Name: Honey Brown Sugar Roasted Carrots
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 2 pounds (~12 large) carrots, washed, peeled and halved lengthwise; 2 tablespoons olive oil; 2 tablespoons honey (or pure maple syrup); 1 teaspoon apple cider vinegar; 1 teaspoon kosher salt; ½ teaspoon ground cinnamon; ¼ teaspoon ground black pepper; 2 teaspoons fresh thyme, finely chopped; 2 tablespoons fresh parsley, finely chopped; 3 tablespoons brown sugar; Optional garnish: pomegranate seeds, extra parsley, chopped walnuts or pecans

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Sweet, tender, and irresistibly caramelized, these honey brown sugar roasted carrots are a vibrant side dish that balances natural vegetable sweetness with warm spices and fresh herbs. I love how the simple glaze of honey, brown sugar, and aromatic herbs transforms humble carrots into something truly special—perfect for holiday spreads or weeknight dinners alike.

Honey Brown Sugar Roasted Carrots

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 pounds (~12 large) carrots, washed, peeled and halved lengthwise

2 tablespoons olive oil

2 tablespoons honey (or pure maple syrup)

1 teaspoon apple cider vinegar

1 teaspoon kosher salt

½ teaspoon ground cinnamon

¼ teaspoon ground black pepper

2 teaspoons fresh thyme, finely chopped

2 tablespoons fresh parsley, finely chopped

3 tablespoons brown sugar

Optional garnish: pomegranate seeds, extra parsley, chopped walnuts or pecans

Directions

I preheat the oven to 400 °F (205 °C). While it heats, I trim, peel, and halve the carrots lengthwise to make sure they cook evenly.

In a large mixing bowl, I whisk together olive oil, honey, apple cider vinegar, salt, cinnamon, black pepper, thyme, and parsley.

I add the carrots to the bowl and toss them thoroughly so each one is nicely coated in the glaze.

I spread the carrots out on a large baking sheet in a single layer. They roast for about 20 minutes, and I stir once or twice during that time to help them caramelize evenly.

After 20 minutes, I remove the baking sheet and sprinkle the brown sugar over the carrots, then stir gently to coat.

I return the carrots to the oven and roast for another 15–20 minutes, or until they’re tender and beautifully glazed.

I serve them warm, garnished with pomegranate seeds, more parsley, and nuts if I want extra texture and a festive touch.

Servings and timing

This recipe makes 6 to 8 servings, ideal for a family meal or holiday gathering.

Prep time: 10 minutes

Cooking time: 35 minutes

Total time: 45 minutes

Calories: Approximately 166 kcal per serving (estimated)

Variations

I sometimes swap the honey for pure maple syrup when I want a more autumnal, earthy flavor.

For a spicy kick, I like to add a pinch of cayenne pepper or crushed red pepper flakes to the glaze.

When I’m going for a smoky profile, I replace the olive oil with a touch of melted butter and a dash of smoked paprika.

For an extra luxe presentation, I roast the carrots whole (if they’re thin enough) and glaze them in the same way.

Instead of parsley, I’ve used fresh mint for a unique twist, especially in spring menus.

Storage/Reheating

To store leftovers, I place the cooled carrots in an airtight container and refrigerate them for up to 4 days. When reheating, I like to warm them in a 350°F (175°C) oven for about 10 minutes so they stay caramelized, but they also microwave well in 30-second bursts. I avoid freezing them since their texture becomes too soft after thawing.

FAQs

How do I keep the carrots from becoming too soft?

I make sure not to overcook them during the second roasting stage. I check for tenderness around the 15-minute mark after adding the brown sugar and remove them once they’re just fork-tender.

Can I use baby carrots instead of large carrots?

Yes, I can use baby carrots, but I reduce the roasting time slightly since they cook faster. I still make sure to toss them well in the glaze for even coverage.

What if I don’t have fresh thyme or parsley?

I’ve used dried thyme in a pinch—just ½ teaspoon instead of 2 teaspoons fresh. For parsley, I sometimes skip it or substitute with a little chopped cilantro or basil depending on the flavor profile I want.

Is this recipe vegan-friendly?

If I use pure maple syrup instead of honey, then yes, the recipe becomes entirely plant-based.

Can I make this dish ahead of time?

Yes, I often roast the carrots a few hours ahead and reheat them in the oven before serving. I wait to garnish until just before serving so everything looks fresh.

Conclusion

Honey brown sugar roasted carrots are a comforting and flavorful side dish that I turn to again and again. The sweet, herby glaze elevates simple carrots into a crowd-pleasing favorite that works just as well for a holiday dinner as it does for a casual weeknight meal. With their beautiful color, tender texture, and rich flavor, they’re a dish I know will never go out of style.

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Honey Brown Sugar Roasted Carrots

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Author: Cheryl
Total Time: 45 minutes
Yield: 6 to 8 servings
Diet: Vegetarian

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Description

Sweet, tender, and caramelized, these honey brown sugar roasted carrots are a vibrant side dish made with a glaze of honey, brown sugar, olive oil, and herbs. Perfect for holidays or everyday dinners.

Instructions

Preheat oven to 400°F (205°C). Trim, peel, and halve the carrots lengthwise.
In a large bowl, whisk together olive oil, honey, apple cider vinegar, salt, cinnamon, black pepper, thyme, and parsley.
Add the carrots and toss until evenly coated in the glaze.
Spread the carrots on a large baking sheet in a single layer and roast for 20 minutes, stirring once or twice.
Remove from oven, sprinkle brown sugar over the carrots, and stir gently to coat.
Return to the oven and roast for another 15–20 minutes, until tender and caramelized.
Serve warm, garnished with pomegranate seeds, extra parsley, and nuts if desired.