Description
Caramelized, oven-roasted carrots coated in a glossy brown sugar and herb glaze make the perfect easy dinner side dish. This simple, family-friendly vegetable dish is an easy recipe that works for busy weeknights or holidays, and it’s a delicious way to add more veggies to your meal plan. If you’re looking for new food ideas, quick sides for dinner ideas, or healthy snack-style veggies to brighten up your plate, these roasted brown sugar carrots with herbs deserve a spot on your list of go-to breakfast ideas, dinner sides, and everyday favorites.
Ingredients
2 pounds carrots, peeled and cut into 1/2-inch diagonal slices
2 tablespoons unsalted butter, melted
1 tablespoon olive oil
3 tablespoons light brown sugar, packed
2 cloves garlic, minced
1 teaspoon fine sea salt
1/2 teaspoon freshly ground black pepper
1 teaspoon fresh thyme leaves, chopped (or 1/2 teaspoon dried thyme)
2 tablespoons fresh parsley, chopped, plus more for garnish
1 teaspoon fresh lemon juice (optional)
Instructions
1. Preheat your oven to 400°F (200°C). Line a large rimmed baking sheet with parchment paper for easy cleanup.
2. Peel the carrots and trim the ends. Slice the carrots on the bias into 1/2-inch thick pieces, keeping them as even as possible so they roast at the same rate.
3. Spread the sliced carrots in an even layer on the prepared baking sheet. If the pan looks crowded, divide the carrots between two pans so they roast instead of steam.
4. In a small bowl, whisk together the melted butter, olive oil, brown sugar, minced garlic, salt, pepper, and chopped thyme until the mixture looks smooth and glossy.
5. Pour the brown sugar herb mixture over the carrots. Use a spatula or clean hands to toss the carrots until every piece is well coated in the glaze. Arrange the carrots back into a single layer, with some cut sides facing down for extra caramelization.
6. Roast the carrots for 20–25 minutes, tossing once halfway through, until they are fork-tender and the edges are lightly browned and caramelized.
7. Remove the pan from the oven. If using, drizzle the lemon juice over the hot carrots and gently toss. Sprinkle with chopped parsley and taste, adjusting salt and pepper if needed.
8. Transfer the roasted brown sugar carrots with herbs to a serving dish, garnish with a little extra parsley, and serve warm.
Notes
Cut the carrots into similar-sized pieces so they cook evenly and caramelize at the same time. Thicker pieces will need a few extra minutes in the oven.
If the carrots are browning too quickly before they’re tender, reduce the oven temperature to 375°F (190°C) or cover the pan loosely with foil for part of the baking time.
For extra flavor and texture, finish the carrots with a sprinkle of flaky sea salt, a bit more fresh parsley, or toasted chopped nuts like pecans or walnuts just before serving.
- Prep Time: 15
- Cook Time: 25
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 recipe
- Calories: 160
- Sugar: 10
- Sodium: 220
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 2
- Cholesterol: 15
Keywords: roasted carrots,brown sugar carrots,herb roasted carrots,easy side dish,holiday side dish,vegetable side dish