Once the carrots are roasted to your desired tenderness and have a golden brown color, remove them from the oven.

Garnish the roasted carrots with chopped fresh herbs, if desired, to add an extra burst of flavor and freshness.

Store leftover carrots in an airtight container. You can reheat them in the microwave or on the stove top on medium-high heat.

To slice carrots for oven baked carrots, follow these simple steps:
Start by washing the carrots under cool running water to remove any dirt or debris. Use a vegetable brush to scrub off any stubborn dirt.

If desired, peel the carrots using a vegetable peeler. Trim off the green tops and bottoms of the carrots using a sharp knife. Remove any green stems or leaves attached to the carrot.
For oven-baked carrots, aim for uniform thickness to ensure even cooking. Place the trimmed carrot on a cutting board. Hold the carrot steady with one hand and use a sharp knife to slice it into the desired shape. For rounds, slice the carrot crosswise into even slices. For sticks, cut the carrot lengthwise into long strips and then slice them into sticks. For diagonal slices, cut the carrot at an angle to create elongated pieces.
Try to maintain a consistent thickness for even cooking. If you prefer softer carrots, slice them slightly thicker. For a quicker cooking time and slightly firmer texture, slice them thinner.
Once the carrots are sliced, they are ready to be arranged on a baking sheet for baking. Make sure to spread them in a single layer with enough space between each piece to promote even cooking and browning.

What to Serve with Brown Sugar Baked Carrots: