Ingredients
Carrots
- 2 pounds carrots, peeled (about 6 cups)
Seasoning and Coating
- 3 tablespoons olive oil
- 4 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven: Preheat your oven to 425°F (220°C) and prepare a sheet pan for roasting.
- Prepare carrots: Peel and slice the carrots diagonally into 2-inch pieces. For carrots thicker than 1 inch, slice them in half lengthwise to ensure even roasting, totaling about 6 cups.
- Mix coating: In a large bowl, whisk together the olive oil, light brown sugar, ground cinnamon if using, salt, and pepper until well combined.
- Toss carrots: Add the sliced carrots to the bowl and toss thoroughly to coat evenly with the seasoning mixture.
- Arrange on sheet pan: Transfer the coated carrots and any remaining liquid onto the sheet pan, placing them cut side down so they touch the tray.
- First roast: Roast the carrots in the oven for 15 minutes, then remove and toss them well to promote even caramelization.
- Second roast: Spread the carrots out again, cut side down, and roast for an additional 10 to 15 minutes until nicely caramelized and tender.
- Final toss and serve: Remove from the oven, toss once more, and serve warm straight from the pan.
Notes
- Light brown sugar provides a mild sweetness and caramelization; dark brown sugar can be used for a deeper molasses flavor.
- Ground cinnamon is optional but adds a warm, aromatic note that complements the sweetness.
- Adjust salt and pepper to taste based on personal preference.
- Use fresh carrots for best flavor and texture.
- For extra crispiness, avoid overcrowding the sheet pan to allow proper roasting.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
