Ingredients
Scale
- 1 lb Baby Carrots
- 1/4 cup Brown Sugar
- 1 tsp Cinnamon
- 1 tsp Nutmeg
- 2 Tbsp Butter (melted)
- 2 Tbsp Maple Syrup
- Salt and Pepper (to taste)
- Parsley flakes (if desired)
Instructions
- Preheat the oven: Start by heating your oven to 425°F. You want it nice and hot to get those carrots caramelized and tender in no time.
- Mix the glaze: In a small bowl, combine the brown sugar, cinnamon, nutmeg, melted butter, maple syrup, salt, and pepper. Stir until smooth and glossy. I always taste the glaze at this point—sometimes I sneak in a little more cinnamon because I’m a sucker for those cozy fall vibes.
- Coat the carrots: Place your baby carrots in a large bowl and pour the glaze over them. Toss until the carrots are evenly coated. If you’re anything like me, you’ll want to lick the spoon afterward (go ahead, I won’t tell!).
- Roast the carrots: Spread the glazed carrots in a single layer on your prepared baking sheet. This part’s important—you want each carrot to have enough room to roast evenly. Bake for about 20 minutes, turning the carrots halfway through so they don’t stick or burn on one side.
- Serve and garnish: Once they’re tender and caramelized, take the carrots out of the oven and garnish with parsley flakes, if you like. It’s purely for color, but it does make them look extra pretty!
Notes
How to serve roasted carrots (and make them look fancy)
For presentation, I like to transfer the roasted carrots to a wide serving platter and sprinkle them with fresh parsley or even some toasted nuts for a bit of crunch. They pair beautifully with almost any protein—think roasted chicken, grilled salmon, or even a rich beef roast. You could also serve them over a bed of quinoa or couscous for a hearty vegetarian meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner