Buttery Roasted Carrots Recipe

This roasted carrots recipe has perfectly tender carrots tossed in the most delicious garlic parsley butter.

Of all the carrot recipes on Inspired Taste, these garlic butter roasted carrots are my absolute favorite!

I make them for weeknights, special occasions, and even for Thanksgiving! For more carrot recipes, see our honey roasted carrots, and my favorite carrot ginger dressing!

Key Ingredients

• Carrots: You can use any kind of carrot for this recipe. I typically buy medium to large ones and give them a good scrub before cutting. Feel free to peel them if you prefer. Baby carrots work, but you might need to adjust the roasting time.
• Butter: I roast the carrots with olive oil and salt, then toss them with homemade garlic parsley butter once they’re tender and caramelized. You can use salted or unsalted butter or even a plant-based alternative.
• Garlic and Parsley: You’ll need one small garlic clove and a generous handful of parsley for this recipe. Feel free to experiment with other herbs, such as cilantro, mint, rosemary, or sage. Just remember to use a bit less of the stronger herbs, such as rosemary and sage.

Find the full recipe with measurements below.

How to Make Buttery Roasted Carrots

Tip 1: Roasting carrots. The trick to perfectly roasted carrots is to give them enough room on the baking sheet. You want the sugars to caramelize and brown, not steam. Giving them some room helps a lot. The butter in this recipe comes later, so I roast roast these with olive oil, salt, and pepper. They only take 25-30 minutes.

Tip 2: Make our parsley butter. You can make the flavored butter while the carrots are roasting. Melt butter in a small pan over low heat, then add a smashed garlic clove and some chopped fresh parsley. The butter will gently bubble around the garlic and parsley, infusing itself with their amazing flavors. Once the carrots are done, I remove the garlic clove and pour the garlicky butter over them.

By the way, this garlic parsley butter isn’t just for carrots! It’s amazing poured over other roasted vegetables, like roasted potatoes, or even drizzled over baked salmon.

Serving Suggestions

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. I love these tahini lemon quinoa bowls.