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.

Garlic Butter Roasted Carrots on a plate

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

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


  • 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.

  • To Finish
  • 1Slide 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.
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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14 comments… Leave a Review
  • Gayathri Krishnamoorthy July 23, 2023, 9:26 pm

    I had a variation of the corn salad,with finely chopped chillies,pickled green chillies and mayonnaise folded into it,it was delicious! Thanks for the recipe,do share more such salad recipes!

  • maria July 1, 2021, 8:01 am

    love it

  • Grace February 4, 2021, 12:30 am

    I’ve made this recipe several times and it’s absolutely delicious! It’s become my go-to recipe when I need a side to go with a meal. This is an absolute win in my book!

  • Merilee Peever October 6, 2018, 1:51 am

    How many servings does this make? Has anyone tried making the garlic butter the day before and just warming it up quickly to add to the roasted carrots the next day?

    • Joanne November 16, 2018, 2:43 pm

      The recipe makes four servings. The parsley butter can be made in advance.

  • Jackiegene May 9, 2018, 4:51 pm

    Now my favorite carrot recipe. Thank you

  • 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?

  • 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.

  • 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

  • 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

    • Joanne May 12, 2014, 5:52 pm

      So glad you enjoyed them so much!

  • 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

  • Joanne October 30, 2013, 9:49 am

    Wonderful, so glad you enjoyed them!

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

    hubby loves carrots – I will be making these soon


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