Caramelized Roasted Carrots

We just wrapped up a busy weekend in preparation for an even busier week. Our weekend consisted of grocery shopping for the whole month and cleaning and organizing our kitchen and master bedroom. I love ending a Sunday feeling very productive.

However, I know I still have many hours of work ahead of me over the next few days. But if I play my cards right, I’ll make the rest of my month so much easier!

Tomorrow’s plans include prepping and dealing with 10 pounds of ground beef, making 6 dozen muffins, a batch of sausage balls and making a few pounds of caramelized roasted carrots. If I’m feeling really ambitious, I might try to fit in a few more things too, but I’m not going to count on it.

Now, on to the recipe. You know those caramelized roasted carrots I mentioned above? Well, I made a batch of them tonight and they flew off everyone’s plates. They were just the right amount of sweet with an awesome of texture of soft outside and crunchy inside.


Caramelized Roasted Carrots

  • 1 lb. carrots, peeled and sliced into long matchsticks
  • 2 T. butter, cut into small pieces
  • 1/3 c. brown sugar

1. Heat oven and baking sheet to 425 degrees. Once oven is hot, removed baking sheet. Spread carrots on sheet and dot with butter pieces. Place is oven and bake for 15 minutes.


2. Remove carrots, stir around and sprinkle brown sugar on top. Return to oven for another 15-20 minutes. Stir once during  the second cooking time.

9 thoughts on “Caramelized Roasted Carrots

  1. My husband just requested carrots as a side dish sometime this week, and I realized that I can’t remember the last time I tried to cook them. Think this would work with baby carrots?

  2. You mentioned that you are cooking them ahead of time. How will you store these to reheat? Sounds delicious! I recently discovered that the 4 y.o. and the 1 1/2 y.o. LOVE cooked carrots topped with butter and honey.

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