Buttery Roasted Carrots
- PREP 10min
- COOK 25min
- TOTAL 35min
You’ll love this easy roasted carrots recipe with our garlic herb butter. I use parsley in our photos, but other herbs work well. Substitute the parsley for cilantro, dill, or mint. Or, use a little less and try sage or rosemary.
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
Heat your oven to 425°F (218°C) and line a baking sheet with aluminum foil or parchment paper for easy cleanup.
Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking.
Toss the carrot sticks with olive oil and salt and spread them on the prepared baking sheet in a single layer.
Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges.
While 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.
Let 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. Discard the garlic clove.
Transfer the roasted carrots into a bowl with the garlic parsley butter. Toss, then season to taste with additional salt as needed.
Adam and Joanne's Tips
- To make this vegan, swap the butter for vegan butter, coconut oil or olive oil.