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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.
This is a beautiful and easy recipe!I just made it today. Thanks ๐
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 ๐
I just roasted a bunch of garlic. Do you think I could use it and if so how much?
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! ๐ But since I have never tried it, I don’t want to say go ahead, and then have you end up with burnt garlic. ๐
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?
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!
OMG, this looks so delicious! Thank you for sharing. ๐
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!
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! ๐
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!
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!
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! ๐
Very helpful, thanks for this! I probably won’t bother peeling them now ๐
Same here! I didn’t even know not peeling them was an option! ๐ฎ
I love roasted veggies and these carrots looks perfect!
I love roasted veges! This is a keeper!