These tasty brown sugar glazed carrots are an easy side dish recipe that is so simple to prepare. Easy enough to make for a family meal but delicious enough to serve at for the holidays and special occasions.
These brown sugar glazed carrots are just the right amount of sweet and seasoned with cinnamon, thyme, rosemary and garlic. Roasted in the oven, they come out so perfectly tender and are delicious with very little effort!
Why you’ll love these Brown Sugar Glazed Carrots:
- Perfect for a crowd: This recipe serves six and is easily halved or doubled, perfect if you are hosting Thanksgiving this year.
- Gluten free: These are a great option if you or someone in your family has a gluten sensitivity.
- Easy: Quick to prep and cook, these carrots are a simple addition to any meal.
How to make Brown Sugar Glazed Carrots
Be sure to see the recipe card below for full ingredients & instructions!
- In a bowl, mix together the carrots with the seasonings.
- Pour over the melted butter and toss.
- Spread out on a lined baking sheet.
Can you make them ahead of time?
I like to serve these glazed carrots as soon as they are ready, but you can prep the carrots and toss them in the butter and seasonings the day before and keep them covered in the fridge. That way, you just need to pop them in the oven when you are ready to serve.
If you have leftovers, they will keep for 3 to 4 days covered in the fridge and can be slowly reheated in the oven.
What do you serve them with?
This vegetable side dish is perfect to serve with roasted dinners and they are ideal for Thanksgiving, Christmas and Easter sides. Serve them with:
Can you overcook carrots?
As with most vegetables, you can overcook them and they can become mushy and loose their flavor. I prefer not to boil my carrots first so they have a nice bite to them and you don’t run the risk over overcooking them.
When you remove them from the oven they should be firm but fork tender.
- Cut the carrots into equal thickness so that they cook through evenly.
- If your carrots are thicker, they may require a few extra minutes in the oven.
- Check that your dried herbs aren’t stale before you use them, they generally have a shelf like of about 6 months.
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy!