Brown Sugar Glazed Roasted Carrots & Dill Sorghum Butter

Mar 03, 2026

Brown Sugar Glazed Roasted Carrots & Dill Sorghum Butter (V,AVG,Soy)

Add a touch of sweet Southern elegance to your 2026 Kentucky Derby celebration with these official Brown Sugar Glazed Roasted Carrots with Dill Sorghum Butter, served onsite at Churchill Downs. Tender carrots are roasted until caramelized, then finished with a delicate sprinkle of brown sugar for a beautifully glazed Derby Day side dish.

While still warm, the carrots are tossed in a rich dill sorghum butter made with creamy unsalted butter, Kentucky sorghum, fresh dill, and a pinch of flaky salt. The result is a perfect balance of sweet, savory, and herbaceous flavor that reflects the elevated hospitality of the Kentucky Derby menu.

Ideal for a Kentucky Derby party, Kentucky Oaks brunch, or Derby Day dinner spread, these roasted carrots bring vibrant color and refined flavor to your race day table.

Download the recipe card (PDF) >

Ingredients

• 4 lbs carrots, peeled (leave stem 1”)
• 3 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 3 tbsp brown sugar

Dill Sorghum Butter

• ½ cup unsalted butter, softened
• 2 tbsp sorghum
• 2 tbsp fresh dill, finely chopped
• Pinch of Maldon salt

Preparation:

1.        Roast Carrots

• Preheat oven to 400 degrees F.
• Toss carrots with oil, salt, pepper.
• Roast 20 minutes.
• Sprinkle brown sugar evenly.
• Roast another 10–15 minutes until caramelized.

2.        Make Sorghum Butter

• Mix butter, sorghum, dill, salt until smooth.

3.        Finish

• While carrots are hot, toss with 2–3 tbsp dill sorghum butter.
• Reserve extra butter for serving on side.

V = Vegetarian 

AVG = Avoiding Gluten 

Soy = Contains Soy