Brown Sugar and Rosemary Roasted Carrots are a family favorite all year long. We especially love this recipe in the fall and winter as the rosemary is earthy, comforting, and the perfect complement to a carrot! We love this recipe with Crock Pot Ham or Honey Baked Ham!

Roasted Carrots

Carrots are a family favorite around here.  We all love them any way you serve them.  This roasted carrots recipe is one of our favorites because the roasting process brings out the natural sweetness of the carrots.  We like to use large organic carrots or, our own garden carrots if possible.  They have so much flavor and don’t have as much of the other yucky stuff that comes from all of the pesticides.  I know some people prefer to make roasted baby carrots.  If you prefer the small bite-sized version, you can still make these!  The cooking time may vary a bit, but the process is exactly the same!  Conversely, some people prefer to cook the carrots whole without slicing.  Again, the process is exactly the same, but the cooking time will vary.  You will need to keep them in the oven long, and I might also recommend reducing the oven temp so you don’t burn the edges.

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Rosemary and Brown Sugar Roasted Carrots

Roasted Carrots Recipe

Five minutes is all the prep time you will need for this amazingly sweet side dish.  Peel and slice the carrots.  Combine brown sugar, water, olive oil, rosemary, salt, and pepper and toss.  Perfection is easy!  This whole thing is transferred to a baking dish and baked until the carrots are tender.  We like to slow roast them to allow the natural sugars in the carrots to combine with the brown sugar and herb mixture.    Keep an eye on the cooking time, if you are cooking these as a side dish, opening and shutting the oven can affect cooking time quite a bit.  If you start to see the edges burning it might be time to remove them.  Also, it is best to cook these in a single layer if possible.  It creates even cooking space and your carrots will come out perfectly tender!

sliced carrots

Brown Sugar and Rosemary Roasted Carrots

This roasted carrot recipe is a perfect side dish any time of the year.  We love to pair it with our holiday meals.  The sweetness of the carrots is a nice contrast to most holiday cooking like roast turkey and mashed potatoes and gravy.  If you are looking to put together the perfect holiday menu.  See some of my other holiday recipes below!

Roasted Carrots on a Plate

 

Looking for more Holiday Menu Recipes?

Green Bean Casserole

Mashed Potatoes

World’s Worst Stuffing

Pull-Apart Dinner Rolls

Pumpkin Pie

Pecan Pie

Caramel Apple Pie

Carrots-Blog2
5 from 3 votes

Roasted Carrots

Prep Time 5 mins
Cook Time 40 mins
Total Time 45 mins
Brown Sugar and Rosemary Roasted Carrots are a family favorite all year long. We especially love this recipe in the fall and winter as the rosemary is earthy, comforting, and the perfect compliment to a carrot!

Ingredients

  • 12-14 large carrots, peeled and cut into sticks
  • 2 tablespoons brown sugar
  • 3 tablespoons water
  • 3 tablespoons olive oil, I like EVOO
  • 1 tablespoons fresh rosemary chopped
  • salt and pepper to taste

Instructions

  • Preheat oven to 375°F.
  • In a large bowl, combine all ingredients.  Toss to coat evenly.
  • Transfer to an 8x8 baking dish, and bake until golden brown (stirring occasionally), about 40-50 minutes.
  • Remove from oven and serve immediately.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Super awesome. Always look for recipes to use with qumquats too – so I cut a bunch in half and threw them in the “sauce” with the carrots. It was fantastic!

  2. Quick question – you say to bake in an 8×8 but also say to bake in a single layer. That’s seems tricky for 12-14 carrots. Can you advise?!

  3. I made this for my family of men for a holiday dinner and they loved it! My guys love veggies, and I usually make A LOT of fresh spinach, which I did again, but for an added veggie I made your carrots, and they really went over well. A tad brown on the edges but that was just added sweetness and made the dish look so pretty.
    Thank you so much.@

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