Description
Delicious roasted carrots caramelized to perfection with a hint of sweetness and spices.
Ingredients
Scale
- 2 pounds carrots (peeled, 6 cups)
- 3 tablespoons olive oil
- 4 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- Salt and pepper to taste
Instructions
- Preheat oven to 425℉. Set out a sheet pan.
- Slice peeled carrots diagonally into 2-inch pieces. If any are thicker than 1 inch, slice them in half lengthwise so they roast evenly. You should end up with about 6 cups.
- In a large bowl, whisk together olive oil, brown sugar, cinnamon (if using), salt, and pepper to taste (I add 1 tsp salt and 1/4 tsp pepper) until well combined.
- Add sliced carrots to the bowl and toss until they’re evenly coated. (Do this in a bowl and not on the sheet pan so carrots are evenly coated.)
- Use a spatula to transfer the coated carrots (and any liquid) onto the sheet pan. Place cut sides down so they’re touching the tray.
- Roast carrots for 15 minutes, remove them from the oven, and toss them well. Space them out again and flip the cut sides down to touch the tray.
- Roast another 10–15 minutes or until carrots are nicely caramelized and tender. Remove from oven and toss once more.
- Serve warm right out of the oven.
Notes
- Note 1: Adjust sugar based on your preference for sweetness.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Sides
- Method: Oven Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 4.5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 0mg