Brown Sugar Glazed Carrots

Glazed Carrots are typically made at the range but they may be a lot more notable roasted!!! Tossed with brown sugar and butter then roasted so that you get suitable caramelized edges with a caramel-like sauce, this a great brief and easy carrot aspect dish that’s so outrageously delicious, you could just have a bowl of this for dinner. (I did!)

Brown Sugar Glazed Carrots

Brown Sugar Glazed Carrots


  • 1 kg / 2 lb carrots, peeled (Note 1)
  • 1/4 cup (40g) brown sugar, loosely packed (Note 2)
  • 2 garlic cloves, minced
  • 2 tbsp butter (30g) , melted (or olive oil)
  • 1 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • Parsley, for garnish (optional)


  • Preheat oven to 220C/425F (standard) or 200C/400F (fan).
  • Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
  • Toss in a bowl with sugar, butter, garlic, oil, salt, and pepper. Pour onto the tray, spread out.
  • Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelized on the edges with plenty of glazes left on the tray.
  • Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.

 Recipe Notes:

* Nice holiday touch is to add ½ tsp of cinnamon! For a kick, add cayenne pepper.

1. Carrots – use any type of carrots. Baby, dutch, purple or standard (as I have done)

2. Sugar – Can be substituted with honey or maple syrup, and can reduce down to 1 tbsp.

Nutrition per serving.

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