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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.
Hi! Due to Covid, instead of our usual family gathering at my sister’s house, I will be doinf=g a small Thanksgiving for just me and my two sons and this recipe looks delicious!
Is it possible to make it ahead and reheat? I am trying to do as much as possible ahead so that the big day is less hectic.
Wow, amazing. I wish I could try them all.
Thank YOU!! ๐
Omg It looks sooo good, I would love to try it
OMG, this looks so delicious! Thank you for sharing.
Delicious!! I decided to go one step further and burn the butter , I also added another tablespoon. Absolute heaven!
These looks so amazing .. thank you for sharing this.
Roasted carrots are my absolutely favorite and these look terrific. Garlic sounds like a great addition.
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 theyโre washed well, It is not going to change the texture.
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.
How much garlic powder would you reccomend? I’ve done recipes like this before and ended up with black burnt garlic.
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
Judy, this is my email.com
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.
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!
Thank YOU!!! I am so happy that you all enjoyed the carrots! Happy New Year!
Iโve 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!
This looks Awesome and my kids love this recipe;Thank you so much for sharing such a easy and tasty one!Happy New year in advance!!