Tender oven‑roasted carrots glazed with rich brown sugar and warm spices—an easy and flavorful side dish.

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Preheat oven to 400 °F (200 °C). Line a baking sheet with parchment paper or foil.
Place carrot pieces in a large bowl. Drizzle with olive oil or melted butter, then sprinkle brown sugar, cinnamon, nutmeg (if using), salt, and pepper.
Toss well until carrots are evenly coated in the sugar‑spice mixture.
Spread carrots in a single layer on the prepared baking sheet, leaving space for roasting.
Roast in the preheated oven for 20–25 minutes, stirring or flipping halfway through cooking.
If desired, broil on high for 1–2 minutes at the end to get a caramelized glaze; watch carefully to avoid burning.
Remove from oven and transfer to a serving dish. Garnish with chopped parsley or thyme if desired, then serve warm.

For a deeper flavor, add a drizzle of balsamic vinegar or a squeeze of orange juice before roasting.
Sweetness can be adjusted—add more brown sugar for extra caramelization or reduce for less sweetness.
Use baby carrots for a quicker roast time (15–20 minutes).
Leftovers keep in an airtight container in the fridge for 3–4 days; reheat in the oven or toaster oven to maintain texture.