Caramelized Roasted Carrots

By
Christina Soong-Kroeger
Christina Soong-Kroeger
Christina Soong-Kroeger is a freelance writer, recipe developer, and photographer behind the "The Hungry Australian" blog.
Learn about The Spruce Eats' Editorial Process
Updated on 04/12/22
Caramelized roasted carrots
The Spruce
Prep: 5 mins
Cook: 25 mins
Total Time: 30 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
92 Calories
6g Fat
10g Carbs
1g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 92
% Daily Value*
Total Fat 6g 8%
Saturated Fat 4g 18%
Cholesterol 15mg 5%
Sodium 242mg 11%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 9%
Total Sugars 6g
Protein 1g
Vitamin C 4mg 22%
Calcium 32mg 2%
Iron 0mg 2%
Potassium 213mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

A favorite vegetable of both kids and adults, carrots are an ideal side dish to please everyone. Simply steamed, however, they can get a bit boring. In this recipe, carrots are tossed with melted butter, brown sugar, and pepper before being roasted until soft and caramelized. They are finished with a sprinkling of sea salt and some chopped parsley or cilantro to make a simple but elegant-looking side dish that is perfect alongside roast chicken or beef. These caramelized roasted carrots can also be served with a chickpea salad and couscous to round out a vegetarian meal. Whether you offer it as part of a weeknight dinner or place a platter on the holiday buffet table, chances are you won't have any leftovers.

For the prettiest presentation, buy carrots with the greens attached and cut off the tops leaving just a short stem (you may also be able to find these prepackaged); rainbow carrots, which can be a combination of purple, pink, yellow, white, and orange, also will make for an attractive side dish. Regular whole carrots, cut lengthwise if too wide, and baby carrots can also be used.

Ingredients

  • 1 bunch carrots, peeled, greens trimmed if needed

  • 2 tablespoons unsalted butter, melted

  • 1 tablespoon brown sugar

  • Freshly ground black pepper, to taste

  • Salt, to taste, sea salt flakes preferred

  • Fresh chopped parsley, or cilantro, for garnish

Steps to Make It

  1. Gather the ingredients. Preheat the oven to 350 F. Line a baking tray with aluminum foil.

    Caramelized roasted carrots ingredients
    The Spruce 

  2. Slice the larger carrots in half lengthwise so that all the pieces are roughly the same size. You may need to quarter extra-large carrots.

    Slice carrots lengthwise
    The Spruce

  3. Arrange the carrots neatly on the lined tray, making sure they don’t overlap.

    Line carrots on baking tray with foil
    The Spruce

  4. Brush the melted butter onto the carrots lightly with a silicone pastry brush.

    Brush melted butter on carrots
    The Spruce

  5. Sprinkle them with the brown sugar before giving them a good grind of black pepper to finish.

    Sprinkle carrots with brown sugar and pepper
    The Spruce

  6. Bake in the oven for around 25 minutes or until soft and beginning to brown.

  7. Sprinkle with the crushed sea salt flakes and garnish with parsley or cilantro.

    Caramelized roasted carrots
    The Spruce

  8. Serve and enjoy.

Tip

Because of the butter and brown sugar, there is a risk of the carrots burning; make sure to check them toward the end of cooking time and pull out of the oven if they are getting too dark.

Recipe Variations

  • This recipe can also be made with parsnips or even sweet potatoes; just be sure to cut them into even-sized pieces before roasting.
  • Add some chopped toasted nuts, such as hazelnuts, walnuts, or pine nuts, at the end along with the salt and herbs.