This roasted carrots recipe is a simple, delicious side dish. The carrots are sweet and tender with lightly caramelized edges. Served with our garlic parsley butter the carrots are deliciously garlicky and fresh.
Roasted carrots are sweet, tender, and completely delicious. For this recipe, we toss the perfectly roasted carrots with garlic and parsley infused butter. These taste amazing and look incredible on the table. For another easy recipe, take a look at these honey roasted carrots with tahini sauce drizzled over the top or my favorite maple cumin roasted carrots.
These simple carrots never fail to impress. We love to serve them next to Whole Roasted Chicken, my mother’s Baked Salmon with Lemon and Dill and our Roasted Pork Tenderloin with Apples and Onions. They are also perfect for topping grain or rice bowls.
How to Roast Carrots
Roasting is my favortie way to cook carrots. They don’t take very long to cook, especially if you cut the carrots into small pieces. I also love how roasting brings out the sweetness of carrots. Roasting carrots is dead simple. Here’s how we do it:
- Heat the oven to 400°F to 425°F
- Toss sliced carrots with some fat (like olive oil, melted butter or coconut oil) and season with salt and pepper. For more flavor, add other spices or a spice blend at this point.
- Roast for 25 to 30 minutes until tender and the edges begin to brown.
The method is very simple and can be used to roast most vegetables. See our recipes for roasted parsnips, mushrooms, sweet potatoes, green beans, and butternut squash for more inspiration.
The moment the carrots come out of the oven, I like to toss them with the garlic parsley butter. This is completely optional, but it is absolutely divine!
More Easy Side Dishes
- Garlic Roasted Brussels Sprouts with Ham — Learn our tricks for tender Brussels sprouts that are caramelized and delicious.
- Garlic Herb Cauliflower Rice — This easy herbed cauliflower rice is packed full of flavor, healthy, low-carb and quick to make.
- Coconut Oil Roasted Sweet Potatoes — Coconut oil roasted sweet potatoes with maple syrup, cinnamon, and toasted pecans.
- Simple Garlic Roasted Asparagus — The asparagus is perfectly tender with slightly crispy tips. Served with our five minute garlic herb sauce, it’s deliciously garlicky, fresh, and vegetarian.
- 20 Minute Honey Roasted Carrots with Tahini Sauce — A simple recipe for roasted carrots with honey, spice and the most delicious tahini sauce drizzled on top.
Garlic Butter Roasted Carrots
- PREP
- COOK
- TOTAL
Here we toss perfectly 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. 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.
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
1Heat 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
1While 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
1Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.
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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!
love it
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!
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?
The recipe makes four servings. The parsley butter can be made in advance.
Now my favorite carrot recipe. Thank you
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?
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.
This dish is awesome I had it for Easter. It was a big hit. Definatly make it again
These are fantastics! I fixed this for a dinner I had with one of my professor! Everyone loved them! I should have made more
So glad you enjoyed them so much!
I’ve made this as side dish, wow it was so delicious….perfect recipe. Thanks
Wonderful, so glad you enjoyed them!
hubby loves carrots – I will be making these soon