Brown Sugar Glazed Carrots Recipe

Let’s be honest, the humble carrot doesn’t always get the spotlight it deserves.

But that all changes, right here, right now. We’re about to transform this everyday veggie into a show-stopping side dish that might just steal the whole meal.

And the secret? We’re taking them for a roast.

Why Roasting is a Game Changer

You might think of glazed carrots as a stovetop affair, a quick simmer in a sugary sauce. And sure, that works.

But roasting, oh, roasting is where the real magic happens. It coaxes out a deep, natural sweetness you never knew was hiding in there.

You get these incredible, caramelised edges that are just, well, they’re a bit of a revelation.

Ingredients Needed for the Recipe

• 1 kg / 2 lb carrots, peeled
• 1/4 cup (40g) brown sugar, loosely packed
• 2 garlic cloves, minced
• 2 tbsp butter (30g), melted
• 1 tbsp olive oil
• 1/2 tsp salt
• 1/4 tsp black pepper
• Parsley, for garnish (optional)

The Butter and Oil Alliance

You might wonder why we use both butter and oil. It’s a simple, clever little trick, really.

Butter gives us that irreplaceable, rich flavour we all love, but it can burn in a hot oven. Oil, on the other hand, has a higher smoke point.

So, by joining forces, they create the perfect, non-burnt, gloriously tasty coating for our carrots.

How to make Brown Sugar Glazed Carrots?

Preheat and Prepare

First things first, get that oven nice and hot. Preheat it to 220°C/425°F (standard) or 200°C/400°F (fan).

A properly hot oven is our best friend here—it gives the carrots those beautiful, caramelised edges without turning them to mush.

Cut the Carrots

Now, let’s tackle the carrots. Cut them on the diagonal into pieces about 4cm or 1.75 inches long.

If you have a particularly thick end, just slice it in half lengthwise so everything cooks at the same, even pace. Consistency is key!

The Flavorful Toss

This is the fun part. Plunk all your carrot pieces into a large mixing bowl.

Now, add the brown sugar, melted butter, minced garlic, olive oil, salt, and pepper. Toss it all together until every single piece is lovingly coated. Don’t be shy!

Into the Oven They Go

Pour the coated carrots onto a baking tray and spread them out into a single layer. Crowding the pan is the enemy of caramelisation.

Roast them for 15 minutes, then take a moment to give them a good toss. This ensures every side gets a chance to shine.

The Final Roast and Serve

Pop the tray back in for a final 10 minutes. You’re looking for the carrots to be tender and sporting those gorgeous, dark, caramelised edges.

Once out, toss them immediately in the glorious, sticky glaze that’s formed on the tray. A sprinkle of fresh parsley adds a lovely, fresh finish.

What to Serve With Your Glazed Carrots

These carrots are incredibly versatile, a true chameleon at the dinner table. They are simply magnificent next to a classic roast chicken or a juicy pork loin.

They also hold their own alongside weeknight heroes like meatloaf or crispy pan-fried fish. Honestly, they elevate just about everything.

And for a holiday table? They are an absolute must-have, bringing a touch of sweet, glossy elegance to the feast.

Tips

Don’t skip the olive oil! It protects the butter from burning in the high heat of the oven, ensuring a perfect, not-bitter, glaze.

For the best caramelisation, make sure your carrots are in a single layer on the tray with a little space between them. No overlapping allowed!

If you want to make these ahead, just undercook them slightly. Pull them out when they’re tender but still have a bit of a bite for the best texture upon reheating.

Can I Use Different Types of Carrots?

Absolutely, you can! This recipe is wonderfully forgiving when it comes to the star ingredient.

Those cute little baby carrots or Dutch carrots are perfect, just give them a scrub. Standard carrots work beautifully, as you can see.

And if you find a bunch of multi-coloured carrots, grab them! They make the final dish look spectacularly vibrant and inviting.

Storing and Reheating for Later

Got leftovers? Lucky you. Let them cool completely before tucking them into an airtight container in the fridge.

They’ll keep perfectly for 2 to 5 days. When you’re ready, reheat them gently in the microwave or a warm oven.

The glaze might have soaked in a bit, but the flavour will be just as wonderful as the first time around.

What If I Find Them Too Sweet?

That’s a fair question, and it’s your kitchen, your rules! These are glazed carrots, so a touch of sweetness is the whole point.

But you can absolutely dial it back. The sugar can be reduced right down to a single tablespoon, and you’ll still get a beautiful, light glaze.

I do this myself sometimes, especially if I’m serving them with a main that already has a slightly sweet element to it.