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 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!
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! I also have Crispy Parmesan Carrots you will love!
More Holiday Recipes
Roasted Carrots
Ingredients
- 12-14 medium carrots*, peeled and cut into sticks
- 2 tablespoons brown sugar
- 3 tablespoons water
- 3 tablespoons extra virgin olive oil
- 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 carrots evenly.
- Transfer to an 8×8-inch baking dish. Bake until golden brown (stirring occasionally), about 40-50 minutes.
- Remove from oven and serve immediately.
Notes
Did you make this recipe?
Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.
FANTASTIC! I love new veggie recipes. thank you.
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!
Would rather something other than rosemary. Suggestions?
I use 1-2T orange juice concentrate, salt, and lemon pepper.
How many net carbs for a portion. Hubby is diabetic. Thanks.
Could you use baby carrots instead?
looks great
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?!
I will make this on Sunday
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.@
All of those carrots fit in a; 8” pan??
Yes. I’m not trying to trick you or anything.