Molasses Glazed Carrots
by Chris Moody · published May 2026
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Quick Reference - TL;DR:
400ºF Convection
15 Mins
Stir
10 Mins
Glaze
5-8 Mins
Ingredients
- 2 lbs carrots, diagonally cross cut
- 2 tsp olive oil
- ½ tsp salt
- ½ tsp pepper, optional
- 1 TBSP molasses
- ½ tsp cinnamon, optionally replace with paprika
- 1 TBSP butter (unsalted), or oil
Instructions
Preheat toaster oven to 400°F (middle rack).
Cut carrots evenly. Pat dry.
Toss with oil + salt first
~1–2 tsp oil per pound of carrots
½ tsp salt (plus pepper if you want)
Spread in a single layer; don’t crowd.
Roast 15 minutes
Flip/stir.
Roast 10 minutes.
Make the glaze while they roast (tiny bowl):
1 tbsp molasses
Optional ¼ to ½ tsp cinnamon
1 tbsp butter (melted) or 1 tbsp oil
optional: ½ tsp cinnamon or ¼ tsp smoked paprika
optional: 1 tsp vinegar or lemon (brightens sweetness)
Glaze late: Pull tray, drizzle glaze, toss to coat (thin, not puddles).
Finish 5–8 minutes back in the oven at 400°F, until glossy and caramelized.
If you want more browning: 425°F / 220°C for the last 2–3 min, watch closely.
Taste + adjust: pinch more salt and/or a tiny splash vinegar/lemon to balance.
1 comment
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You add more cinnamon but Chris prefers less so I use less.