Tender carrots roasted in a delicious buttery sauce, these Butter Roasted Carrots are the best side to add to any meal. You can easily pop them in the oven while you make everything else.
Carrots are one of my favorite vegetables, and let’s face it; everything’s better with a little butter! The great thing about these carrots is that they are paleo-friendly since there’s no sugar added. (If you are really strict or doing a Whole30, you can use ghee instead of butter!) If you’re looking for a healthy, yet delicious side option, these are perfect!
These butter roasted carrots do take some time to cook, but you can easily throw them in the oven while you prepare the rest of your meal. Once everything is done, you’ll be ready to pull out a delicious and healthy side to add to it. You can also customize these carrots with your favorite spices or herbs. It’s a great recipe to build on so that you can create a truly unique side dish that your family will love.
🥘 Ingredient Notes
- Carrots – You will want to use regular carrots and slice them diagonal in 1 1/2 – 2 inch slices.
- Butter – Use cold butter from the refrigerator so that it melts as it cooks.
- Salt – I add a pinch of salt after cooking to finish the carrots off.
- Fresh Herbs – As an optional garnish, you can use rosemary or thyme.
🍽 Equipment Needed
- Baking Dish
- Knife
- Butter Knife
🥣 How to Make It
Butter roasted carrots are so easy to make. You can even prep these carrots the night before so you can easily throw them in the oven when you’re ready to make your meal – just be sure to use a sealed container so the carrots don’t dry out!
- First, preheat your oven to 350°F. Then, cut and peel your carrots. You want to cut the carrots on a diagonal into ½ inch thick pieces. (Pictures 1 – 3)
- Next, place your sliced carrots in a single layer in a casserole dish. (Picture 4)
- Pull your butter out of the fridge and slice 3 tablespoons into little bitty pieces. Place the pieces on top of your carrots so that it melts as you cook them. (Picture 5)
- Cover the casserole dish with aluminum foil – optional. (Not pictured – but the carrots will cook faster with foil on top.)
- Place your carrots in the oven to bake for 1 hour. Stir them every 15 – 20 minutes.
Serve and enjoy!
🙋♀️ Frequently Asked Questions
Since carrots are very hard vegetables, I have found that it takes about an hour to cook them in the oven at 350℉. However, if you are short on time, you can turn the oven up to 425℉ and cook them for 20 minutes.
I roast my carrots at 350℉ for 1 hour. However, you can roast carrots 400 – 425℉ as well. Keep in mind that the more you increase the temperature, the less time you need to cook them. Higher temperatures typically take half the time. (Though the faster you cook them, the more crispy/dry they will be on the outside. The slow roast makes the carrots soft and extra buttery.)
Absolutely! If you want a little more flavor, you can sprinkle your roasted carrots with various herbs and spices. Here are some classic combinations:
– Rosemary, thyme, salt, pepper, garlic powder
– Cumin, coriander, cinnamon, smoked paprika, allspice, ginger, cloves
– Cinnamon, cayenne pepper, nutmeg, turmeric
– Sage, thyme, basil, oregano
– Ginger, cinnamon, parsley
🍳 Serving Suggestions & Uses
These delicious butter roasted carrots are so versatile and can be paired with almost any entree. Here are a few of my favorite entrees to serve with my carrots:
Recipe Yield
This recipe calls for 2 pounds of carrots which is about 10 carrots. 1 serving is equal to 1 cup of carrots. So, you should be able to get about 5 – 6 servings from this recipe.
🥫 Storage/Shelf Life/Reheating
Leftover carrots can be stored in the refrigerator for 3 – 5 days if they are stored properly. Place your carrots in a shallow airtight container or a Ziploc bag.
To keep your carrots crisp, you’ll want to reheat them in the oven. Place them on a sheet pan, drizzle with more butter or oil, and cook for about 20 minutes at 350℉.
✏️ Helpful Tips
- Cut your carrots as close in size as possible. This will ensure that they cook evenly.
- Add herbs halfway through. I like to add thyme and rosemary for the last 20 – 30 minutes so that the herbs don’t burn.
- You can soften carrots first if you want. If you want a firm – tender carrot with just the right amount of caramelization, briefly boil your carrots before roasting and cut the bake time in half.
- Finish your carrots with a drizzle of olive oil, a pinch of salt, and some fresh thyme leaves for an irresistible flavor.
Other Veggie Recipes
- Whole Roasted Cauliflower
- Easy Oven Roasted Broccoli with Olive Oil
- Lemon and Garlic Roasted Asparagus
- Instant Pot Glazed Sweet Carrots
Have You Tried This Recipe?
Please rate it and leave a comment below. I would love to hear what you think!
Butter Roasted Carrots
Equipment
- a baking dish
Ingredients
- 2 pounds carrots sliced on a diagonal in 1 1/2 – 2 inch slices
- 3 tablepoons butter
Optional
- 1 pinch salt added after cooking to finish the carrots
- fresh herbs to garnish (rosemary, thyme)
Instructions
- Peel and cut carrots on a diagonal into ½ inch thick pieces, trying to cut them as close in size as you can so they cook evenly.
- Place sliced carrots in a casserole dish.
- Cut up the butter into little bitty pieces and place it on top of the carrots so it melts into the carrots as they cook.
- Cover the dish of carrots with foil and roast at 350°F for 1 hour, stirring at 15 – 20 minute intervals. (Add herbs about halfway through so they don't burn.)
- Serve immediately.
Notes
This recipe calls for 2 pounds of carrots which is about 10 carrots. 1 serving is equal to 1 cup of carrots. So, you should be able to get about 5 – 6 servings from this recipe. 🥫 Storage/Shelf Life/Reheating
Leftover carrots can be stored in the refrigerator for 3 – 5 days if they are stored properly. Place your carrots in a shallow airtight container or a Ziploc bag. To keep your carrots crisp, you’ll want to reheat them in the oven. Place them on a sheet pan, drizzle with more butter or oil, and cook for about 20 minutes at 350℉. 📋 Tips
– Cut your carrots as close in size as possible. This will ensure that they cook evenly.
-Add herbs halfway through. I like to add thyme and rosemary for the last 20 – 30 minutes so that the herbs don’t burn.
– You can soften carrots first if you want. If you want a firm – tender carrot with just the right amount of caramelization, briefly boil your carrots before roasting and cut the bake time in half.
– Finish your carrots with a drizzle of olive oil, a pinch of salt, and some fresh thyme leaves for an irresistible flavor.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
