Why You’ll Love Brown Sugar Glazed Carrots Recipe

You’ll love this recipe because it combines simplicity with standout flavour. The roasting method brings out the natural sweetness of the carrots and adds caramelised edges you wouldn’t get with boiling. It uses everyday ingredients and takes just about 35 minutes from start to finish—no fancy techniques required. Whether it’s a regular weeknight dinner or a holiday meal, this side dish delivers both ease and “wow” factor.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Carrots (peeled)
Brown sugar
Garlic cloves, minced
Butter (melted)
Olive oil
Salt
Black pepper
Parsley (optional, for garnish)

Directions

Preheat your oven to 220 °C (425 °F) for a standard oven, or 200 °C (400 °F) if using a fan‑forced oven.
Cut the carrots on the diagonal into roughly 4 cm (1.75 in) pieces; halve any thicker ends so that all pieces are of similar size.
In a bowl, toss the carrot pieces with brown sugar, melted butter, minced garlic, olive oil, salt and black pepper until evenly coated.
Spread the carrots out on a baking tray in a single layer so they roast rather than steam.
Roast for 15 minutes, then give them a toss and roast for a further 10 minutes or until the carrots are tender‑crisp and have caramelised edges with a glossy glaze on the tray.
After roasting, toss the carrots in the glaze that’s left on the tray. If using, sprinkle with chopped parsley for a fresh garnish. Serve warm.

Servings and timing

Servings: about 5 as a side dish.
Prep time: 10 minutes.
Cook time: 25 minutes.
Total time: 35 minutes.

Variations

Swap the brown sugar for honey or maple syrup if you prefer a different type of sweetness.
Add a pinch of cinnamon for a subtle warm spice—great for holiday dinners.
For a little heat, stir in a pinch of cayenne pepper or chilli flakes.
Use rainbow carrots (purple, orange, yellow) for a colourful presentation.
If you prefer a stove‑top method (for when your oven is busy), you can sauté the carrots with the sugar‑butter mixture instead of roasting.

Storage/Reheating

Store any leftover glazed carrots in an airtight container in the refrigerator for 2–5 days. To reheat, microwave until warm. If you like, refresh them in a hot oven for a few minutes so the glaze re‑glazes and the edges crisp up a bit.

FAQs

When is the best time to add the garlic?

It’s best to include the minced garlic in the mixture before roasting so it infuses flavour into the carrots from the start.

What size carrots should I use?

You can use any type of carrot—baby carrots, standard or even multicoloured ones. If using larger carrots, cut them into similar‑sized pieces so they cook evenly.

Can I reduce the sugar content?

Yes, you can. The recipe calls for about ¼ cup (40 g) of brown sugar for 1 kg (2 lb) of carrots, but you can reduce it to 1 tablespoon and still get a lovely glaze without being overly sweet.

Can I use frozen carrots?

It’s possible, but fresh carrots tend to give better texture and caramelisation. If you use frozen carrots, thaw and pat them dry to avoid excess moisture.

Can I prepare this ahead of time?

Yes. Roast the carrots until they’re tender‑crisp (not overly soft), cool them, then refrigerate. Reheat later in the microwave or oven before serving.

What temperature should the oven be?

Use 220 °C (425 °F) for a standard oven or 200 °C (400 °F) if using a fan‑forced oven. The higher heat helps achieve caramelised edges without the carrots becoming mushy.

How do I know when the carrots are done?

They should be tender when pierced with a fork (but not falling apart) and have caramelised, slightly golden edges with a glaze coating the tray.

Will the butter burn in a hot oven?

To prevent that, the recipe uses a combination of butter plus oil. The oil raises the burn point so the butter doesn’t scorch while still imparting flavour.

Can I make this vegan/plant‑based?

Yes—swap the butter for a plant‑based margarine or additional olive oil. Use maple syrup instead of brown sugar if desired.

What should I serve this dish with?

This glazed carrots side pairs beautifully with many mains—roast chicken, pork, meatloaf—as long as the main dish isn’t overly sweet. It also works for vegetarian spreads when served with grains or roasted vegetables.

Conclusion

This glazed carrot recipe strikes the perfect balance between ease and elegance. With minimal ingredients and a roasting method that maximises flavour and texture, you’ll end up with a side dish that’s tender, sweet and visually appealing. Whether you’re cooking a weeknight dinner or hosting a gathering, this recipe is a reliable crowd‑pleaser that adds colour and flavour to the table.