This roasted carrots recipe is a simple, delicious facet dish. The carrots are candy and tender with lightly caramelized edges. Served with our garlic parsley butter the carrots are deliciously garlicky, fresh, and vegetarian. Jump to the Roasted Carrots Recipe or read on to see our guidelines for making them.
1 1/2 pounds carrots, peeled with ends trimmed (8 to 9 carrots)
1 tablespoon extra-virgin olive oil
1/4 teaspoon kosher salt
1 tablespoon butter
1 garlic clove
1/3 cup loosely packed fresh parsley leaves, chopped
Heat the oven to 425 degrees F and line a baking sheet with aluminum foil. Cut carrots into 2 to 3-inch sticks. (Depending on how wide the thicker ends are, you may need to slice each stick in half, lengthwise). Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots, stirring twice until they are tender with edges that are lightly browned, 25 to 30 minutes.
MAKE GARLIC PARSLEY BUTTER
While the carrots roast, melt butter in a small pan over low heat. Use the back of a large knife to gently crush the garlic clove. Remove the skin then add a 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.
Slide 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 coconut oil or olive oil.
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