Of all the carrot recipes on Inspired Taste, these garlic butter carrots are my absolute favorite! We roast them until golden brown and tender, then toss them with the most delicious garlic parsley butter before serving.
These herby carrots are impressive. I’ve made them for the holidays and special occasions so many times!
They are also easy enough to make on a weeknight. If you’re tired of bland carrot recipes, this one is for you!
How to Cook Carrots – My Favorite Way!
Of all the ways to cook carrots, my favorite is oven roasting. Carrots don’t take long to cook in the oven — 25 to 30 minutes. And the oven does a magical job of bringing out the carrot’s natural sweetness.
For this carrots recipe, we roast our carrots tossed in olive oil, salt, and pepper. I use a hot oven (425°F) and leave them in the oven until the edges start to wrinkle and lightly brown.
When our carrots come out of the oven, I toss them with the most delicious garlic parsley butter. It’s incredible.
Making the Garlic Butter
I love tossing carrots in this flavored butter. It’s also perfect tossed with other cooked or roasted veggies and spooned over salmon or chicken.
We’ll melt butter in a small pan over low heat to make it. Then add a smashed garlic clove and chopped fresh parsley.
Allow the butter to bubble gently around the garlic and parsley for a minute, then set the infused butter aside. I remove the garlic clove before tossing it with the carrots.
These carrots are super easy to make ahead! Roast them 3 to 4 days in advance and store them in an airtight container in the fridge.
For longer storage, freeze them for up to 3 months. To reheat, pop them in a 350°F oven for about 10 minutes, or use the microwave for a super-quick fix.
The garlic parsley butter tastes best fresh the day you make it, but you can make it a few days ahead. Just store it in the fridge after it cools. The parsley might lose some bright green color, but it will still taste delicious.
What to Serve with These Carrots
These simple carrots with garlic butter always impress. We love to serve them next to Pan-Roasted Chicken, my mother’s Baked Salmon with Lemon and Dill, and our Roasted Pork Tenderloin with Apples. They are also perfect for topping grain or rice bowls.
Our carrots recipe calls for garlic and parsley butter, but feel free to get creative! This recipe is more of a guide than a rulebook. Love basil? Toss it in! Want a kick? Add some red pepper flakes! Dill, cumin, or other favorite flavors are also delicious!
Makes 4 servings
You Will Need
1 ½ pounds carrots, peeled with ends trimmed (8 to 9 carrots)
1/3 cup loosely packed fresh parsley leaves, chopped
Directions
Roast Carrots
1Heat your oven to 425°F (218C) degrees F and line a baking sheet with aluminum foil for easy cleanup.
2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking.
3Toss the carrot sticks with olive oil and salt on the prepared baking sheet. Spread them in a single layer. Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges.
Make Garlic Parsley Butter
1While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley.
2Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors.
3Discard the garlic clove.
To Finish
1Slide the roasted carrots into a bowl with the garlic parsley butter. Toss then season to taste with additional salt as needed.
Adam and Joanne's Tips
To make this vegan, swap the butter for vegan butter, coconut oil or olive oil.
Carrots are root vegetables that were first grown in Afghanistan around 900 AD. Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. Early carrots were purple or yellow. Orange carrots were developed in Central Europe around the 15th or 16th century.
A suitable portion of cooked carrots is generally around ¾ cup or approximately 75 grams. Again, these serving sizes can be adjusted based on personal preferences and dietary needs. Carrots are considered a healthy choice for diabetes due to their high fiber content and beneficial nutrients.
Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.
Roasting really brings out carrots' best qualities. To make them, just toss carrots with olive oil, salt, and pepper. Bake until they're golden on the edges and tender throughout. Serve these simple roasted carrots with traditional or heavy main dishes, like standard Thanksgiving fare, lasagna or mac and cheese.
She chopped some carrots for the soup. He added some grated carrot to the soup. The company offered a carrot in the form of additional vacation time to workers who met their deadlines.
No.It's a misconception that carrots are high in sugar. A medium raw carrot contains only 5.8 grams of carbohydrate. Like othernon-starchyvegetables, carrots are a good addition to a healthy diet for someone with diabetes.
The glycemic index for any food will go up if you cook or prepare them with honey or other carbohydrates. Still, carrots are high in fiber, so that helps slow down how quickly they release the sugar. They also have a lower glycemic index than other root vegetables like potatoes.
Is it okay to eat carrots every day? Eating carrots in moderation is good for your health. Eating carrots in excess, however, can cause a condition called carotenemia. This refers to yellowish discoloration of the skin because of the deposition of a substance called beta-carotene that is present in carrots.
Carrots offer many plant compounds, including carotenoids. These are substances with powerful antioxidant activity that have been linked to improved immune function and reduced risk of many illnesses, including heart disease, various degenerative ailments, and certain types of cancer ( 1 ).
A carrot is a long, orange root vegetable. Carrots can be planted as tiny seeds and grown in a backyard garden. Carrots are a popular vegetable to eat raw on their own, or chopped and tossed in a salad. You can also cook carrots, or grate them and make a carrot cake.
The carrot (Daucus carota subsp. sativus) is a root vegetable, typically orange in color, though heirloom variants including purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, Daucus carota, native to Europe and Southwestern Asia.
Carrots are biennials that grow in loose soil and in cooler climates. There are wild carrots and domesticated carrots, and the part that most people eat is the taproot. This vegetable contains carotene, which helps you stay healthy and sharp-sighted.
Introduction: My name is Margart Wisoky, I am a gorgeous, shiny, successful, beautiful, adventurous, excited, pleasant person who loves writing and wants to share my knowledge and understanding with you.
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