Roasted Carrots with Parsley Butter and Garlic

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This roasted carrot recipe is a simple and delicious garnish. Carrots are sweet and tender with slightly caramelized edges. Served with our garlic and parsley butter, carrots are deliciously garlic, fresh, and vegetarian. Skip to the roasted carrots recipe or read on to see our tips for making them.

Roasted carrots with parsley butter recipe

Roasted carrots are sweet, tender, and completely delicious. For this recipe, we toss the perfectly roasted carrots with garlic and butter infused with parsley. These taste amazing and look amazing on the table. For another easy recipe, take a look at these honey roasted carrots and tahini sauce drizzled over the top.

These simple carrots never fail to impress. We love serving them alongside whole roast chicken, my mother's baked salmon with lemon and dill, and our roasted pork loin with apples and onions. They are also perfect for covering grains or rice bowls.

How to Roast Carrots

Roasting is my favorite way of cooking carrots. They don't take long to cook, especially if you cut the carrots into small pieces. I also love how the roast brings out the sweetness of the carrots. Roasting carrots is very simple. This is how we do it:

  1. Heat oven to 400 ° F to 425 ° F
  2. Mix the sliced ​​carrots with a little fat (such as olive oil, melted butter, or coconut oil) and season with salt and pepper. For more flavor, add other spices or a spice mix at this point.
  3. Broil 25 to 30 minutes until tender and edges begin to brown.

The method is very simple and can be used to grill most vegetables. Check out our recipes for roasted parsnips, mushrooms, sweet potatoes, and butternut squash for more inspiration.

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Roasted Carrots with Parsley Butter

The moment the carrots come out of the oven, I like to toss them in the garlic butter and parsley. This is completely optional, but it is absolutely divine!

Roasted Carrots with Parsley Butter

More easy side dishes

Updated recipe, originally published in October 2013. Since I published this in 2013, we have tweaked the recipe to make it clearer. – Adam and Joanne

Roasted Carrots with Parsley Butter and Garlic

  • PREP 10mins
  • COOK 25 minutes
  • TOTAL 35 minutes

Here we toss perfectly roasted carrots with butter that has been infused with garlic and parsley. Instead of parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors. The recipe below is more of a template than a strict recipe. Carrots are perfectly delicious roasts, but so are parsnips, squash, potatoes, or other hardy vegetables you find in season. Feel free to exchange them for something else.

Makes 4 servings

Will need

1 1/2 pound carrots, peeled with trimmed ends (8 to 9 carrots)

1 tablespoon of extra virgin olive oil

1/4 teaspoon kosher salt

1 tablespoon butter

1 clove garlic

1/3 cup fresh parsley leaves, loose, chopped


  • Roasted carrots
  • Heat oven to 425 degrees F and line baking sheet with aluminum foil. Cut carrots into 2-3 inch sticks. (Depending on how wide the thicker ends are, you may need to cut each stick in half, lengthwise.) Mix the carrots on the baking sheet with the olive oil and salt. Make sure the carrots are covered and then spread out in one layer. Roast the carrots, stirring twice, until tender with slightly browned edges, 25 to 30 minutes.

    • Make parsley and garlic butter
    • While the carrots are roasting, melt the butter in a small skillet over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin and then add clove to the butter along with the parsley. Wait until the butter bubbles gently, then cook for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove and discard the garlic.

Adam and Joanne's advice

  • To make this vegan, change the butter for coconut oil or olive oil.

If you make this recipe, take a photo and label it #RecetasLatinas – We love to see your creations in Instagram Y Facebook!

Nutrition per serving: 118 calories / protein 1 g / carbohydrate 15 g / dietary fiber 4 g / total sugars 7 g / total fat 7 g / saturated fat 2 g / cholesterol 8 mg

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