Buttery Roasted Carrots
I love this incredible carrots recipe with roasted carrots tossed in my delicious garlic parsley butter. It’s easy for tonight but impressive enough for entertaining! It’s one of my favorite recipes! Of all the carrot recipes on Inspired Taste, these garlic butter roasted carrots are my absolute favorite! We roast the carrots until golden brown and tender, then toss them with the most delicious garlic parsley butter before serving. I make them for weeknights, special occasions, and even for Thanksgiving! For more carrot recipes, see our honey roasted carrots, these maple roasted carrots, and my favorite carrot ginger dressing! Key Ingredients Carrots: You can use any kind of carrot for this recipe. I typically buy medium to large ones and give them a good scrub before cutting. Feel free to peel them if you prefer. Baby carrots work, but you might need to adjust the roasting time. Butter: I roast the carrots with olive oil and salt, then toss them with homemade garlic parsley butter once they’re tender and caramelized. You can use salted or unsalted butter or even a plant-based alternative. Garlic and Parsley: You’ll need one small garlic clove and a generous handful of parsley for this recipe. Feel free to experiment with other herbs, such as cilantro, mint, rosemary, or sage. Just remember to use a bit less of the stronger herbs, such as rosemary and sage. Carrots: You can use any kind of carrot for this recipe. I typically buy medium to large ones and give them a good scrub before cutting. Feel free to peel them if you prefer. Baby carrots work, but you might need to adjust the roasting time. Butter: I roast the carrots with olive oil and salt, then toss them with homemade garlic parsley butter once they’re tender and caramelized. You can use salted or unsalted butter or even a plant-based alternative. Garlic and Parsley: You’ll need one small garlic clove and a generous handful of parsley for this recipe. Feel free to experiment with other herbs, such as cilantro, mint, rosemary, or sage. Just remember to use a bit less of the stronger herbs, such as rosemary and sage. How to Make Buttery Roasted Carrots Of all the ways to cook carrots, roasting is my absolute favorite. It takes about 25 to 30 minutes in the oven, which brings out their natural sweetness. For this recipe, I toss the carrots with olive oil and salt, then roast them until the edges start to wrinkle and turn a light golden brown. The magic happens when I toss them with the delicious garlic parsley butter. You can make the flavored butter while the carrots are roasting. Just melt butter in a small pan over low heat, then add a smashed garlic clove and some chopped fresh parsley. The butter will gently bubble around the garlic and parsley, infusing itself with their amazing flavors. Once the carrots are done, I remove the garlic clove and pour the garlicky butter over them. By the way, this garlic parsley butter isn’t just for carrots! It’s amazing poured over other roasted vegetables, like roasted potatoes, or even drizzled over baked salmon. What to Serve with These Buttery Carrots These simple carrots with garlic butter always impress. We love to serve them next to pan roasted chicken, my mother’s baked salmon with lemon and dill, and our roasted pork tenderloin with apples. They are also perfect for topping grain or rice bowls. I love these tahini lemon quinoa bowls. Buttery Roasted Carrots PREP 10 mins COOK 25 mins TOTAL 35 mins PREP 10 mins COOK 25 mins TOTAL 35 mins You’ll love this easy roasted carrots recipe with our garlic herb butter. I use parsley in our photos, but other herbs work well. Substitute the parsley for cilantro, dill, or mint. Or, use a little less and try sage or rosemary. Makes 4 servings You Will Need 1 ½ pounds carrots, peeled with ends trimmed (8 to 9 carrots) 1 tablespoon extra-virgin olive oil 1/4 teaspoon kosher salt 1 tablespoon butter 1 garlic clove 1/3 cup loosely packed fresh parsley leaves, chopped Directions 1Heat your oven to 425°F (218°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup. 2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking. 3Toss the carrot sticks with olive oil and salt and spread them on the prepared baking sheet in a single layer. 4Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges. 5While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley. 6Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors. Discard the garlic clove. 7Transfer the roasted carrots into a bowl with the garlic parsley butter. Toss, then season to taste with additional salt as needed. 1Heat your oven to 425°F (218°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup. 2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking. 3Toss the carrot sticks with olive oil and salt and spread them on the prepared baking sheet in a single layer. 4Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges. 5While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley. 6Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors. Discard the garlic clove. 7Transfer the roasted carrots into a bowl with the garlic parsley butter. Toss, then season to taste with additional salt as needed. Adam and Joanne's Tips To make this vegan, swap the butter for vegan butter, coconut oil or olive oil. To make this vegan, swap the butter for vegan butter, coconut oil or olive oil. Nutrition Per Serving Calories 118 / Protein 1 g / Carbohydrate 15 g / Dietary Fiber 4 g / Total Sugars 7 g / Total Fat 7 g / Saturated Fat 2 g / Cholesterol 8 mg AUTHOR: Adam Gallagher We’re Adam and Joanne, a couple passionate about cooking and sharing delicious, reliable recipes since 2009. Our goal? To inspire you to get in the kitchen and confidently cook fresh and flavorful meals.More About Us