Damn Delicious

Cinnamon Brown Sugar Carrots

No-fuss easy peasy carrots glazed with butter, brown sugar and cinnamon. These carrots are sweet, savory, and simply amazing!

Cinnamon Brown Sugar Carrots - No-fuss easy peasy carrots glazed with butter, brown sugar and cinnamon. These carrots are sweet, savory, and simply amazing!

Butter. Brown sugar. Cinnamon. Orange zest. And the secret ingredient of all: molasses.

These four key ingredients come together for the most decadent side dish of all, except it’s one of the easiest dishes to whip up.

Cinnamon Brown Sugar Carrots - No-fuss easy peasy carrots glazed with butter, brown sugar and cinnamon. These carrots are sweet, savory, and simply amazing!

All you have to do is give these carrots a quick roast while you create that epic glaze so once the carrots come out of the oven, you can throw them right in, swimming in all that glory.

Best of all, these carrots have just enough sweetness to satisfy that sweet tooth.

Cinnamon Brown Sugar Carrots - No-fuss easy peasy carrots glazed with butter, brown sugar and cinnamon. These carrots are sweet, savory, and simply amazing!

You can even go the extra mile and fry the carrot tops in melted butter.

After all, you can never have too much butter during the holidays, right?

Cinnamon Brown Sugar Carrots

No-fuss easy peasy carrots glazed with butter, brown sugar and cinnamon. These carrots are sweet, savory, and simply amazing!

10 minutes15 minutes

Ingredients:

  • 2 pounds carrots, halved lengthwise, tops reserved
  • 2 tablespoons olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 1/4 cup unsalted butter
  • 1/4 cup brown sugar, packed
  • Zest of 1 orange
  • 1 teaspoon molasses
  • 1/4 teaspoon ground cinnamon
  • Pinch of ground nutmeg

Directions:

  1. Preheat oven to 375 degrees F.
  2. Lightly oil a baking sheet or coat with nonstick spray. Place carrots in a single layer onto the prepared baking sheet. Add olive oil, salt and pepper, to taste. Gently toss to combine.
  3. Place into oven and bake for 10-12 minutes, or until just tender.*
  4. In a small saucepan over medium heat, combine butter, brown sugar, orange zest, molasses, cinnamon and nutmeg, stirring constantly, until sugar is dissolved and mixture is bubbly, about 4-5 minutes.
  5. Reduce heat; stir in carrots and cook, stirring occasionally, until glazed and heated through, about 3-4 minutes.
  6. Serve immediately, garnished with reserved tops, if desired.

Notes:

*Cooking time will vary depending on the size and thickness of the carrots.

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Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving
Calories 209.2 Calories from Fat 113.4
% Daily Value*
Total Fat 12.6g 19%
Saturated Fat 5.5g 28%
Trans Fat 0.4g
Cholesterol 20.3mg 7%
Sodium 108.7mg 5%
Total Carbohydrate 24.6g 8%
Dietary Fiber 3.8g 15%
Sugars 16.7g
Protein 1.5g 3%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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12 comments

  1. Can you use a substitute for molasses? Or would you recommend not swapping it out?

    • Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Chrissy!

  2. I read this yesterday and was intrigued to try it myself. The secret ingredient had me do it 😉

    I think I roasted them just a bit too much but that did not reduce the pleasure of this dish. Next time I think I will add some wine or honey to this mix to spice things up a bit.

    Thank you for sharing this vegetarian dish 🙂

  3. I tried to make this the way it is written twice and the sauce became a clump of candy each time.  I then made this again and tossed ingredients on top of hot, roasted carrots and added a 1/4 cup honey and it was perfect.  

  4. I am making this with your  Garlic parmesan roasted potatoes and slow cooker bacon wrapped pork loin.
    Have a feeling tonight’s supper is going to rock . Thank you for your wonderful recipes 🙂

  5. CHUNGAH 

    Like genuinely, I am not an enormous cooked carrots individual but rather I am interested to attempt carrots along these lines. I think including cinnamon and cocoa sugar will make these more pleasant to eat…

    Dharmendar Rai 

  6. If I wanted to make this the day before, would I still combine all the sauce and carrots or would I leave them separate until serving time?

  7. Will definitely try carrots done this way. I usually do them with olive oil, cinnamon & coriander but the molasses is intriguing. 

  8. Like seriously, I am not a huge cooked carrots person but I am curious to try carrots this way. I think adding cinnamon and brown sugar will make these more enjoyable to eat! Thanks for sharing!

  9. What a perfect combo of fall flavors in one dish! I love that molasses is the secret ingredient, it’s one of my favorites! 🙂

    Dani | http://www.styledvariety.com