Skip to Content

Best Baked Carrot Recipe with Brown Sugar Glaze

Make the best baked carrot recipe with brown sugar glaze. Sweet and spicy side dish with a fresh garnish of carrot tops, parsley, and orange zest.

bowl of brown sugar roasted carrots

Perk up any dinner with delicious oven-roasted carrots glazed with brown sugar sauce. This sweet and spicy carrots recipe is a quick side dish that gets the thumbs up from almost everyone – including kids.

This is one of those carrot recipes that is quick to whip up on busy weeknights, but attractive enough to serve on a special occasion or holiday dinner.

Ingredient Checklist

ingredients for baked carrot recipe with brown sugar

Carrots

Any type of raw carrots will work in this recipe. However, if you use whole carrots with greens on top, use the greens to make a fresh garnish. A fresh sprinkling with carrot leaves is attractive and tasty.

If you grab a bag of carrots without the tops, that is ok too.

In a pinch, even baby carrots will work with this recipe. It will turn out well if all the carrots are roughly the same size. However, baby carrots do not have as much flavor as a whole carrot.

Use them if you have to, but don’t make them your first choice.

Choose carrots that are roughly the same size. If they are different sizes, cut them to the same thickness. This helps them cook evenly.

Roasting is my favorite way to prepare carrots. The roasting process enhances the carrot’s natural sweetness. It bakes, browns, and caramelizes through the Maillard reaction.

Glaze

ingredients for brown sugar butter glaze for carrots

Coat the carrots with a sweet, spicy, buttery glaze before roasting them. A beautiful glaze is a great way to top sweet carrots.

Butter, soy sauce, brown sugar, orange juice, rosemary, chili powder, and nutmeg are a tasty combination.

Fresh Garnish

ingredients for carrot top garnish for brown sugar roasted carrots

Chopped carrot tops, minced fresh parsley, and orange zest make a light, attractive garnish for roasted carrots. When you bake carrots with tops and garnish with this combination, it adds extra flavor. Perfect for a side dish worthy of a holiday meal.

Pro Tips

  • If available, use carrots with tops for this recipe. They are much more aesthetically pleasing, and the tops have a wonderful earthy flavor.

    Any extra carrot greens can be put into fresh green juices or smoothies. 

    If carrots without tops aren’t available, cut the top off of the carrot (leave an ½-inch or so of greens) before quartering.
  • Use parchment paper or aluminum foil on your baking dish. This will keep the carrots from sticking to the pan. And it will make clean up much easier.

Instructions

Prep Work

peeled carrots on a cutting board
  • Preheat the oven to 400°F (200°C).
  • Wash and peel the carrots. Cut off all but about ½-inch of the greens (if using carrots with tops).
thick carrots quartered to bake uniformly
  • Use a sharp knife to cut larger carrots lengthwise, so their width is more uniform. If you prefer smaller carrots, cut them into bite-sized quarters. Your goal is to make them equal in size, so they are all done baking simultaneously.
  • Zest the orange and then juice it. Set the juice and zest aside separately. 

Make the Glaze

buttery brown sugar glaze cooking in pan
  • Heat a small saucepan over medium-high heat on the stovetop. Melt the butter and turn down the heat to medium-low. Add the soy sauce, brown sugar, orange juice, rosemary, chili powder, and nutmeg to the melted butter.
  • Mix well and simmer for about 5 minutes, until the sauce begins to thicken. Remove the butter glaze from the heat and let it cool slightly. Pull the rosemary sprig out and discard it.
  • Place the carrots and the glaze in a zip-top bag. Squeeze the glaze around to coat the carrots.

    Alternately, use a large mixing bowl to toss the carrots and the glaze. If your carrots are small enough, this is effective. However, I find a zip-top bag easier to use.
coating carrots with buttery brown sugar glaze
  • Line a baking sheet or casserole dish with parchment paper or aluminum foil. Alternately, use a grooved roasting pan if you like to see the roast marks on your roasted carrots.

