Carrots baked in a sweet brown sugar glaze are tender and delicious and a perfect side for roast Sunday dinners or Thanksgiving.
Most people make glazed carrots by cooking them in a pot on the stovetop, but if you haven’t tried baking them in the oven, you’re missing out.
Brown sugar and butter melt together in a skillet on the stove top to create a sweet glaze, that’s extra delicious with added ground cinnamon. Believe me, these carrots are sweet and amazing.
Roasting the carrots concentrates their flavor and they caramelize in the butter glaze. They’re super easy to make and I love the fact they can be made in the oven. It only takes about 25 minutes for the carrots to tenderize in the heat of the oven. They can be cooked along with a Sunday roast if you have a nice big oven, with two shelves.
Perfect with roast beef, roast chicken or lamb and, of course, turkey, these carrots often feature on my Sunday dinner menu.
Carrot Glazing Tips:
You may wonder which carrots are best for glazing. I like baby carrots, since I don’t have to peel, just open the packet and toss. However, any carrots will work for this recipe. You can cut regular carrots in discs or julienne then into strips. The key is to make sure the carrot pieces are similar in size.
Glazed carrots taste best when freshly made and served immediately when they are just tender-crisp and their outer surface is caramelized. However, if you have leftovers there’s absolutely no problem with saving them in the refrigerator. They’ll stay fresh in an air-tight container for 2 to 4 days. All you have to do is reheat them in the microwave. They won’t be as good as on the first go round, but they still go down a treat in my house.
These carrots cook quickly in the oven. They only take 25 minutes to cook, but the key is a hot oven (I recommend 400 degrees Fahrenheit). If these carrots stay in the oven too long, they lose their appetizing appearance. They can become wrinkled pretty quickly.
If you cook these carrots over 400 degrees, then add a little oil to the glaze, since the butter alone will burn at very high heats.
I am also issuing a warning with this recipe. If you don’t like sweet veggies, then this may not be the recipe for you. Carrots are sweet without any added sugar, so be warned that this glaze makes them super sweet. Baking in the oven concentrates their flavors and sweetness even further. I could eat a whole bowl of these carrots and forget about the meat and spuds.
Ingredients for Baked Brown Sugar Carrots:
Here you’ll find a quick list of what you’ll need for this recipe. Check out the printable recipe at the bottom of this post for US and Metric equivalent versions of the recipe. There you can choose the measurement system that works best for you.
- baby carrots
- brown sugar
Directions for Glazed Baked Baby Carrots:
Pre-heat the oven to 400 degrees.
Heat a skillet on medium-high heat.
Add the butter, brown sugar and cinnamon and heat until melted and fully combined. Stir frequently to avoid burning.
I use a full tablespoon of cinnamon, which can make these carrots very flavorful. If you’re not a big fan of cinnamon, cut back the amount to about 1 teaspoon. If you don’t like cinnamon at all, then simply leave it out of the recipe.
Place the carrots in a casserole dish.
Pour the butter and brown sugar mixture over the carrots.
Bake for 25 minutes or until the carrots are tender.
Serve and enjoy.
I hope you enjoy this delicious side dish.
Here’s the printable recipe.
Brown Sugar Glazed Baked Carrots
- 1.75 Quart Oval Baking Dish
- 2 pounds baby carrots
- 2 ounces butter
- ¼ cup brown sugar
- 1 tablespoon ground cinnamon
- Pre-heat oven to 400° Fahrenheit or 200° Celsius.
- Heat a large skillet on medium-high heat. Add the butter, brown sugar and cinnamon. Stir as the glaze simmers.
- Add the carrots in to a 1.5 to 2 quart casserole dish. Pour the brown sugar mixture over the carrots.
- Bake for 25 minutes or until carrots are tender. Serve warm.
Nutrition Information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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Thanks for following my recipes and ramblings.
Slán agus beannacht,
(Goodbye and blessings)
Irish American Mom
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