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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.
Would these still taste great if I cooked these a day ahead of the dinner?
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.
Put them in the crockpot! They’ll stay warm and you can plug them in when you get there if you want.
Do you have a convertible recipe for a crockpot? I want to make this recipe but use my crockpot instead of oven.
Hi! These carrots are way better if roasted. In the crock pot, they will still turn out good, but not AS good. ๐ 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.
Just made these and they are deeeelicious!! Definitely keeping this recipe.
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.
Hi! Yes, that was just a bit more butter to add some shine to the finished dish. ๐
Wow! it looks like so delicious.
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!
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.
Can these be dobe in the crock pot or a casserole dish to provide for a larger crowd? Thanks.
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!!