Here’s a life hack for you: roast your carrots with brown sugar, and you’ll create a side dish that steals the show. This brown sugar carrots recipe is one of my favorite fall side dishes because it’s foolproof for achieving deliciously tender carrots with perfectly caramelized, crispy edges. Let me show you how it’s done!
Have you ever cooked carrots with brown sugar? It’s a little bit magic. The brown sugar melts into the butter, coating the carrots in a glossy glaze that caramelizes at the edges and brings out their natural sweetness while still letting their earthy flavor shine. They’re cozy enough for a weeknight dinner and just as welcome on a holiday table.
As the carrots cook, the sugars deepen and turn sticky and rich, creating that irresistible sheen. Finish them with buttered pecans for a warm, nutty crunch and a sprinkle of minced parsley for freshness — or use chopped roasted pecans if you prefer. They’re lovely as-is, but that little bit of crunch truly takes them over the top.
How to cut your carrots
For my brown sugar carrots recipe, you could slice your carrots any way you wish, but I find they taste best with a decent amount of surface area to get caramelized – around a two inch segment, cut on a bias (an angle). Try to make them similarly sized so they cook evenly.
You can also use baby carrots to make brown sugar baby carrots!
How to make brown sugar carrots on the stove
If you don’t want to turn the oven on, you can make a similar stovetop version. Grab a pan and add the carrots with a little water, then steam them over medium heat for 8-10 minutes, until they’re just tender. Once the water evaporates, add the other ingredients: butter, brown sugar, garlic, salt, pepper, and cinnamon. Stir to coat all the carrots, cooking them down until everything is caramelized and sticky. It won’t be exactly the same as roasting, but it’s still really delicious!
Brown Sugar Carrots with Buttered Pecans
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Ingredients
- ▢ 2 lb carrots
- ▢ 2 tablespoons butter (melted)
- ▢ ¼ cup brown sugar
- ▢ 2 cloves garlic (finely minced)
- ▢ ½ teaspoon EACH: salt, pepper, and cinnamon
- ▢ Optional: minced parsley (to serve)
Spicy Buttered Pecans
- ▢ 1 teaspoon butter
- ▢ ¼ cup raw pecans (roughly chopped)
- ▢ ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the carrots into 2-inch segments and then cut each of them in half lengthwise. 2 lb carrots
- In a 9×11 inch baking dish, mix the carrots, butter, brown sugar, garlic, salt, pepper, and cinnamon. 2 tablespoons butter, ¼ cup brown sugar, 2 cloves garlic, ½ teaspoon EACH: salt, pepper, and cinnamon
- Roast the carrots for 30-35 minutes, tossing twice during cooking. They are done when the carrots are soft, and the glaze looks caramelized and sticky.
- To make the topping, melt the butter in a small frying pan over medium heat. Add the pecans and cook, stirring frequently, until they turn darker and smell fragrant. Stir in the cayenne pepper. 1 teaspoon butter, ¼ cup raw pecans, ¼ teaspoon cayenne pepper
- Mix the carrots and the glaze in the baking dish and then transfer them to a serving dish and sprinkle with the pecans and a little minced parsley. Optional: minced parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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More carrot sides
Spicy Honey Roasted Carrots
Buttered Carrots
Roasted Dill Carrots (with lemon feta dressing)
Maple Bourbon Glazed Carrots
Brown Sugar Carrots with Buttered Pecans
Ingredients
- 2 lb carrots
- 2 tablespoons butter , melted
- ¼ cup brown sugar
- 2 cloves garlic , finely minced
- ½ teaspoon EACH: salt, pepper, and cinnamon
- Optional: minced parsley , to serve
Spicy Buttered Pecans
- 1 teaspoon butter
- ¼ cup raw pecans , roughly chopped
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the carrots into 2-inch segments and then cut each of them in half lengthwise. 2 lb carrots
- In a 9x11 inch baking dish, mix the carrots, butter, brown sugar, garlic, salt, pepper, and cinnamon. 2 tablespoons butter, ¼ cup brown sugar, 2 cloves garlic, ½ teaspoon EACH: salt, pepper, and cinnamon
- Roast the carrots for 30-35 minutes, tossing twice during cooking. They are done when the carrots are soft, and the glaze looks caramelized and sticky.
- To make the topping, melt the butter in a small frying pan over medium heat. Add the pecans and cook, stirring frequently, until they turn darker and smell fragrant. Stir in the cayenne pepper. 1 teaspoon butter, ¼ cup raw pecans, ¼ teaspoon cayenne pepper
- Mix the carrots and the glaze in the baking dish and then transfer them to a serving dish and sprinkle with the pecans and a little minced parsley. Optional: minced parsley
