Garlic Butter Roasted Carrots

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Garlic Butter Roasted Carrots – Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

Garlic Butter Roasted Carrots - Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

GARLIC BUTTER! *drops the mic*

*picks up the mic – can’t stay quiet for even a minute*

Hey Hey Hey! Happy Sundaaaaay! ‘Sup!? How was it last night? Did you run out of candy? There’s a surplus at my house because I bought too much. On purpose, of course. What else are we going to do in the coming freezing-season other than sit around and eat Twix and Kit Kats?

I’m also dealing with pink and blue eye shadow smeared all around my eyes and there’s bright pink lipstick still sitting on my lips.

AND. The time change. Please, let’s illegalize this fall-back thing right now. No one needs the moon at 4 pm. She is much, much prettier AND needed at about 9-ish.

Garlic Butter Roasted Carrots - Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

Guess what else?

You have GAWT to add these Garlic Butter Roasted Carrots to your favorite (think Thanksgiving) side-dishes. GAWT.TO. Or I’ll just come over and make you love ’em.

Really, though. If there was ever a way to get people to LOVE carrots, I think this is it. The texture and flavor are just BE.YOND.

Also?

Garlic + Butter is one of the best food-marriages, in my opinion.

Garlic Butter Roasted Carrots - Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

I know the majority of you will be all, BUT THE BUTTER! It’s not good for youuuuu!!
I actually am from the other camp – the one that believes in BUTTER. Luckily for me, there was an article I read last year in BonAppetit about all different butter-studies and I kinda convinced myself that butter was ALLGOOD.

Besides, when you pair butter with garlic and carrots โฌ… health-status remains unchallenged  – something has got to give.

Garlic Butter Roasted Carrots - Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.

And since I don’t think there’s anything left to say, could you please start checking these around the 22.4 minute mark? Thanks.

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WATCH HOW TO MAKE GARLIC BUTTER ROASTED CARROTS

 

4.82 from 16 votes
Garlic Butter Roasted Carrots - Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.
Garlic Butter Roasted Carrots
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7
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Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
 
Ridiculously easy, yet tender and SO incredibly delicious roasted carrots with garlic butter.
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 148 kcal
Ingredients
  • 2 pounds carrots , diagonally cut into about 2 to 3-inch pieces
  • 5 tablespoons butter
  • 4 garlic cloves , minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • chopped fresh parsley , for garnish
Instructions
  1. Preheat oven to 425F.
  2. Grease a baking sheet with cooking spray; set aside.
  3. Cut up the carrots and set aside.
  4. Melt butter over medium-heat in a large nonstick skillet or pan.
  5. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
  6. Toss the carrots with the garlic butter either in the pan or pour the butter over them in a mixing bowl. Toss until well combined.
  7. Transfer carrots to previously prepared baking sheet.
  8. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
  9. Remove from oven and transfer to a serving plate.
  10. Taste for seasoning and adjust accordingly.
  11. Garnish with fresh chopped parsley.
  12. Serve.

Recipe Video

Nutrition Facts
Garlic Butter Roasted Carrots
Amount Per Serving (1 cup)
Calories 148 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 6g30%
Cholesterol 25mg8%
Sodium 284mg12%
Potassium 491mg14%
Carbohydrates 15g5%
Fiber 4g16%
Sugar 7g8%
Protein 1g2%
Vitamin A 25550IU511%
Vitamin C 9.6mg12%
Calcium 56mg6%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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75 Responses
  1. Joseph Nielson

    Thank you, that’s an exquisite way to prepare my next carrots, the butter will give that extra flavor that only fat can give. I also agree with Katerina: as theyโ€™re washed well, It is not going to change the texture.

    1. Lissa

      Definitely, the carrots acquired a great, delicious flavor, and this recipe gives them an exquisite touch. As you say, fat creates and accentuates other shades of flavor.

    1. ML

      I just made this tonite. I drain ed the garlic and only used the butter. The garlic was crunchy and yummy and I put it on top of the salmon I sauteed. Both were yummy

    2. Maria Costello

      You are very right, I has been trying this recipe with butter and without butter, the diference is big. I prefer with . the butter, for me, that makes the difference.