Bake

carrots coated with brown sugar glaze in roasting pan
  • Place carrots on the sheet pan in a single layer. Cover the carrots with the leftover brown sugar mixture from the bowl or bag. Generously sprinkle with salt and pepper.
  • Bake for 20-30 minutes until the carrots begin to brown around the edges. The cooking time depends on the size of the carrots.
  • While the carrots bake, mix the reserved carrot leaves (if using), parsley, and orange zest in a small bowl.
  • When they are finished roasting, remove the tender carrots from the oven. Top them with the fresh herbs and serve immediately. 

Can You Make Ahead?

Brown sugar roasted carrots are one vegetable side dish that is easy to make ahead of time. You have two options.

Prep, then Bake Later

  • Do the prep work ahead of time. Bake later. You can prep up to 48 hours early.
  • Keep the carrots in the bag with the glaze in the refrigerator. Pour the carrots and glaze into the pan and roast when ready to bake.

Bake and then Reheat

Make up to 24 hours early.

  • Bake the brown sugar carrots according to the directions. Then cool and place them in an airtight container in the refrigerator.
  • Reheat in the oven in a baking dish at 350°F (175°C) for 10 to 15 minutes.

Substitutions

There are different ways to change this carrot side dish by swapping a few simple ingredients.

  • Substitute pineapple juice or apple juice for the orange juice in the glaze.
  • Make maple glazed carrots. Maple syrup or honey can replace brown sugar. It will take a few minutes longer for the sweet glaze to thicken when a liquid sweetener is used.
  • Try parsnips or sweet potatoes in place of the carrots. Wash, peel, and cut them to same size before baking.

Variations

The herb topping is a great place to get creative with this recipe.

  • Fresh thyme, dill, and chervil all pair nicely with these sweet and salty carrots.
  • If you mix in a bit of grated garlic, you will have a unique take on an Italian gremolata.
  • Adding a little Parmesan and pine nuts will give it more pesto flavor and texture.

How to Store Leftovers

bowl of roasted carrots with glaze and carrot top garnish

Store leftovers in an airtight container in the refrigerator. They will keep for 4 to 5 days.

Leftovers can also be used as an ingredient in a main dish recipe. Chop the carrots and add them to chicken pot pie, shepherd’s pie, or vegetable soup.

Can You Freeze Roasted Carrots?

If you can’t eat all the carrots within a couple of days, freeze them.

  • Place the carrots in a freezer-safe zip-top bag. Don’t forget to label the bag with the contents and date.
  • Freeze for up to 2 months.
  • To thaw, place the bag of frozen brown sugar baked carrot recipe in the refrigerator overnight.

How to Reheat Baked Carrots

Reheat carrots in the microwave, on the stovetop, or in the oven.

  • A microwave is best to reheat a small amount quickly. Microwave on high power for 45 seconds to 1 minute, depending on the amount of carrots you are reheating.

    Check and add additional time if they aren’t warm enough.
  • Reheat on the stove so you don’t heat up the kitchen. The stovetop is ideal for warming a medium-sized batch.

    Heat a teaspoon or so of olive oil in a skillet. Add the carrots and reheat for about 10 minutes when the pan is hot. Turn the carrots every few minutes, so they heat evenly.
  • Use the oven when you have a big batch of leftover carrots to reheat for dinner. Preheat the oven to 350°F (175°C). Bake in the hot oven for 10 to 15 minutes.

FAQ

How do I make crispy carrots in the oven?

Roasting the carrots with a glaze can make the ends crispy. The browning that happens during baking makes the carrots sweet and crispy.

What are other glazes that work with carrots?

Honey glaze and maple syrup glaze both pair well with carrots.

What other vegetables can be combined with baked carrots?

The best vegetables to combine with brown sugar carrots are parsnips, sweet potatoes and butternut squash. They have similar baking times. As long as all the pieces are a similar size, they will be finished baking at the same time.

What to Serve with Baked Brown Sugar Carrots Recipe

Brown sugar-glazed carrots are a delicious side dish that compliments many meals.

  • Use rotisserie chicken for a regular weeknight dinner and pair it with carrots.
  • Carrots are a great addition to your Easter dinner. Serve with ham, red potatoes, and dinner rolls.
  • Roasted carrots are a popular root vegetable for any holiday table during the winter holiday season. Serve carrots at your Thanksgiving table or Christmas buffet.

