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Brown Sugar Roasted Carrots - the sweetest, most tender and buttery roasted carrots recipe ever! Five ingredients and 10 mins active time!
Brown Sugar Roasted Carrots
It’s Spring so fresh produce are bountiful.
I love going to my neighborhood farmers market in springtime.
I get crazy about the colorful vegetables, fruits, herbs and greens.
The baby carrots are especially tender and fresh in the market so I got myself a bag of them.
Nothing beats a simple roasted carrots, when you have fresh young carrots.
This butter and brown sugar roasted carrots recipe is one of the easiest recipes ever, and delivers the most amazing and delicious results.
The sweetest thing is that it takes only five (5) ingredients and 10 minutes active time.
It’s so easy and quick!
How To Make Brown Sugar Roasted Carrots
All you need is some baby carrots, garlic, brown sugar, butter and salt.
I love my carrots tender so I roasted them for 30 minutes.
If your carrots are slightly bigger, roast for 35-40 minutes.
There you have it, a family friendly and absolutely delightful roasted carrots side dish that you can make all year long.
They are also great for the holidays such as Thanksgiving!
Frequently Asked Questions
This recipe is only 229 calories per serving.
What To Serve With Buttery Brown Sugar Roasted Carrots
Serve this dish with Lemon Garlic Chicken for a light meal. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Buttery Brown Sugar Roasted Carrots
Ingredients
- 1 lb (500g) baby carrots , cleaned and rinsed
- 3 tablespoons unsalted butter
- 4 cloves garlic , minced
- 3 tablespoons brown sugar
- 1/4 teaspoon salt
- chopped parsley , for garnishing
- lemon wedges
Instructions
- Preheat the oven to 400°F (207°C). In a large mixing bowl, combine the carrots, melted butter, garlic, brown sugar, and salt. Stir to mix well. Transfer the mixture to an oven-safe skillet (cast iron preferred) and roast for 30-40 minutes, or until the carrots are tender.
- Remove from the oven and garnish with parsley and lemon wedges. Squeeze some lemon juice over the carrots before serving.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
My wife and I love the RasaMalaysia site because every recipe we’ve tried has been great. These roasted carrots were no exception. They were AMAZING! Perfectly cooked (used a cast iron skillet) and the buttery carmelized glaze was out of this world. I used erythritol brown sugar to lower the carbs and it worked great. I will definitely make this again and again.
Hi Chris, thanks for trying my recipe and for the 5-star rating! :)
Leave out the garlic and add in a good sprinkling of ginger. Amazing! The only way I make cooked carrots – even kids eat them!
Substituted olive oil for the butter. Was quite good
Hi there! I’m using your recipe for thanksgiving. The ingredients list does not list the butter. How much butter? Thanks!
Hi Andrey, it should be 3 tablespoons melted butter. Sorry, I updated the recipe.
We have some cauliflower to use up tonight and wanted to do something different. This is a great idea and uses up what we have on hand. Thanks for the inspiration!
Photos are saying that, this recipe would be great for anybody! Thanks for sharing :-)
Totally this brown sugar roasted carrots are so good!
Would like to add cooked chicken breast with these colorful carrots and I would love this dish with plain white rice .
I think my oven runs a bit hot but I loved the browned crispy bits at the bottom of the pan. The carrots were delish. Definitely adding to my routine cooking. Thank you!
Thanks yes the brown bits are the best.
I love this idea!