Roasted Carrots Recipe with Garlic Parsley Butter

Easy roasted carrots recipe with a garlic parsley butter. The carrots are sweet, tender and completely delicious. Jump to the Roasted Carrots Recipe or read on to see our tips for making them.

Roasted Carrots Recipe with Parsley Butter

Roasted carrots are sweet, tender and completely delicious. Here, we toss them with a garlic and parsley butter. These are perfect as a side or tossed with even more roasted vegetables and turned into a main meal.

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How to Easily Roast Carrots (or Other Vegetables) at Home

Carrots are a staple for us. We make some version of this every week.

Roasted Carrots with Parsley Butter

Whether you toss your carrots with parsley butter, olive oil or have them plain, you’ll want to know the deal when it comes to roasting them. It’s a great trick to keep up your sleeve for the next time you’re searching for a dead simple side.

The method is very simple and can be used to roast most hearty vegetables. Parsnips, onions, sweet potatoes and squash being our current favorites.

For roasted carrots, heat your oven to a high temperature – we like 425 degrees F. Toss the vegetables with a little olive oil, melted butter or other fat (coconut oil would be nice). Season them with salt, pepper and any other seasoning you love then roast for 25 to 30 minutes until tender and the edges begin to brown.

Once roasted you can enjoy alone or toss them with a garlic parsley sauce. It’s absolutely divine.

Roasted Carrots with Parsley Butter

Serve these roasted carrots next to Whole Roasted Chicken, Baked Salmon with Lemon and Dill and our Roasted Pork Tenderloin with Apples and Onions.

For more easy side dishes, check out our Garlic Roasted Brussels Sprouts with Ham, Guilt-Free Mashed Cauliflower, Coconut Oil Roasted Sweet Potatoes and these Ginger Butter Sautéed Green Beans.

Recipe updated, originally posted October 2013. Since posting this in 2013, we have tweaked the recipe to be more clear. – Adam and Joanne

Roasted Carrots Recipe with Garlic Parsley Butter

  • PREP
  • COOK
  • TOTAL

The recipe below is more of a template than a strict recipe. Carrots are perfectly delicious roasted, but so are parsnips, squash, potatoes or other hardy vegetable you find in season. Feel free to switch them out for something else. Here we toss roasted carrots with butter that’s been infused with garlic and parsley. Instead of the parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors.

Makes 4 servings

You Will Need

1 1/2 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
  • Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice, until they are tender with edges that are lightly browned, 25 to 30 minutes.

    • Make Garlic Parsley Butter
    • While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add clove to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.

      • To Finish
      • Slide 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

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

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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9 comments… Leave a Comment
  • Amanda @Glitter It Gold November 25, 2015, 4:23 pm

    My husband LOVES these, especially when I make them with purple carrots. because of this, and how easy they are to make and because I ALWAYS have carrots in the fridge it is one of my go to items when having a dinner party. Who doesn’t like carrots?

    Reply
  • Karin April 27, 2015, 2:44 pm

    Sounds lovely will try it.
    We always thinly coat the carrots with olive oil and ras el hanut spice, which is jzst like you get it from the Arabian mazza places. To die for!
    And works great with hummus.

    Reply
  • Laurie April 6, 2015, 4:04 pm

    This dish is awesome I had it for Easter. It was a big hit. Definatly make it again

    Reply
  • Matthew May 7, 2014, 12:57 pm

    These are fantastics! I fixed this for a dinner I had with one of my professor! Everyone loved them! I should have made more

    Reply
    • Joanne May 12, 2014, 5:52 pm

      So glad you enjoyed them so much!

      Reply
  • Amallia @desire to eat April 17, 2014, 4:45 pm

    I’ve made this as side dish, wow it was so delicious….perfect recipe. Thanks

    Reply
  • Cookin Deva October 28, 2013, 2:07 am

    Made these for dinner, they were delicious, will definitely be making them again. Thank you for sharing.

    Reply
    • Joanne October 30, 2013, 9:49 am

      Wonderful, so glad you enjoyed them!

      Reply
  • Nancy Long October 22, 2013, 3:18 pm

    hubby loves carrots – I will be making these soon

    Reply

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