Roasted Baby Carrots

Brown Sugar Roasted Baby Carrots are delectably caramelized and tender, with a sweetness that makes them taste like candy. It’s a quick and easy carrot side dish that's perfect for weeknight dinner or holidays like Christmas, Thanksgiving, or Easter!

Course Side Dish

Cuisine American

Keyword roasted baby carrots

Prep Time 5

Cook Time 25

Total Time 35

Servings Servings

Calories 130kcal

Author Maria Doss

Ingredients

1 pound baby carrots
2 tablepsoons light brown sugar, not packed
1 tablespoon olive oil
1 tablespoon melted unsalted butter
¼ teaspoon salt
⅛ to ¼ teaspoon ground black pepper

Instructions

Prep. Preheat the oven to 450°F.
Mix. Add all ingredients to a small or medium-sized baking sheet, toss well to combine, and spread into an even layer without overlapping.
Bake. Bake for 15 minutes. Carefully remove the hot pan from the oven and place it on a wire rack. Toss the carrots well, then spread them back into an even layer.
Finish baking. Continue baking for 8 to 12 minutes, or until the carrots are tender, deeply golden, and caramelized. Place the pan on a wire rack and let the carrots cool slightly before serving.

Video

Notes

Rinse – Give the carrots a quick rinse under cold water, even if they’re pre-washed.

Pat dry – Dry the carrots well before cooking to help them roast instead of steam.

Make a bigger batch – Double or triple the recipe when serving a crowd or for the holidays.

Nutrition