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.
Guess what else?
GARLIC BUTTER ROASTED CARROTS
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.
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 ⬅ health-status remains unchallenged – something has got to give.
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.
ENJOY!
MORE CARROT RECIPES
- Garlic Brown Butter Roasted Brussels Sprouts and Carrots
- Honey Garlic Butter Roasted Carrots
- Creamy Baby Carrots
- Garlicky & Cheesy Carrots and Cauliflower Tots
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Garlic Butter Roasted Carrots
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
- Preheat oven to 425F. Grease a baking sheet with cooking spray; set aside. Cut up the carrots and set aside.
- Melt butter over medium-heat in a large nonstick skillet or pan. Add garlic and cook for 3 minutes, or until lightly browned, stirring very frequently. DO NOT burn the garlic.
- 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.
- Transfer carrots to previously prepared baking sheet. Arrange in one layer and bake for 22 to 30 minutes, or until carrots are tender.
- Remove from oven and transfer to a serving plate. Taste for seasoning and adjust accordingly. Garnish with fresh chopped parsley. Serve.
Video
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Categories:
We have some people with dairy allergies. Cam I substitute olive oil for the butter?
Yes, olive oil is OK to use.
Can you please speak to how to make these ahead of time? With COVID we are not doing Thanksgiving with family, but everyone is delivering dishes to one another earlier in the day to enjoy over a Zoom Thanksgiving. Would it be best to deliver the carrots tossed in the garlic and butter and then let folks bake when they’re ready?
If you send the carrots with the prepared butter sauce on the side, the butter will solidify by the time it gets there. Any chance that you can send them all the ingredients and just include the directions on how to prepare the recipe? That’s what I would do. It takes under 10 minutes to prepare these carrots.