My Favorite Carrots Recipe

Of all the carrot recipes on Inspired Taste, these garlic butter carrots are my absolute favorite! We roast them until golden brown and tender, then toss them with the most delicious garlic parsley butter before serving.

These herby carrots are impressive. I’ve made them for the holidays and special occasions so many times!

They are also easy enough to make on a weeknight. If you’re tired of bland carrot recipes, this one is for you!

How to Cook Carrots – My Favorite Way!

Of all the ways to cook carrots, my favorite is oven roasting. Carrots don’t take long to cook in the oven — 25 to 30 minutes. And the oven does a magical job of bringing out the carrot’s natural sweetness.

For this carrots recipe, we roast our carrots tossed in olive oil, salt, and pepper. I use a hot oven (425°F) and leave them in the oven until the edges start to wrinkle and lightly brown.

When our carrots come out of the oven, I toss them with the most delicious garlic parsley butter. It’s incredible.

Showing my favorite carrots recipe - Garlic Butter Roasted Carrots

Making the Garlic Butter

I love tossing carrots in this flavored butter. It’s also perfect tossed with other cooked or roasted veggies and spooned over salmon or chicken.

We’ll melt butter in a small pan over low heat to make it. Then add a smashed garlic clove and chopped fresh parsley.

Allow the butter to bubble gently around the garlic and parsley for a minute, then set the infused butter aside. I remove the garlic clove before tossing it with the carrots.

Tossing cooked carrots with garlic butter

Make-Ahead Tips

These carrots are super easy to make ahead! Roast them 3 to 4 days in advance and store them in an airtight container in the fridge.

For longer storage, freeze them for up to 3 months. To reheat, pop them in a 350°F oven for about 10 minutes, or use the microwave for a super-quick fix.

The garlic parsley butter tastes best fresh the day you make it, but you can make it a few days ahead. Just store it in the fridge after it cools. The parsley might lose some bright green color, but it will still taste delicious.

What to Serve with These Carrots

These simple carrots with garlic butter always impress. We love to serve them next to Pan-Roasted Chicken, my mother’s Baked Salmon with Lemon and Dill, and our Roasted Pork Tenderloin with Apples. They are also perfect for topping grain or rice bowls.

My Favorite Carrots Recipe

  • PREP
  • COOK
  • TOTAL

Our carrots recipe calls for garlic and parsley butter, but feel free to get creative! This recipe is more of a guide than a rulebook. Love basil? Toss it in! Want a kick? Add some red pepper flakes! Dill, cumin, or other favorite flavors are also delicious!

Makes 4 servings

You Will Need

1 ½ pounds carrots, peeled with ends trimmed (8 to 9 carrots)

1 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1 tablespoon butter

1 garlic clove

1/3 cup loosely packed fresh parsley leaves, chopped

Directions

  • Roast Carrots
  • 1Heat your oven to 425°F (218C) degrees F and line a baking sheet with aluminum foil for easy cleanup.

    2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking.

    3Toss the carrot sticks with olive oil and salt on the prepared baking sheet. Spread them in a single layer. Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges.

  • Make Garlic Parsley Butter
  • 1While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley.

    2Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors.

    3Discard the garlic clove.

Adam and Joanne’s Tips

  • To make this vegan, swap the butter for vegan butter, coconut oil or olive oil.

Nutrition Per Serving
Calories
118
/
Protein
1 g
/
Carbohydrate
15 g
/
Dietary Fiber
4 g
/
Total Sugars
7 g
/
Total Fat
7 g
/
Saturated Fat
2 g
/
Cholesterol
8 mg


AUTHOR: 

Adam and Joanne Gallagher

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