  2. Dannette Mayombola

    Amazing! You are my new favorite food blogger!!! My hubby, one year old & I ate all of the carrots! Thank you so much!! You made our night!

      1. Brittany Jamgochian

        Iโ€™ve made these before…. my only problem was my oven started to smoke halfway through the cooking process. Is that because of the butter?? Any help to not have that happen so I can make them again?!
        Thanks!

  3. Maria

    These look great! I would like to bring these to a pot luck but the drive is at least 30 minutes. What would be the best way to reheat if the get cold, or any tips on what to transport them in.

    1. Katerina Petrovska

      Hi! These carrots are way better if roasted. In the crock pot, they will still turn out good, but not AS good. ๐Ÿ™‚ Carrots in the slow cooker will probably need around 2 hours on High, and 4 hours on LOW. You’ll want to prepare the garlic sauce first, place carrots in the slow cooker, and pour the garlic sauce over them; cover and cook.

  4. Robert Marullo

    Hi, this recipe was was just posted to my email listing today from you. Apparently it has been around for some time
    when one looks at the dates of replies.
    My questions is, in your video, you poured something on top of the finished carrots in the bowl before you added the parsley. Can you tell me what it was. Maybe more garlic butter??? this is a new reply to any old recipe, if you will be so kind as to reply to my email address, it would be very convenient. Thank you and Happy Thanksgiving.

  5. Marty heilmann

    Ok….trying these tomorrow for a group of 15. My question is when do you salt and pepper them? Before or after cooked? Cant’t wait!

  6. Sue

    I made these tonight..they were fantastic. We scrubbed organic multi colored version and I only cooked 1# for the two of us (cut the garlic and butter in half). We could easily have eaten the full 2 pounds I think, they are so good and we love veggies. Definitely will make these often. As someone else stated you could maybe get away with half the butter and garlic unless of course you use the butter for sopping up another side dish. And I used the jar chopped garlic, it worked fine but was very charred, although I liked that as well.

  7. Leanne

    Made this today for Easter…..well,
    I stupidly bought CILANTRO instead of parsley! I didn’t even realize it until I took a bite of a leaf and thought…what the…this is cilantro!!! But honestly, is that cilantro in the big picture above? Well, I decided to use it anyway…..and it was great!!! However, in the future, I’ll make sure I buy parsley!!

  8. Kerri

    So simple and so delicious! I used the multi colored carrots from Trader Joe’s and the slight differences in taste between the orange, purple, and white carrots were highlighted. I served with roasted chicken, rice, and geavy. The garlic butter seeped into the rice and mixed with the gravy making it extra yummy. Thanks for sharing ๐Ÿ™‚

    1. Katerina Petrovska

      Hi Mary!! So I am not completely sure if it would work because if you use the roasted (cooked) garlic, it might completely burn it by the time it infuses the butter. I think it would be better to use fresh garlic with this because you want to cook the garlic together with the butter. I could be wrong! ๐Ÿ™‚ But since I have never tried it, I don’t want to say go ahead, and then have you end up with burnt garlic. ๐Ÿ™‚

  9. Grace

    Hi Katerina! Thanks for sharing this recipe. Planning to use for our Christmas party this weekend. I’m wondering if I need to cut the carrots though. Can I use baby carrots?

    1. Katerina Petrovska

      Hi Grace!! You don’t have to cut them, and you can use baby carrots, but the roasting time will be different for both. Baby Carrots will need less, whole carrots might probably need a couple minutes more. I hope this helps! Have a wonderful Christmas!

  10. Maryori

    Well i made it today and……. Love it ,almost eat the tray by myself mmmmmmm….i can taste the garlic and the sweet of the carrot at the same time ………really like it thanks for this recipe everyone has to try this ,is soooooo good….. Oh yes it is!

    1. Katerina Petrovska

      Hi Maryori!! I am so happy you liked it! Thank you! That’s how I feel about these carrots, too – everyone has to try them! ๐Ÿ˜€

  11. Jo Romero

    We made these carrots to go alongside a roast and they were delicious! It made a great change from just boiling them in slices – lovely and sweet, too. Thanks for the recipe!

