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!

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.  I like to slow roast them to allow the natural sugars in the carrots to combine with the brown sugar and herb mixture.   

Tips for Perfect Roasted Carrots

  • Keep an eye on the cooking time. Every oven can vary and if you are opening the oven often, it could affect the end result.
  • Try to roast these in a single layer. That will create even cooking and ensure they are all tender!
sliced carrots

Brown Sugar and Rosemary Roasted Carrots

I am not a huge rosemary person, but I do love the aromatics it adds to this recipe. And then the brown sugar sweetens it up a bit, which is wonderful!

Roasted Carrots on a Plate

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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 8×8 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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