Brown Sugar Glazed Carrots and Onions

Why You’ll Love This Recipe

• Turns simple carrots and onions into a restaurant-worthy side with minimal effort.
• Brown sugar and butter create a glossy, caramelized glaze that feels special but is easy enough for weeknights.
• Flexible and forgiving: works with baby carrots, regular carrots, or mixed-color carrots, and can be made ahead.
• Pairs beautifully with roasted chicken, holiday roasts, weeknight pork chops, or a cozy vegetarian grain bowl.

Grocery List

• Produce: Carrots (about 2 lb), 1 large sweet onion (Vidalia, Walla Walla, or yellow), fresh thyme (or dried), fresh parsley (optional).
• Dairy: Unsalted butter.
• Pantry: Olive oil, light brown sugar, fine sea salt, black pepper, balsamic vinegar (optional).

Full Ingredients

Brown-Sugar-Glazed Carrots and Onions

• 2 lb carrots, peeled and cut into 1/2-inch thick sticks or coins (about 6–7 medium carrots)
• 1 large sweet onion (about 10–12 oz), peeled and cut into 1-inch wedges, root end left intact so wedges hold together
• 3 tbsp unsalted butter, melted and slightly cooled
• 1 tbsp olive oil
• 3 tbsp packed light brown sugar
• 1 1/4 tsp fine sea salt, divided (start with 1 tsp in the glaze, reserve 1/4 tsp for finishing)
• 1/2 tsp freshly ground black pepper
• 1 1/2 tsp fresh thyme leaves, chopped (or 1/2 tsp dried thyme)
• 1 tsp balsamic vinegar (optional, for a hint of tang and depth)
• 2 tbsp chopped fresh parsley, for garnish (optional)

Step-by-Step Instructions

Step 1: Preheat the oven and prepare your pan

Set your oven to 400°F (200°C). Give it at least 10–15 minutes to fully preheat; hot, consistent heat is key for good caramelization.

Line a large rimmed baking sheet (about 13 x 18 inches) with parchment paper. This helps prevent sticking and makes cleanup easier. If you do not have parchment, lightly grease the sheet with a bit of oil or butter.

Step 2: Prep the carrots and onions

Peel the carrots and trim off the ends. Cut them into even pieces so they roast at the same rate. You can choose either:

• Sticks: Cut into 2–3 inch lengths, then into 1/2-inch thick sticks.
• Coins: Slice into 1/2-inch thick rounds, cutting on a slight diagonal for a more elegant look.

Peel the onion and trim off the tip (non-root) end. Cut the onion in half through the root, then into 1-inch wedges, keeping a bit of root on each wedge so they hold their shape as they roast.

Pat the carrots and onion wedges dry with a clean kitchen towel if they are wet; surface moisture can prevent caramelization.

Step 3: Make the brown sugar butter glaze

In a large mixing bowl (big enough to hold all the vegetables), whisk together the melted butter, olive oil, brown sugar, 1 tsp of the salt, black pepper, and thyme. Whisk until the mixture looks smooth and slightly thickened; there should be no big clumps of brown sugar.

Give the mixture a quick taste (just a drop) to check the seasoning. It should taste slightly salty and sweet, because the flavor will mellow as it coats the vegetables and roasts. Adjust with a tiny pinch more salt or sugar if needed.

Step 4: Toss the vegetables in the glaze

Add the prepared carrots and onion wedges to the bowl with the glaze. Use a large spoon or your hands to gently toss everything together until all surfaces are coated evenly. Take an extra moment here to fully coat the onion layers; they like to hide dry spots between layers.

Spread the glazed vegetables onto the prepared baking sheet in a single, even layer. Try not to overcrowd the pan; the pieces should have a bit of space around them. If the pan is packed too tightly, the vegetables will steam instead of caramelize. Use a second pan if needed.

Step 5: Roast until tender and caramelized

Place the baking sheet on the middle rack of the preheated oven. Roast for 30–35 minutes total, stirring once halfway through cooking.

