Brown Sugar Roasted Carrots – sweet and garlicky carrots roasted to perfection! The easiest and most delicious way to enjoy this vegetable!
Roasting vegetables is my very favorite way to prepare them. There is a long list of veggies I never make any other way. It brings out the sweetness and infuses them with so much flavor, my kids always clean the plates. And let’s face it – if you can get your kiddos to eat veggies, you are winning!
These carrots are sweet and garlicky thanks to the mix of brown sugar and garlic powder. Using butter in place of oil makes them melt-in-your-mouth delicious! This is a great quick and easy side dish idea for holiday celebration dinners or busy weeknights.
Watch my video to see how fun these are to make:
You can cut the carrots however you like: into sticks, like I did, or chunks. Stir them well to coat with brown sugar butter mixture and bake until soft. Garnish with chopped parsley and watch them disappear!
My family loves baby carrots roasted with garlic and Parmesan or red potatoes with lemon and garlic but I think it’s safe to say that these carrots disappeared the fastest. They are just that good! Roasted carrots are also fantastic to turn into a soup! Try this recipe from Well Plated.
PIN THIS RECIPE TO YOUR PINTEREST BOARD!
SHARE ON FACEBOOK
- 2 lbs carrots (about 7 medium) peeled
- 3 Tbsp packed brown sugar
- 1/2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp black pepper
- 3 Tbsp unsalted butter melted
Preheat oven to 400 degrees F.
Line a large baking sheet with parchment paper. Set aside.
Cut carrots into sticks or chunks. Place on sheet.
In a small bowl, stir together brown sugar, garlic powder, salt, pepper and melted butter. Drizzle over carrots. Toss to coat.
Roast in the oven for 16 to 18 minutes OR until the carrots are tender. Remove from oven, place onto serving dish.
Other delicious roasted veggie recipes:
Roasted Brussels Sprouts with Apple and Bacon from Barefeet in the Kitchen
Dill Roasted Potatoes with Lemon from Rachel Cooks
Roasted Sweet Potatoes and Brussels Sprouts from Food Charlatan