Roasted Baby Carrots with Brown Sugar & Spice
Tender, caramelized baby carrots roasted with butter, brown sugar, cardamom, ginger and a hint of cayenne. Weeknight easy and holiday worthy.
Servings: 6
Cost: $5
Equipment
- sheet pan
- measuring spoons
- whisk
Ingredients
- 8 tablespoons unsalted butter melted
- 2 pounds baby carrots
- 3 tablespoons packed brown sugar
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon cayenne pepper use less for mild
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon freshly ground black pepper
- Optional: 1 tablespoon chopped fresh parsley; 1 teaspoon orange or lemon zest
Instructions
- Preheat oven to 425°F. Place a large rimmed sheet pan in the oven to heat.
- In a large bowl, toss carrots with melted butter, brown sugar, ginger, cardamom, cayenne, salt and pepper until evenly coated.
- Carefully remove the hot pan and spread carrots in a single layer with space between.
- Roast 25–30 minutes, stirring once halfway, until edges are caramelized and centers are tender.
- Taste and adjust seasoning. Garnish with parsley and citrus zest, if using. Serve immediately.
Notes
Spice swaps: No cardamom? Use 1/2 tsp cinnamon + a pinch of nutmeg.
• Sweetener options: Maple syrup or honey work—use 2 to 2 1/2 tablespoons.
• Dairy-free: Swap butter for 6 tablespoons olive oil; reduce roasting time by a few minutes if browning quickly.
• Make-ahead: Roast 20 minutes; cool. Rewarm at 425°F for 5–8 minutes to finish.
• Whole carrots: Peel and cut into 1/2-inch thick pieces; add 5–10 minutes to roasting time.
• Salt: If using table salt, reduce slightly (it’s saltier than kosher).
• Sweetener options: Maple syrup or honey work—use 2 to 2 1/2 tablespoons.
• Dairy-free: Swap butter for 6 tablespoons olive oil; reduce roasting time by a few minutes if browning quickly.
• Make-ahead: Roast 20 minutes; cool. Rewarm at 425°F for 5–8 minutes to finish.
• Whole carrots: Peel and cut into 1/2-inch thick pieces; add 5–10 minutes to roasting time.
• Salt: If using table salt, reduce slightly (it’s saltier than kosher).
Nutrition
Calories: 212kcal | Carbohydrates: 19g | Protein: 1g | Fat: 15g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 40mg | Sodium: 509mg | Potassium: 381mg | Fiber: 5g | Sugar: 13g | Vitamin A: 21352IU | Vitamin C: 4mg | Calcium: 60mg | Iron: 2mg