Brown Sugar Carrots with Buttered Pecans
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Here’s a life hack for you: roast your carrots with brown sugar, and you’ll create a side dish that steals the show. This brown sugar carrots recipe is one of my favorite fall side dishes because it’s foolproof for achieving deliciously tender carrots with perfectly caramelized, crispy edges. Let me show you how it’s done!
Have you ever cooked carrots with brown sugar? It’s a little bit magic. The brown sugar melts into the butter, coating the carrots in a glossy glaze that caramelizes at the edges and brings out their natural sweetness while still letting their earthy flavor shine. They’re cozy enough for a weeknight dinner and just as welcome on a holiday table.
As the carrots cook, the sugars deepen and turn sticky and rich, creating that irresistible sheen. Finish them with buttered pecans for a warm, nutty crunch and a sprinkle of minced parsley for freshness — or use chopped roasted pecans if you prefer. They’re lovely as-is, but that little bit of crunch truly takes them over the top.
How to cut your carrots
For my brown sugar carrots recipe, you could slice your carrots any way you wish, but I find they taste best with a decent amount of surface area to get caramelized – around a two inch segment, cut on a bias (an angle). Try to make them similarly sized so they cook evenly.
You can also use baby carrots to make brown sugar baby carrots!
How to make brown sugar carrots on the stove
If you don’t want to turn the oven on, you can make a similar stovetop version. Grab a pan and add the carrots with a little water, then steam them over medium heat for 8-10 minutes, until they’re just tender. Once the water evaporates, add the other ingredients: butter, brown sugar, garlic, salt, pepper, and cinnamon. Stir to coat all the carrots, cooking them down until everything is caramelized and sticky. It won’t be exactly the same as roasting, but it’s still really delicious!
Brown Sugar Carrots with Buttered Pecans
Ingredients
- 2 lb carrots
- 2 tablespoons butter (melted)
- ¼ cup brown sugar
- 2 cloves garlic (finely minced)
- ½ teaspoon EACH: salt, pepper, and cinnamon
- Optional: minced parsley (to serve)
Spicy Buttered Pecans
- 1 teaspoon butter
- ¼ cup raw pecans (roughly chopped)
- ¼ teaspoon cayenne pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit. Cut the carrots into 2-inch segments and then cut each of them in half lengthwise.2 lb carrots
- In a 9×11 inch baking dish, mix the carrots, butter, brown sugar, garlic, salt, pepper, and cinnamon.2 tablespoons butter, ¼ cup brown sugar, 2 cloves garlic, ½ teaspoon EACH: salt, pepper, and cinnamon
- Roast the carrots for 30-35 minutes, tossing twice during cooking. They are done when the carrots are soft, and the glaze looks caramelized and sticky.
- To make the topping, melt the butter in a small frying pan over medium heat. Add the pecans and cook, stirring frequently, until they turn darker and smell fragrant. Stir in the cayenne pepper.1 teaspoon butter, ¼ cup raw pecans, ¼ teaspoon cayenne pepper
- Mix the carrots and the glaze in the baking dish and then transfer them to a serving dish and sprinkle with the pecans and a little minced parsley.Optional: minced parsley
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
Made these for a Friendsgiving dinner and these were a hit! Such a unique but awesome flavor with the cinnamon and fresh garlic. Definitely going to make these again in the future.
Aw, I’m so happy they were a Friendsgiving hit! The cinnamon and garlic combo is such a fun flavor twist — I love that you enjoyed it. Thanks so much for sharing your note! 💛
I was so excited to see this recipe for the September challenge! Baby carrots are a favorite snack in my house so I used those and they turned out delicious! What a great flavor combo!
Yay, I’m so glad you joined in the September challenge! Baby carrots are a perfect idea—so happy they turned out delicious for you! 🥕✨
Delicious! Two thumbs up from the whole family, even the picky eaters!
That makes me so happy to hear! Winning over the picky eaters is the ultimate compliment. 🙌
My husband says, “These are delicious. Great for fall. They smell like the holidays.” Nuff said! 🙂
Haha, I love that! Sounds like your kitchen was extra cozy—so happy you both enjoyed them! 😊
Made these for the September challenge! They were really easy to make, and the kids loved them! Perfect dish for the beginning of fall…and I paired them with your honey garlic pork chops…yum yum.
That sounds amazing! I love that you paired them with the honey garlic pork chops—such a cozy fall combo. So glad the kids enjoyed them too! 🍂✨
Can’t go wrong with brown sugar and pecans! Delicious carrots!
Right?! Brown sugar and pecans are such a winning combo—so happy you enjoyed the carrots! 🧡
this is so EZ and SO good! I had a hankering for Boursin cheese today (don’t know why, & I make one way better than any store-bought) but still – off I went and in I came with my Boursin! ” NOW WHAT?” & I remembered this super simple recipe & had garden fresh carrots in the fridge… so guess what!?
Brown Sugar Carrots with Buttered Pecans with a dollop of Boursin (mixed in later) on top!
That sounds incredible!! I never would have thought to add Boursin, but now I *have* to try it—especially with garden fresh carrots. Love how you made it your own. I’d also love to learn how you make Boursin!
this is a photo of my first go with this recipe.. (no Boursin…). served up for a little gathering with pesto tortellini. delicious pairing. highly recommend:)
That looks fantastic! Pesto tortellini sounds like the perfect pairing—so glad it worked well for your gathering!
What a great way to make carrots! Love the variation in texture and flavors. The pecans are an extra step, but worth it.
I’m so glad you enjoyed them! The pecans definitely add that little extra something, and I agree they’re worth the step. Thanks so much for trying the recipe!
Hi Kristen,
These Brown Sugar Carrots look amazing – wondering if these could be made/cooked ahead as during holidays, I try to make as many dishes ahead of time, leaving more room for “day of” preparations, and would I be sacrificing flavor/quality?
Thank you!
Great question! Yes, you can make them ahead—just par-cook the carrots, then store them with the glaze in the fridge. I recommend reducing the cooking time a little, taking them out of the oven when they are still a little crisp, that way they won’t overcook when you reheat them. When you’re ready to serve, reheat gently on the stove with a splash of water or extra butter to bring back that glossy finish and fresh flavor.
Okay, thank you Kristen – this helps a lot, looking forward to making these!
Hi Kristen,
My name is Isabel and I have a question. In a picture for the recipe of carrots with pecans, which looks delicious and I can’t wait to make it. It looks like you have potatoes, can you please give me the recipe for that? I want to make both of your recipes for Thanksgiving.
Thank you in advance and have a Happy Thanksgiving with family.
From
Isabel
Hi Isabel! Those are my crispy roasted potatoes – they’re SO good! I hope you and your family love them, too. Happy Thanksgiving!