Dish out this richly sweet and garlicky side with your favorite main for dinner.
The only thing better than a raw carrot fresh from the garden is a whole bunch of chopped carrots prepared in brown sugar and butter. I’m kind of drooling just thinking about it! Brown sugar carrots were a favorite of mine when I was little because although my mom served them with dinner, they tasted like candy. That warm, salty sweetness with a twang of garlic and a dash of cinnamon had me feeling like it was Christmas, even when it wasn’t.
That’s the beauty of brown sugar carrots—they’re just as enjoyable on casual weeknights as they are during the holidays. Every tender piece of sweet carrot complements savory dinner dishes like steak, meatloaf, or turkey. But it also pairs well with scrambled eggs and breakfast potatoes in the morning. Although they might not seem like it, brown sugar carrots are dynamic and versatile.
Garnished with fresh parsley or your preferred herb, this bright orange root veggie has a chance to shine on the dining table, no matter what you pair it with. Adults and kids alike can taste the magic in each mouthwatering bite.
What’s the difference between brown sugar and white sugar?
While both brown and white sugar are derived from sugar cane, the way in which each is processed differs. Brown sugar has its earthy hue and rich flavor because it still contains some molasses. White sugar, however, is refined to remove the molasses, resulting in a more saccharine taste and blanched color. In this recipe, brown sugar’s deep and toffee-like flavor elevates the carrots to a special dish that stands out among the rest.
How do I store leftovers?
Leftover brown sugar carrots can be stored in an airtight container in the fridge for up to 5 days. Alternatively, you can transfer them to a freezer-safe bag or container and freeze them for 2-3 months. Just make sure to thaw them in the fridge overnight before reheating. When you’re ready, heat them up in the oven at 350°F for 10-15 minutes, until they’re completely warm.
Serving suggestions
If you’re craving a decadent dinner, pair brown sugar carrots with Steak And Potatoes, Instant Pot Chicken And Rice, or Air-Fryer Meatloaf and Grilled Sweet Potatoes. But if you want to try a bold and beautiful breakfast or brunch, take a page out of my cookbook and serve them with Zucchini And Eggs plus Sweet Potato Hash Browns and Garlic Toast. You’d be surprised by how many different servings you can come up with!
Ingredients
- 2 pounds carrots
- 5 tablespoons brown sugar
- 1 1/2 tablespoons unsalted butter melted
- 1 1/2 tablespoons olive oil
- 2 garlic cloves minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
- Fresh parsley for garnish optional
Instructions
- Preheat your oven to 425°F.
- Cut the carrots diagonally into 1 1/2-inch segments. For thicker carrots, halve the slices for uniform cooking.
- In a bowl, combine the carrots with brown sugar, melted butter, olive oil, minced garlic, salt, and cinnamon until they are evenly coated.
- Spread the carrots on a parchment-lined baking sheet. Roast for 15 minutes, stir, then roast for another 10-15 minutes until tender and caramelized. Optionally, sprinkle with fresh parsley before serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
Leave a Comment