It’s 6pm, you’re tired, and everyone’s hungry. You need a side dish that feels special but takes minimal effort. These garlic butter roasted carrots are the perfect solution for your table tonight. They turn a simple vegetable into something truly savory and sweet.
Why This Recipe Is a Winner
These garlic butter roasted carrots are a winner because they use pantry staples. High heat makes them tender and beautifully caramelized. They are perfect for busy fall weeknights when you need comfort. Kids love the touch of honey and rich butter. You can get these on the table in under 40 minutes.
How to Make Garlic Butter Roasted Carrots
Making this side dish is incredibly simple and beginner-friendly. You just toss everything in one bowl and roast. The garlic butter creates a golden glaze as they cook. There is no complicated technique required here. Even if you rarely cook vegetables, you can do this.
Ingredients You’ll Need
These ingredients are mostly pantry staples you likely have on hand.
- 1 lb carrots, peeled and halved lengthwise
- 3 tbsp unsalted butter, melted
- 3 cloves garlic, minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp honey
- 1 tbsp fresh parsley, finely chopped
Step-by-Step Directions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, minced garlic, honey, salt, and pepper.
- Add the carrots to the bowl and toss until thoroughly coated in the garlic butter mixture.
- Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20 to 25 minutes, turning the carrots once halfway through the cooking time, until fork-tender and caramelized on the edges.
- Remove from the oven and garnish with fresh parsley immediately before serving.
Best Ways to Enjoy It
Serve these garlic butter roasted carrots warm alongside a roasted chicken. They look beautiful on a holiday platter with fresh herbs. Pair them with mashed potatoes for a classic comfort meal. Your family will reach for seconds of these tender veggies. Set the table and enjoy a stress-free dinner tonight.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. They will stay fresh for up to four days. To keep them crisp, reheat in a 350°F oven for 10 minutes. Avoid the microwave if you want to keep the texture. These are great for meal prep lunches the next day.
Tips for Best Results
- Don’t skip lining your pan with parchment paper for easy cleanup.
- Avoid overcrowding the carrots so they roast instead of steam.
- Use freshly minced garlic for the best aromatic flavor.
- Peel the carrots for a smoother and more refined texture.
- For Thanksgiving, double the batch because they go fast.
- Add a sprinkle of flaky sea salt right before serving.
Ways to Switch It Up
- Swap honey for maple syrup for a deeper fall flavor.
- Use vegan butter to make this a dairy-free side dish.
- Add a pinch of red pepper flakes for a spicy kick.
- Toss in some fresh thyme for an earthy herbal note.
Common Questions
Can I make these ahead of time?
You can prep the carrots and butter the night before. Just store them separately and roast them right before serving. This saves valuable time on busy nights.
Do I have to peel the carrots?
Peeling is optional but results in a prettier presentation. If you skip peeling, just scrub them well with a brush. The skins are perfectly edible and nutritious.
Will kids actually eat these?
Most kids love the natural sweetness enhanced by the honey. The butter and garlic make them savory and very approachable. They are a guaranteed hit for picky eaters.
I hope this cozy recipe brightens your fall evenings. These carrots are a simple way to make any meal feel hearty and complete. Happy cooking!
— Alex
Ingredients
- 1 lb carrots , peeled and halved lengthwise
- 3 tbsp unsalted butter, melted
- 3 cloves garlic , minced
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 1/2 tsp hone y
- 1 tbsp fresh parsley, finely chopped
Instructions
- Preheat the oven to 400°F (200°C) and line a rimmed baking sheet with parchment paper.
- In a large mixing bowl, whisk together the melted butter, minced garlic, honey, salt, and pepper.
- Add the carrots to the bowl and toss until thoroughly coated in the garlic butter mixture.
- Spread the carrots in a single layer on the prepared baking sheet, ensuring they are not overcrowded.
- Roast for 20 to 25 minutes, turning the carrots once halfway through the cooking time, until fork-tender and caramelized on the edges.
- Remove from the oven and garnish with fresh parsley immediately before serving.