  12. Lisa

    Hi! I usually peel fresh carrots before cooking them (mostly in roasts). In this case, do you think it matters? Do you think leaving them unpeeled gives them a better texture? Thanks!

    1. Katerina Petrovska

      Hi Lisa!! I don’t peel them, but I wouldn’t say not to do it. So long as they’re washed well, I don’t think it’ll make much of a difference in terms of texture, either way. I hope that helps! ๐Ÿ™‚

  13. Christine

    I’m not very good at eyeballing serving sizes… about how many people would this feed? Canadian thanksgiving is happening this weekend and I’m hosting for the first time (10 adults, kids). Wish me luck!!

    1. Katerina Petrovska

      Hi Christine!! GOOD LUCK! ๐Ÿ˜‰ The recipe as is, would serve about 4 to 5 people, but I would definitely double, maybe even triple the recipe for your dinner. ๐Ÿ˜€ Happy Thanksgiving!!

  14. Gabrielle Tyler

    I made these carrots tonight and Hubby and I were enamored. I cut the recipe in half and now I totally regret it! lol Thank you for sharing. We will be making these frequently.

  15. HollyJ

    These were amazing! Easy to make and they cooked quickly as well. Thank you so much for this recipe, we will definitely be making these again!

      1. Katerina Petrovska

        Hi! You can use the one that’s already minced, but fresh is better – that is, the taste is stronger.

  16. Donnamarie

    These were amazing! I couldn’t stop snacking on them when I pulled them out of the oven! I did cut back to 4 tablespoons of butter (I might even try 3 next time). I will be making these again SOON, thanks for sharing!

  17. Wendy

    These were awesome. Can you tell me why my garlic got like hard little crumbs when I put in oven. It’s happened b4 when I put garlic in oven. Thank you

    1. Katerina Petrovska

      Hi Wendy!! I’m so sorry for the delay! Did you use fresh garlic? And did it turn blue? There’s a science behind your question and it involves the reaction of the garlic due to changes in temperature, or pH, and/or the age of the garlic can also come into play. Most importantly though, it’s safe to eat! ๐Ÿ˜€

      1. Melinda

        I was planning on making these using minced garlic in a jar that I have in the frig. I thought I’d melt the butter, take off thburner and add gsrlic then so it wouldn’t burn. Do you think they’ll burn in the oven during roasting?

    1. Katerina Petrovska

      Hi Jenn!! I’m thinking the easiest would be to just half everything. You might still end up with a bit more than needed, but not as much as the original recipe. I hope that helps!

  18. Janet Pallavicini

    Love the carrots – hoping you can cook ahead and serve room temperature. That last 25 minutes is oven occupied.

    Maybe you can help:husband (Italian) and I’m Greek: problem is now starting hemodialysis and I’m goiong to have to learn to prepare meals to accomodate his diet. looking for things low in phosferate(?) and potassium.Do any of
    your recipes include diet/ingredient info? I have so many of your favorite recipes, going to have to adjust.
    Janet

    1. Katerina Petrovska

      Hi Janet!! I’m just getting back from a long week at work – so sorry for the late response!
      First and foremost, I hope the hubby is doing great and I’m praying for a quick recovery.

      I do include the nutritional information, but I don’t think I’ve ever included potassium and/or phosphate.
      Looking around the internet, I found a few good sources for you:
      http://www.livestrong.com/article/459163-phosphate-free-foods-diet-for-dialysis-patients/
      http://www.eatright.org/resource/health/diseases-and-conditions/kidney-disease/kidney-disease-high-and-low-potassium-foods
      http://www.nephinc.com/food-lists.html

      I hope this helps. Let me know how it goes!

  19. Kelly - Life Made Sweeter

    Oh my goodness, these are the most gorgeous roasted carrots ever! We still have a lot of leftover candy but I would gladly trade them for a big ole’ plate of these orange goodies ๐Ÿ™‚

  20. Toni | BoulderLocavore

    These look fantastic and just what the doctor ordered. I’m over the multitude of candy that has been around for Halloween!

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