This simple roasted carrot recipe features carrots in a delicious buttery sauce. These Butter Roasted Carrots are the easiest side dish to add to any meal. You can easily toss them in the oven while you make the rest of your meal.
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 really easy to make and everyone will love them. If you’re looking for a simple, yet delicious side option, these are perfect!
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. You can also customize these carrots with your favorite spices or herbs.
Ingredients Needed
This is just a quick overview of the ingredients that you’ll need to make Butter Roasted Carrots. As always, specific measurements and complete cooking instructions are included in the printable recipe card at the bottom of the post.
- Carrots – You can use regular carrots sliced diagonally in ½ inch thick slices or baby carrots.
- 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, thyme, or fresh parsley. I have also included some more recipe variations below.
How to Make Butter Roasted Carrots
These carrots bake in a covered baking dish instead of on a baking sheet, so the carrots absorb the butter and get nice and soft.
- First, preheat your oven to 350°F. Then, peel your carrots and then cut them into diagonal slices. You want to cut the carrots into long slices that are 1/4-½ inch thick. (Pictures 1 – 3)
- Next, place the sliced carrots 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 the carrots. (Picture 5)
- Cover the casserole dish with aluminum foil. (This isn’t pictured – I wanted to show the carrots!)
- Place the dish in the oven to bake for 1 hour. Toss the carrots in the melted butter every 15-20 minutes until they are tender.
Serve while still warm with a pinch of salt sprinkled on top and enjoy!
Recipe Variations
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
Garlic Butter Roasted Carrots
Add 1-2 cloves of garlic to your baking dish. The buttery carrots will absorb the delicious garlic-infused butter.
Storage & Reheating
How to Store Leftovers
Store leftovers in the refrigerator for 3-5 days in an airtight container.
How to Reheat Leftovers
- If you want them to be nice and soft – Reheat carrots in the microwave.
- If you want them to be crispy – In the oven at 350°F on a sheet pan for 5-10 minutes until heated through.
Helpful Tips
- Cut your carrots as close in size as possible to ensure that they cook evenly.
- Add herbs halfway through if you’re adding them. I like to add thyme, garlic, or rosemary for the last 20-30 minutes so that the herbs don’t burn.
- You can soften carrots first if you want by briefly steaming them before you roast them. This will cut the bake time in half. If you steam the carrots, do not cover them when you roast them. This will allow them to caramelize. Roast until golden brown.
More Easy Side Dish Recipes
Apps & Snacks
How to Make a Whole Roasted Cauliflower
Side Dishes
Instant Pot Creamed Corn
Side Dishes
Instant Pot Glazed 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
Ingredients
- 2 pounds carrots sliced on a diagonal
- 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, as close in size as possible.2 pounds carrots
- Place sliced carrots in a casserole dish.
- Cube butter in small pieces and spread it on top of the carrots.3 tablepoons butter
- 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.)
- Sprinkle carrots with salt right before serving. Serve immediately while warm.1 pinch salt, fresh herbs to garnish (rosemary, thyme)
Notes
2 pounds of carrots is about 10 carrots and 1 serving is equal to 1 cup of carrots. So, you should be able to get about 5-6 servings from this recipe. Storage/Reheating
Leftover carrots can be stored in the refrigerator for 3-5 days in an airtight container. Reheat them in the oven at 350°F until warm and crispy or in the microwave.
Nutrition
Nutrition information is approximate and is automatically calculated, so should only be used as a guide.
What to Serve with Roasted Carrots
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:
