat in the microwave or in the oven if you want a bit of that crisp back.
How To Serve These Carrots Like a Pro (Or, You Know… Like Me)
I usually pile them up in a big rustic bowl, hit them with a squeeze of lemon and a handful of chopped herbs. At Christmas, my mum insists on serving them with a roast — but honestly, I’ll eat these with pretty much anything. My neighbor, Sarah, likes them with scrambled eggs. Which is kind of weird, but actually not bad on a lazy morning.
Things I’ve Learned (Usually The Hard Way)
- Don’t skip the high heat! Once I tried roasting at 350 F because I was multitasking, and they just steamed and went all floppy. Nobody wants that, right?
- If you rush the tossing stage, your sugar clumps, so go slow. I learned that after about four attempts (you’d think I’d get it right the first time…)
- Don’t overcrowd the tray, or you get a limp crowd of carrots just hanging out together, looking sad.
Real Questions I’ve Gotten (Or Just Guessed You’d Ask)
- Can I make these ahead of time? Yep, but they’re a little less magical later — although a quick oven blast sorts them out. Actually, sometimes I think they taste even better the next day, though I can’t prove it.
- Do they have to be peeled? I’ve definitely skipped peeling (lazy day) and it’s fine if you scrub them clean. More rustic, but not a huge difference.
- Is it okay to use less sugar? For sure! I’ve used only a tablespoon or used maple syrup or skipped it when the carrots were extra sweet anyway.
- Why are my carrots still hard? Don’t panic! Slice them a bit thinner next time, or just roast longer. Or maybe your oven’s running cool — happens in old flats (ask me how I know…)
- Help! They burn at the edges! Might be oven hotspots or super thin slices. Next time, keep a closer eye for the last 5–10 minutes. Sometimes the burnt bits are actually the best bits, just saying.
Oh — and if you ever find yourself making a double batch so you’ll have leftovers, let me know if you actually get to eat any the next day…because that’s never happened in my house. Enjoy!
Ingredients
- 1 pound carrots, peeled and cut into sticks
- 2 tablespoons olive oil
- 3 tablespoons brown sugar
- 2 tablespoons unsalted butter, melted
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried thyme or parsley (optional)
- 1 tablespoon chopped fresh parsley (for garnish)
Instructions
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1Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
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2In a large bowl, toss the carrot sticks with olive oil, melted butter, brown sugar, salt, pepper, and dried thyme or parsley if using.
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3Spread the carrots evenly on the prepared baking sheet in a single layer.
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4Roast in the preheated oven for 20-25 minutes, stirring halfway through, until carrots are tender and caramelized.
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5Remove from oven, garnish with chopped fresh parsley, and serve warm.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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