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Roasted Brown Sugar Carrots with Herbs

Irresistibly Sweet Roasted Brown Sugar Carrots with Herbs

Discover the delightful sweetness of Roasted Brown Sugar Carrots with Herbs, a perfect side dish for any occasion.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Carrots
  • 1 lb Carrots Baby carrots preferred or cut whole carrots into sticks
For the Glaze
  • 2 Tbsp Unsalted Butter Melted
  • 2 Tbsp Olive Oil
  • 1/4 cup Light Brown Sugar Can be reduced for less sweetness
  • 1 tsp Kosher Salt
  • 1/2 tsp Black Pepper
  • 1 tsp Garlic Powder
For the Herbs
  • 1 tsp Dried Thyme Fresh thyme can be used if available
  • 1 tsp Dried Rosemary Crushed for enhanced flavor
  • 2 Tbsp Chopped Fresh Parsley For garnish
Finishing Touch
  • 1 Tbsp Balsamic Vinegar Optional, drizzled post-roasting

Equipment

  • Oven
  • Baking Sheet
  • Mixing Bowl
  • Whisk
  • Spatula

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Wash and peel carrots. Cut whole carrots into sticks for even roasting or use baby carrots as is.
  3. In a mixing bowl, whisk together melted butter and olive oil, then add brown sugar, salt, black pepper, garlic powder, thyme, and rosemary to create a glaze.
  4. Coat the prepared carrots in the glaze mixture until well-coated.
  5. Arrange the carrots on a baking sheet in a single layer, avoiding overcrowding.
  6. Roast in the preheated oven for 20-25 minutes, flipping halfway through.
  7. Drizzle with balsamic vinegar if using, toss gently, and serve garnished with fresh parsley.

Nutrition

Serving: 1servingCalories: 150kcalCarbohydrates: 22gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 250mgPotassium: 300mgFiber: 3gSugar: 10gVitamin A: 12000IUVitamin C: 10mgCalcium: 40mgIron: 0.6mg

Notes

Ensure even sizing of carrot pieces for uniform cooking. Carrots can be stored in an airtight container for up to 3 days in the fridge or frozen for up to 2 months.

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