If you’re searching for a way to elevate your side dish game, look no further! Our garlic butter roasted carrots are the perfect blend of sweet and savory, making them a must-try for any dinner occasion. Easy to prepare and loaded with flavor, this recipe is sure to become a staple in your kitchen repertoire.
I remember my grandmother serving these at every family gathering; they were always a highlight on the dinner table. Her secret? A dash of honey for sweetness and a hearty sprinkle of fresh parsley just before serving. Preparing them became a cherished tradition in our home, and I’m thrilled to share this recipe with you.
Why You’ll Love This Recipe
These garlic butter roasted carrots stand out for their simplicity and deliciousness. The ingredients are readily available, and they come together in under 30 minutes. The caramelized edges and tender center deliver a delightful texture combination. Plus, they pair perfectly with virtually any main course, from roast chicken to grilled fish.
Ingredients Notes
When selecting your carrots, aim for uniform size for even roasting. Opt for fresh garlic to maximize flavor. You can substitute the butter with vegan butter for a dairy-free option. Honey can be replaced with maple syrup for a vegan version.
Recipe Steps
Step 1
Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper or lightly grease it.
Step 2
Peel and trim the carrots, cutting them into even pieces if they’re particularly large. This ensures even cooking.
Step 3
In a small saucepan, melt the butter over medium heat. Add minced garlic and cook until fragrant. Stir in honey and a pinch of salt.
Step 4
Toss the carrots in the garlic butter mixture, ensuring they are evenly coated. Spread them out in a single layer on the prepared baking sheet.
Step 5
Roast in the preheated oven for 20-25 minutes, turning halfway through, until they are tender and golden. Garnish with freshly chopped parsley and serve.
Storage Options
Store any leftovers in an airtight container in the refrigerator for up to three days. Reheat in a preheated oven at 350°F for about 10 minutes. For longer storage, freeze the roasted carrots in a ziplock bag for up to a month. Thaw in the refrigerator before reheating.
Variations & Substitutions
For a spicy kick, add a pinch of red pepper flakes or paprika. Try swapping carrots with parsnips or a mix of root vegetables for a different flavor profile. To make it herbaceous, add thyme or rosemary during roasting.
Serving Suggestions
These carrots are perfect for holiday meals or as a weekday dinner side dish. Pair them with roasted meats or serve with quinoa and a fresh salad for a light vegetarian meal. They’re also a great addition to your next potluck or picnic.
Frequently Asked Questions
Can I make these carrots ahead of time?
Yes, you can prepare and roast these carrots up to two days in advance. Store them in the fridge and reheat in the oven before serving to restore their crispy texture.
Are there any dietary considerations to keep in mind?
This dish is naturally gluten-free. For a vegan option, substitute butter with a plant-based alternative and replace honey with maple syrup.
What’s the best way to achieve perfectly roasted carrots?
Ensure the carrots are in a single layer on the baking sheet. This allows them to roast evenly and develop those sought-after caramelized edges. If they’re crowded, they may steam instead of roasting.
Garlic Butter Roasted Carrots
Ingredients
Main Ingredients
- 1.5 pounds carrots peeled and cut into sticks
- 3 tablespoons butter melted
- 2 cloves garlic minced
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons parsley chopped, for garnish
Instructions
Preparation Steps
- Preheat oven to 400°F (200°C).
- In a large bowl, mix together the melted butter, minced garlic, salt, and pepper.
- Add carrot sticks to the bowl and toss to coat them evenly with the butter mixture.
- Spread the carrots in a single layer on a baking sheet.
- Bake in the preheated oven for 25 minutes, or until carrots are tender.
- Garnish with chopped parsley before serving.
