Garlic Butter Roasted Carrots Recipe
on Jan 17, 2020, Updated Jun 11, 2024
These garlic butter roasted carrots are an easy side dish recipe. Carrots roasted to tender perfection in melted butter and minced garlic!
Carrots have long been one of my absolute favorite vegetables.
Honey Brown Sugar Glazed Carrots and Roasted Broccoli are delicious way to enjoy getting your veggies in at dinner time!
This recipe is simple, and a classic in our home.
If you are looking for an easy way to make carrots taste delicious, this recipe is for you!
It is a side dish that is sure to please everyone, kids and adults alike.
The carrots are perfectly roasted to tender perfection with sea salt, pepper, butter, and fresh minced garlic.
Fresh garlic adds a lovely base of flavor and makes the carrots taste gourmet.
The fresh parsley on top is optional, but adds a nice touch and freshness.
Dishes that look fancy but only take minutes to throw together?
These are our favorite!
Feel like a winner when you serve up this delicious dish to your family.
How to make garlic roasted carrots
Peel and cut 1 pound of carrots into diagonal 1-2″ pieces.
I prefer to use whole carrots for this recipe, not baby carrots.
Whole carrots have more flavor than baby carrots do, and work beautifully for this recipe.
Place the carrots in a small baking dish, and prepare your garlic butter.
I do not recommend using a baking sheet for this recipe.
The edges of a baking dish help keep the butter near to the carrots instead of going off to the sides.
With a baking sheet, you risk the butter going off the sides of the sheet and into the oven, instead of cooking the carrots.
Mince up your fresh garlic, and add it to a small bowl along with the butter.
Microwave until melted, stir in the salt and pepper, then pour the garlic butter over the carrot pieces, mixing until coated.
The carrots should be totally coated in the garlic butter sauce.
Roast the carrots for 15 minutes at 425 degrees, then remove from the oven to stir.
Once stirred, roast an additional 15 minutes, until tender but not mushy.
Once you have finished cooking the carrots, remove from the oven and sprinkle the tops with fresh parsley and you are ready to serve!
I would eat a whole dish of these by myself they are so delicious.
They are tender and flavorful and make a perfect side for dinner time.
These roasted carrots are in regular rotation around here.
Excellent and easy recipe, thanks! My son wanted seconds and that almost never happens with veggies! – Elizabeth
The carrots are tender and buttery and so full of flavor thanks to loads of fresh garlic.
This recipe calls for using 8 cloves of minced garlic.
If you are afraid of that much, you can use less.
But I promise the garlic flavor isn’t overwhelming, just insanely good.
Fresh garlic is a favorite in our house.
It really takes the flavor level up on dishes, and we use it often!
Try these for an easy side dish to go with your dinner tonight!
These were really good! A great way to get the kids to eat their veggies! – Kayli
More side dish recipes
- Creamy Garlic Mushrooms
- Creamed Corn
- Roasted Broccoli and Carrots
- Mashed Potatoes with Sour Cream
- Roasted Potatoes and Onions
- Roasted Frozen Broccoli
- Garlic Butter Roasted Mushrooms
- Easy Roasted Sweet Potatoes
- Frozen Roasted Vegetables Recipe
- The Best Skillet Corn
Did you make this recipe? Be sure to leave a star rating below!
Garlic roasted carrots recipe
Garlic Roasted Carrots
Ingredients
- 1 lb carrots, washed and cut diagonally into 1-2″ pieces
- 8 cloves garlic, minced
- 4 tablespoons butter
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- fresh chopped parsley, for garnishing
Instructions
- Cut the carrots and place them in a small baking dish
- In a small bowl, add the butter and minced garlic
- Microwave the butter/garlic for 30-45 seconds, or until the butter is melted
- Add the salt and pepper to the butter mixture and stir to combine
- Pour the garlic butter over the carrots and toss to coat evenly
- Roast the carrots at 425 for 15 minutes and stir
- Roast an additional 15 minutes, or until tender
- Garnish with fresh parsley
Can olive oil be substituted for butter?
Have you tried this with canned carrots?
I would not recommend it as they would most likely get too mushy.
Mmm… I’m a sucker for this fab side dish recipe. I could indeed enjoy it for all three meals. The rest of my family don’t particularly care for roasted carrots, but I can’t get enough!
Thank you so much for sharing! Looking forward to your new awesome ideas. I’m a real fan of what you do. You’re an inspiration for us all. Keep it up!
Best wishes,
Ann
These are absolutely delicious. Making 5pounds of them for Xmas dinner
Took much longer than 15 mins to cook although the recipe didn’t specify whether to cover of not so I’d had it covered the first 15 mins. I used less garlic just due to preference of my sister…probably about 6 which I think was plenty.
The recipe actually says to cook 15 minutes, flip, then cook an additional 15 minutes for a total of 30 minutes 🙂 And no, there is no need to cover it.
Excellent and easy recipe, thanks! My son wanted seconds and that almost never happens with veggies! 🙂
Awesome! So happy to hear you enjoyed the recipe!