Description
Delicious roasted baby carrots coated in a sweet and buttery glaze that enhances their natural flavors.
Ingredients
Scale
- 1 ½ lbs baby carrots (or chopped regular carrots)
- ¼ cup salted butter (melted)
- ⅓ cup brown sugar
- 1 tsp cinnamon (optional)
- ½ tsp salt
Instructions
- Preheat the oven to 425°F and line a baking sheet with parchment paper or foil for easy cleanup.
- In a large bowl, stir together ¼ cup melted salted butter, ⅓ cup brown sugar, 1 tsp cinnamon, and ½ tsp salt until combined.
- Pat 1½ lbs baby carrots dry with a paper towel, then add them to the bowl and toss until evenly coated in the brown sugar butter mixture.
- Spread the coated carrots onto the prepared baking sheet in a single layer so they roast evenly.
- Bake for 20–25 minutes, flipping halfway through, until the carrots are tender when pierced with a fork.
- Transfer the roasted carrots to a serving dish and spoon any extra glaze from the pan over the top before serving.
Notes
- This recipe works well with regular chopped carrots if baby carrots are not available.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 180
- Sugar: 10g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 6g
- Protein: 1g
- Cholesterol: 15mg