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Garlic Butter Roasted Carrots are incredibly easy to make and burst with the delicious flavor of tender roasted carrots enhanced by garlic butter.
Garlic Butter Roasted Carrots Recipe
In the world of vegetable sides, sometimes it’s the simplest dishes that steal the show. For that reason, I present to you these Garlic Butter Roasted Carrots – a combination of sweet carrots with rich melted butter and golden garlic – they have got to be the most amazing and simple of the simplest carrot recipes. This side dish doesn’t just sit quietly next to your mains; it is a vibe, and it sings its own tune of deliciousness, similar to my maple roasted carrots recipe! Perfect for any meal, these sweet and tender carrots will take a dinner experience from ordinary to extraordinary.
And, for those doubting butter. We’ve all heard the debate about butter. Is it good? Is it not? Well, I’m firmly in Team Butter, and with good reason. Last month, a fascinating article in WebMD discussed various butter studies, and I’ve gotta say, I felt pretty vindicated. Butter can be a blessing, especially when combined with delicious garlic and wholesome carrots. A touch of butter and the healthful goodness of carrots? Seems like a balanced equation to me!
Why We Love This Recipe
- Simple But Flavorful: Garlic + Butter is one of the best food marriages, in my opinion, and these carrots transform into a star side dish because of that duo.
- Versatile Pairing: This is a side dish that can complement a range of main courses.
- Kid-Friendly: Carrots, when prepared this way, will indeed have everyone, even the kids, wanting more.
- Perfect for Gatherings: Whether it’s a family dinner or a holiday feast, these carrots will impress.
Roasted Carrots Ingredients
- Carrots should be cut diagonally into about 2-inch pieces.
- Butter adds that rich, melt-in-the-mouth texture.
- Minced Garlic to infuse the dish with flavor.
- Salt and pepper for that perfect seasoning balance.
- Fresh chopped parsley will add a burst of freshness and color.
How To Make Garlic Butter Roasted Carrots
- Preheat your oven to 425˚F and get that baking sheet ready with some cooking spray.
- Melt butter in a pan, add garlic, and give it a gentle sauté. Remember, golden brown is the goal, not burnt.
- Toss the carrots with the garlic butter until well coated.
- Lay out the carrots on the baking sheet and roast until they’re tender and slightly caramelized.
- Season as needed and sprinkle with parsley before serving.
Recipe Tips and Variations
- Uniform Cuts: Make sure to cut your carrots the same size for even cooking.
- Flavor Variations: Feel free to toss in some rosemary or thyme for added depth.
- Burnt Butter: Keep a close eye on the garlic butter. It can go from fragrant to burnt quickly.
Serving Suggestions
These carrots are versatile, and they will shine alongside a juicy roast spatchcock chicken or roast turkey, stand tall next to a hearty ribeye steak, or even be the pop of color and flavor with your favorite seafood dish.
Storage
Store leftovers in an airtight container and refrigerate for 2 to 3 days. They’ll be perfect for a quick snack or to reheat and serve alongside tomorrow’s dinner.
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
- 20 Carrot Recipes
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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 cloves garlic,, minced
- 1/4 teaspoon salt,, or to taste
- 1/4 teaspoon fresh ground pepper,, or to taste
- chopped fresh parsley,, for garnish
Instructions
- Preheat oven to 425˚F. Grease a baking sheet with cooking spray; set aside. Cut up the carrots and set aside.
- Melt the 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 skillet or pour the butter over the carrots in a mixing bowl. Toss until well combined.
- Transfer the carrots to the baking sheet. Arrange in one layer and bake for 22 to 30 minutes or until the 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
Notes
- Cut those carrots the same size to get them cooked just right.
- Mix it Up and throw in a bit of rosemary or thyme for some extra zing.
- Watch the butter, and don’t let that garlic butter pull a fast one on you—it can go from golden to charred in a flash.
- Before serving, taste the carrots and add more salt or pepper, if needed.
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.
These carrots are roasted to perfection! Well done, my friend!
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!!
Hi Christine!! GOOD LUCK! ๐ The recipe as is, would serve about 4 to 5 people, but I would definitely double, maybe even triple the recipe for your dinner. ๐ Happy Thanksgiving!!
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.
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!
Hey cqn u use minced garlic instead of getting the cloves?
Wait I see the minced part Lol oops but is the ones in the seasoning section okay or does it need to be fresh
Hi! You can use the one that’s already minced, but fresh is better – that is, the taste is stronger.
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!
These look great. The garlic doesn’t burn when its roasting?
Hi Stacey! No, it shouldn’t burn at all.
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
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! ๐
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?
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These were delicious. Thanks for the recipe.
These look delicious! Is there an easy way to scale this down for just 2 people?
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!