Roasted Rosemary Brown Sugar Carrots

Do you need to bring a side dish for Thanksgiving but inflation’s got you down? We’ve got you covered! Just a few cheap and simple ingredients and your relatives will eat vegetables like you’ve never seen before!

Every time we sell our thanksgiving meals we get special requests for “extra extra extra carrots”.

You might not think you need 5 lbs of carrots but the weight loss after cleaning and roasting carrots is about 50%… 5 lbs will cook into about 2.5 lbs.


5 lbs carrots, peeled, topped, washed and cut into similar size pieces

4 Tablespoons olive oil

1 teaspoon salt

1/2 tsp pepper

4-6 Tablespoons brown sugar (to taste)

4 Tablespoons chopped fresh rosemary


Preheat oven to 375.

Peel, top, wash and dry carrots. Cut into similar sized pieces.

Toss carrots with remaining ingredients. 

Cover two large baking sheets with parchment paper. Lay carrots out in a single layer. If you don’t have parchment paper, don’t use foil – the carrots will stick. Simply grease your baking sheet.

Bake for 30 minutes, then switch tray positions in the oven. Bake for another 10-15 minutes, until they begin to brown.

Happy Thanksgiving!


3 thoughts on “Roasted Rosemary Brown Sugar Carrots

  1. Happy Thanksgiving 🦃

    Can you use aluminum foil instead of parchment? I don’t have any


    Btw, Do you guys need/want some Dove soap bars?



    • That’s a great question! I’ll update my post in the morning… Foil is a hard fail! The carrots will stick to the foil without using a ridiculous amount of oil. It’s better to use a sheet pan that has been lightly greased with olive oil.

      BTW so sweet! We’re all good on soap but if you have extra we’re happy to hand it out to people in need ❤️

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