Introduction

These Sweet & Savory Brown Sugar Glazed Carrots are a perfect side dish that combines caramelized sweetness with a touch of savory depth. Featuring fresh roasted carrots coated in a glossy glaze of butter, brown sugar, soy sauce, and aromatic spices, this recipe is both simple and impressive for any meal.

A white oval dish filled with several layers of thinly sliced carrot rounds, cooked and lightly glazed, giving them a shiny orange appearance. The carrot slices are sprinkled with small pieces of green herbs and black pepper, adding texture and color contrast. A silver spoon rests on the right side of the dish, partially submerged in the carrot slices with some sauce pooling at the bottom. The dish is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1½ pounds (≈ 700 g) carrots, peeled and cut into ½‑inch sticks
2 tablespoons unsalted butter
1 tablespoon olive oil
¼ cup packed dark brown sugar
2 teaspoons soy sauce (low‑sodium)
1 teaspoon freshly grated ginger
1 clove garlic, minced
½ teaspoon orange zest
½ teaspoon sea salt, or to taste
¼ teaspoon freshly cracked black pepper
Optional: pinch of red‑pepper flakes for heat

Instructions

Step 1: Preheat the oven to 425°F (220°C). Trim the tops and bottoms off the carrots, then cut into uniform ½-inch sticks. Pat the carrot sticks dry with a kitchen towel to ensure even roasting.
Step 2: In a small saucepan over medium heat, melt the butter and olive oil together. Stir in the brown sugar until dissolved and bubbling. Add soy sauce, grated ginger, minced garlic, and orange zest. Reduce heat to low and simmer for 2–3 minutes to let the flavors meld.
Step 3: Toss the carrot sticks in a large bowl with the prepared glaze, making sure each piece is evenly coated.
Step 4: Spread the glazed carrots in a single layer on a parchment-lined baking sheet to prevent steaming and encourage caramelization.
Step 5: Roast in the preheated oven for 20–25 minutes, stirring once halfway through. The carrots should develop a deep amber color and become tender-crisp.
Step 6: Remove from the oven and sprinkle with sea salt, cracked black pepper, and optional red-pepper flakes. Toss gently, then let rest for 2 minutes to allow the glaze to thicken slightly before serving.

Tips & Variations

Use uniformly sized carrots to ensure even roasting and glaze absorption.
Add a pinch of cinnamon or nutmeg for a warm, spiced note.
For extra brightness, finish with a squeeze of fresh orange juice or a sprinkle of chopped fresh herbs like parsley or thyme.
Swap soy sauce for tamari to make this recipe gluten-free.
To add texture, sprinkle toasted sesame seeds over the finished dish.

Storage

Store leftover glazed carrots in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat or in the microwave until warmed through, adding a splash of water or olive oil if needed to loosen the glaze.

How to Serve

A close-up of a black pan filled with sliced carrots cooked in a glossy sauce, each carrot slice bright orange with a slightly soft texture, sprinkled with small green herb bits; a shiny silver spoon rests inside the pan touching the carrots. To the right of the pan, there is a halved lemon with a pale yellow inside and a few seeds visible, placed on a gray cloth, next to sprigs of fresh green rosemary. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use baby carrots instead of cutting regular carrots?

Yes, baby carrots can be used, but trim any rounded ends to create flat surfaces for better roasting and glaze adherence. Adjust the roasting time slightly to ensure they become tender-crisp.

How can I make this recipe vegan?

Replace the unsalted butter with a plant-based butter or additional olive oil. The rest of the ingredients are already vegan-friendly, making this an easy dish to adapt.