Recipe video above. The most amazing quick and easy roasted carrots! Roasting brings out the best in carrots, always. And the caramelised edges are the BEST - it's the only way I make Glazed Carrots!
Prep time: PT10M
Cook time: PT25M
Total time: PT35M
Rating
4.86 stars (62 reviews)
Keywords
Glazed Carrots, Roasted Carrots
Ingredients
1 kg / 2 lb carrots (, peeled (Note 1))
1/4 cup (40g) brown sugar (, loosely packed (Note 2))
2 garlic cloves (, minced)
2 tbsp butter (30g) (, melted (or olive oil))
1 tbsp olive oil
½ tsp salt
¼ tsp black pepper
Parsley (, for garnish (optional))
Categories
Side
Steps
Preheat oven to 220C/425F (standard) or 200C/400F (fan).
Cut carrot on the diagonal into 4cm / 1.75” lengths. Halve thicker end so they are all roughly the same width.
Toss in a bowl with sugar, butter, garlic, oil, salt and pepper. Pour onto tray, spread out.
Roast 15 minutes. Toss, then roast a further 10 minutes until soft and caramelised on the edges with plenty of glaze left on the tray.
Toss carrots in the glaze, sprinkle with parsley if using. Serve warm.
Nutitrion
Serving Size: 1 serving
Calories: 191 kcal
Carbohydrates: 30 g
Protein: 2 g
Fat: 7 g
Saturated Fat: 3 g
Cholesterol: 12 mg
Sodium: 414 mg
Sugar: 20 g
Reviews
Sophia Barone on 2026-04-17 (5 stars): This is my go to carrot side dish recipe. Delicious!
Stacy Brown on 2026-04-07 (5 stars): Perfect side for Easter.
Stephanie on 2026-04-06 (3 stars): Hmm not sure where I went wrong, I followed directions and don’t have any “glaze” or much caramelization. More like roasted carrots.
Melissa Black on 2026-03-23 (5 stars): Simply delicious! So easy to make with an elevated appearance and taste. My kids loved them and it’s a great recipe to convince picky eaters. Thank you!
Ann on 2026-03-12 (5 stars): I’ve been making this for about a year, including serving it at holiday meals. Tonight, a double recipe was consumed at a church supper! I only got five pieces out of four pounds of carrots! Lately, I modify it by using about 3 inches of ginger paste (from a tube) per 2 pounds of carrots.
Jerry on 2026-02-03 (5 stars): Tried it and it tasted so good I'm making it again. It was definitely a hit.
Q on 2025-12-24 (5 stars): I did exactly what recipe said for thanksgiving , it definitely exceeded my expectations. And will cook this again for Christmas dinner party
Jill on 2025-11-15 (5 stars): Thank you so much for this recipe! I made them at Christmas last year. I knew none were left over but didn't know they were such a hit until people started asking if I was having them this year. One friend wanted the recipe and wasn't even here last year. The carmelization and not being mushy were the winning parts. Thanks again. Looking forward to trying more of your recipes.
Sankhika Malawana on 2025-07-09 (5 stars): Easy to roast and delicious
Anne on 2025-05-03 (5 stars): omogsh - so easy and oh so very delicious!!
Pam on 2025-04-30 (5 stars): The recipe does not specify what constitutes a "serving" size. I watch my calories and carbs and would appreciate the info :)
Katherine on 2025-03-07 (5 stars): These were so good! And I am NOT a veggie person, so that’s saying something. I actually went back for seconds! Huge bonus that they’re easy to prep ahead of time, so I can just shove them in the oven instead of juggling food prep and my 10-month-old (she liked them too!).
Maureen King on 2025-02-15 (4 stars): I questioned the garlic, when roasting at 425; thought it would burn, and it did. However, scraped it off and the carrots were great. Would make again, just without the fresh garlic. Either leave out or use garlic powder.
Anna on 2024-11-23 (5 stars): Delicious! I've even frozen them so they are ready to cook from frozen still absolutely yummy
Linda G. on 2024-10-25 (5 stars): I usually make glazed carrots on the stove but I looked for an oven recipe to serve as a side for a 14-person dinner. These were a big hit -- no leftovers! I am also now convinced oven is best, even when not cooking for a crowd.
Niki. on 2024-07-12 (5 stars): l'm not particularly fond of carrots so, was cooking these more for the pop of colour than anything else but, they were the star of the dinner. Everyone had 2nds and even 3rds. Including me. My only regret is not making a double quantity.
Alice Chesney on 2024-06-16 (4 stars): I made it as directed and it was delicious. The sugar burnt a bit quickly and I just moved the bulk burnt bits our of the way so the carrot was just tinged.