More Side Dish Recipes

Looking for more side dishes for weeknight dinners? Check out these tasty recipes.

  • Seasoned Rice. Rice is an easy side dish that compliments burritos, tacos, and enchiladas.
  • Homemade Applesauce (no sugar added). This is a great recipe to serve next time you roast chicken.


Did you like this post? Then let’s be social. FOLLOW ME on PINTEREST and INSTAGRAM to keep up with the latest tutorials, favorite recipes, and interesting happenings.


Yield: 8 servings

Baked Carrots Recipe with Brown Sugar Glaze

bowl of baked carrot recipe with brown sugar

Make the best baked carrot recipe with brown sugar glaze. Sweet and spicy side dish with a fresh garnish of carrot tops, parsley, and orange zest.

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1½ pounds of raw carrots of similar size

Brown Sugar Glaze

  • 4 tablespoons of butter
  • 1 tablespoon of soy sauce
  • 2 tablespoons of brown sugar
  • 1 orange, juiced (about ⅓ cup of orange juice)
  • 1 sprig of rosemary
  • ½ to 1 teaspoon of chili powder
  • ¼ teaspoon of ground nutmeg
  • Salt and black pepper to taste

Garnish

  • ¼ cup reserved carrot leaves, finely chopped
  • ¼ cup parsley (½ cup if not using carrot tops), finely chopped
  • Zest from the orange, about 1 tablespoon

Instructions

Prep Work

  1. PREHEAT the oven to 400°F (200°C).
  2. WASH and PEEL the carrots. Cut off all but about ½-inch of the greens (if using carrots with tops).
  3. CUT larger carrots lengthwise, so their width is more uniform. If you prefer smaller carrots, cut them into bite-sized quarters. Your goal is to make them equal in size, so they are all done baking simultaneously.
  4. ZEST the orange and then JUICE it. Set the juice and zest aside separately.

Make the Glaze

  1. HEAT a small saucepan over medium-high heat on the stovetop. Melt the butter and turn down the heat to medium-low. Add the soy sauce, brown sugar, orange juice, rosemary, chili powder, and nutmeg to the melted butter.
  2. MIX well and simmer for about 5 minutes, until the sauce begins to thicken. Remove the butter glaze from the heat and let it cool slightly. Pull the rosemary sprig out and discard it.
  3. COAT the carrots with the glaze. Place the carrots and glaze in a zip-top bag. Squeeze the glaze around to coat the carrots. Alternately, use a large mixing bowl to toss the carrots and the glaze. If your carrots are small enough, this is effective. However, you may find a zip-top bag easier to use.
  4. LINE a baking sheet or casserole dish with parchment paper or aluminum foil. Alternately, use a grooved roasting pan if you like to see the roast marks on your carrots.

Bake

  1. PLACE the carrots on the sheet pan in a single layer. Cover the carrots with the leftover brown sugar mixture from the bowl or bag. Generously sprinkle with salt and pepper.
  2. BAKE for 20 to 30 minutes until the carrots begin to brown around the edges. The cooking time depends on the size of the carrots.
  3. While the carrots bake, MIX the reserved carrot leaves (if using), parsley, and orange zest in a small bowl.
  4. REMOVE the carrots from the oven. Top them with the fresh herbs and serve immediately.

Notes

  • If available, use carrots with tops for this recipe. They are much more aesthetically pleasing and the tops have a wonderful earthy flavor to them.
  • Extra carrot greens can be put into fresh green juices or smoothies. 

All images and content are ©TheTastyTip.com. If you want to use this recipe and techniques, please take your own photos, write your own description, and link back to this page. Thank you.

Nutrition Information

Yield

8

Serving Size

⅓ cup

Amount Per Serving Calories 108Total Fat 6gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 2gCholesterol 15mgSodium 297mgCarbohydrates 14gFiber 3gSugar 8gProtein 1g

Nutrition information is an estimate only and may vary based on individual ingredients added and cooking methods used.


Did you make this recipe? Tag @thetastytip on Instagram and hashtag it #thetastytip.

Skip to Recipe