At the 15–20 minute mark, use a spatula to gently flip and move the carrots and onions around so they cook evenly and develop color on multiple sides. Return to the oven and continue roasting until the carrots are very tender when pierced with a fork and both carrots and onions have deep golden-brown, caramelized edges.

If after 35 minutes they are tender but you want a bit more charring, you can roast for an additional 5 minutes, watching closely.

Step 6: Finish with balsamic and fresh herbs

Remove the pan from the oven. While the vegetables are still hot, drizzle them with the balsamic vinegar (if using) and sprinkle over the remaining 1/4 tsp salt. Gently toss on the pan to coat. The balsamic will sizzle slightly and mix with the brown sugar glaze, making it extra glossy and aromatic.

Transfer the carrots and onions to a warm serving dish. Taste and adjust seasoning with a bit more salt or pepper if needed. Sprinkle with chopped fresh parsley for a fresh, green contrast and serve immediately while the glaze is still shiny and the vegetables are warm.

Step 7: Optional broiler boost for extra caramelization

If you prefer an even deeper caramelized, slightly charred look, you can give the vegetables a quick finish under the broiler. After roasting, spread them evenly on the baking sheet (if they bunched up), then place under the broiler on the top rack for 2–3 minutes, watching constantly so they do not burn. Remove as soon as you see darker brown spots and crisped edges. Toss and serve immediately.

Pro Tips

• Cut evenly for even cooking: Aim for 1/2-inch thickness on the carrots and 1-inch onion wedges. Smaller pieces can burn before the centers are tender; larger pieces can stay firm while the edges overcook.
• Do not overcrowd the baking sheet: Space between pieces allows steam to escape and encourages browning. If needed, use two pans and rotate them halfway through roasting.
• Use sweet onions if you can: Varieties like Vidalia or Walla Walla add extra sweetness that plays beautifully with the brown sugar glaze, but regular yellow onions also work well.
• Adjust sweetness to taste: If you prefer a less sweet side, reduce the brown sugar to 2 tbsp. For a more dessert-like side dish, you can increase to 4 tbsp and add a pinch of cinnamon.
• Serve hot for the best gloss: The glaze is glossiest and most luscious when warm. If the dish sits, quickly reheat in a hot oven for 5–10 minutes before serving.

Variations

• Maple–Dijon twist: Replace 1 tbsp of the brown sugar with 1 tbsp pure maple syrup and whisk 1 tsp Dijon mustard into the glaze. This adds a subtle tang and depth that pairs beautifully with roasted chicken or pork.
• Warm spiced version: Add 1/4 tsp ground cinnamon and a pinch (1/8 tsp) of ground nutmeg to the glaze. This variation is wonderful with holiday meals and roasted turkey.
• Herb-roasted mix: Swap thyme for rosemary or use a mix of thyme and rosemary. Add 1 tsp finely chopped fresh rosemary to the glaze and garnish with extra herbs before serving.

Storage & Make-Ahead

Let leftovers cool to room temperature, then transfer to an airtight container. Refrigerate for up to 3–4 days. To reheat, spread the carrots and onions on a baking sheet and warm in a 350°F (175°C) oven for 10–15 minutes, or until heated through and glossy again. You can also reheat gently in a skillet over medium heat with a teaspoon of butter or oil, stirring often.

For make-ahead prep, you can peel and cut the carrots and onions up to 24 hours in advance. Store them in separate airtight containers in the refrigerator. Mix the glaze just before roasting, or mix it up to 24 hours ahead and keep it covered in the fridge; rewarm gently until pourable before tossing with the vegetables.

Nutrition (per serving)

Approximate values per serving (1/4 of the recipe): about 220 calories; 7 g fat; 4 g saturated fat; 37 g carbohydrates; 6 g fiber; 20 g sugars; 3 g protein; 520 mg sodium. Values will vary based on exact ingredients and portion sizes.