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Roasted carrots sprinkled with fresh parsley on a baking sheet after coming out of the oven.
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5 from 1 vote

Roasted Carrots

Roasted Carrots are easy to prep and come out tender, buttery and with the perfect mix of sweet and savory. They make a great side dish for the holidays or a special dinner.
Prep Time5 minutes
Cook Time20 minutes
Total Time25 minutes
Yield: 4 -6 servings

Ingredients

  • 1 lb. carrots, peeled and trimmed
  • 3 tablespoons unsalted butter, melted
  • 2-3 cloves garlic, minced
  • ¼ teaspoon kosher salt
  • Pinch of pepper

Instructions

  • Preheat oven to 425. Line a baking sheet with parchment paper if desired, for easy clean up.
  • If your carrots are larger (thicker than your thumb), cut them in half lengthwise so they all roast evenly and cook through.
  • Place the carrots on thee baking sheet and drizzle with the melted butter, garlic, salt and pepper. Toss until evenly coated.
  • Roast at 425 for 20 minutes. If desired, switch the oven to broil and broil for 2-3 minutes to lightly char the tops of the carrots. Watch closely. Serve hot and enjoy!

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Notes

Carrots: We’re using a full pound of full length carrots for this recipe. They need to be peeled and if they are on the larger side (thicker than your thumb), cut in half lengthwise so they cook through properly.
Butter: These give such a good flavor and buttery richness to the carrots. I prefer unsalted butter, but if you have salted, that’s fine, too. (I’d maybe just skip the kosher salt called for in the recipe.) You could also substitute olive oil if you prefer.
Garlic: This adds a savory element to the roasted carrots. Use 2 cloves if you want to go light on the garlic flavor, or use 3 if you are a garlic lover. In a pinch, you could substitute ¼ teaspoon garlic powder in place of the fresh garlic.
Other seasoning ideas:
  • Chopped fresh rosemary
  • Chopped fresh thyme
  • Cumin seeds
  • Chili powder and smoked paprika
  • Honey and cinnamon
  • Red pepper flakes
Leftovers: Leftover roasted carrots, once cooled, can be stored in a covered container in the refrigerator for up to 4-5 days. Reheat on 325 degrees F in the oven for 5 or so minutes, until warmed through, to regain some of that roasted flavor. You can broil again here, too, for a little bit of charring if you’d like.

Nutrition

Serving: 1serving | Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 97mg | Fiber: 2g | Sugar: 3g
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