These sweet and spicy brown sugar roasted carrots are the perfect easy and tasty side dish, perfect for a weeknight meal but elegant enough for your holiday table!
Brown Sugar Roasted Carrots
Looking for an easy side dish recipe for everyday dinners as well as being special enough to deserve a spot on your holiday table? This roasted carrots recipe is THE ONE! It’s both a little sweet and a little spicy but incredibly delicious! I serve this carrot recipe every Thanksgiving, but sometimes I make them justto snack on because I love them so much!
Why You’ll Love This Recipe
- These roasted carrots are SO good, almost like eating candy! Carrots are a sweet vegetable, but paired with the balsamic vinegar and brown sugar balanced with the black and red pepper these are irresistible!
- Ease of prep! This recipe takes very little time to prep and easy, no-fuss bake time!
- Roasted carrots are easy enough to make on a weeknight as a side for your chicken nuggets, but also they are elegant enough to serve on your holiday table!
Ingredients
To find the full recipe scroll to the bottom of this post to the recipe card!
- Carrots. I like to use whole carrots that are medium / large in size. Just peel them and slice them! You can also use baby carrots as a time saver!
- Balsamic vinegar
- Olive oil
- Light brown sugar. You can also use dark brown sugar as well!
- Kosher salt
- Fresh ground black
- Crushed red pepper. You can use as much or as little as you prefer. I like the spice this adds to the sweetness, so I am generous!
- Fresh parsley to garnish
Tips On How To Make Brown Sugar Roasted Carrots
- Make sure your carrots are all cut the as close to the same size as possible. This allows for even baking time and the prettiest presentation.
- If you feel like your carrots are “glazed” enough, don’t worry. You shouldn’t have too much excess liquid. A little is good, but too much will burn while you’re roasting.
- Feel free to stir the carrots once during baking if desired to ensure they are coated perfectly!
How To Store
These carrots should be stored airtight in the refrigerator for up to 3 days for best freshness.
Description
These sweet and spicy roasted carrots are the perfect easy and tasty side dish perfect for a weeknight meal but elegant enough for your holiday table!
- 8 medium/large carrots
- 3 tablespoons balsamic vinegar
- 2 tablespoon olive oil
- 1/4 cup tablespoon brown sugar
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground black
- 1/2 teaspoon crushed red pepper
- Fresh parsley to garnish
- Preheat the oven to 425° F.
- Peel the carrots and slice each carrot into strips 4- inches long and approximately 3/4 to 1- inch wide. I get 6 – 8 pieces per carrot. Set aside.
- In a large bowl whisk together the balsamic vinegar, olive oil, brown sugar, salt, pepper, and red pepper. Place the carrots into the bowl and stir to coat the carrots evenly with the vinegar mixture. Pour the carrots and extra liquid onto a large baking sheet evenly, arranging the carrots in a single layer on the pan.
- Roast the carrots for 25 – 30 minutes or until balsamic mixture has thickened and carrots are a deep golden brown and tender.
- Garnish with fresh parsley and serve immediately.
Notes
Store airtight in the refrigerator for up to 5 days.
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