Of all the carrot recipes on Inspired Taste, these garlic butter carrots are my absolute favorite! We roast them until golden brown and tender, then toss them with the most delicious garlic parsley butter before serving.
These herby carrots are impressive. I’ve made them for the holidays and special occasions so many times!
They are also easy enough to make on a weeknight. If you’re tired of bland carrot recipes, this one is for you!
How to Cook Carrots – My Favorite Way!
Of all the ways to cook carrots, my favorite is oven roasting. Carrots don’t take long to cook in the oven — 25 to 30 minutes. And the oven does a magical job of bringing out the carrot’s natural sweetness.
For this carrots recipe, we roast our carrots tossed in olive oil, salt, and pepper. I use a hot oven (425°F) and leave them in the oven until the edges start to wrinkle and lightly brown.
When our carrots come out of the oven, I toss them with the most delicious garlic parsley butter. It’s incredible.
Making the Garlic Butter
I love tossing carrots in this flavored butter. It’s also perfect tossed with other cooked or roasted veggies and spooned over salmon or chicken.
We’ll melt butter in a small pan over low heat to make it. Then add a smashed garlic clove and chopped fresh parsley.
Allow the butter to bubble gently around the garlic and parsley for a minute, then set the infused butter aside. I remove the garlic clove before tossing it with the carrots.
These carrots are super easy to make ahead! Roast them 3 to 4 days in advance and store them in an airtight container in the fridge.
For longer storage, freeze them for up to 3 months. To reheat, pop them in a 350°F oven for about 10 minutes, or use the microwave for a super-quick fix.
The garlic parsley butter tastes best fresh the day you make it, but you can make it a few days ahead. Just store it in the fridge after it cools. The parsley might lose some bright green color, but it will still taste delicious.
What to Serve with These Carrots
These simple carrots with garlic butter always impress. 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.
Our carrots recipe calls for garlic and parsley butter, but feel free to get creative! This recipe is more of a guide than a rulebook. Love basil? Toss it in! Want a kick? Add some red pepper flakes! Dill, cumin, or other favorite flavors are also delicious!
Makes 4 servings
You Will Need
1 ½ pounds carrots, peeled with ends trimmed (8 to 9 carrots)
1/3 cup loosely packed fresh parsley leaves, chopped
Directions
Roast Carrots
1Heat your oven to 425°F (218C) degrees F and line a baking sheet with aluminum foil for easy cleanup.
2Chop your carrots into sticks 2 to 3 inches long. If the thicker ends are wide, cut them in half lengthwise for even cooking.
3Toss the carrot sticks with olive oil and salt on the prepared baking sheet. Spread them in a single layer. Roast for 25 to 30 minutes, stirring twice, until tender and lightly browned on the edges.
Make Garlic Parsley Butter
1While the carrots roast, melt butter in a small pan over low heat. Gently crush a garlic clove with the back of a knife, remove the skin, and add it to the melted butter and the parsley.
2Let the butter bubble gently for about 1 minute. Then, slide the pan off the heat and let it sit for 10 to 15 minutes to infuse the flavors.
3Discard the garlic clove.
To Finish
1Slide 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 vegan butter, coconut oil or olive oil.
In reality, 100g of carrots a day, or just under one carrot (the average weight of which is 125g), should suffice. This serving of carrots contains about 8200 micrograms (µg) of beta-carotene, while the daily requirement for an adult is around 700 µg. Eating a carrot a day will certainly speed up the process.
Seasoning carrots is a great way to help bring out their flavor. For a simple and versatile seasoning, stick with salt, pepper, and garlic. For an herbier taste, add rosemary, parsley, cumin, or coriander. Or, to bring out their fresh, woody flavor, add some anise.
Carrots are root vegetables that were first grown in Afghanistan around 900 AD. Orange may be their best-known color, but they also come in other hues, including purple, yellow, red, and white. Early carrots were purple or yellow. Orange carrots were developed in Central Europe around the 15th or 16th century.
Carrots. Raw carrots are fine, but cooked carrots are better for you. Cooking carrots allows beta carotene, an antioxidant compound that gets converted to vitamin A in the intestine, to absorb more easily in the body, explains Beckerman.
People can eat them raw, steamed, boiled, roasted, or as an ingredient in soups and stews. Boiling vegetables can reduce or eliminate some of the vitamin content. Raw or steamed carrots provide the most nutritional value.
Carrots pair beautifully with warm, earthy spices like cumin, coriander, and cinnamon. Toss them with 1/4 teaspoon of one or more of these spices before roasting. Use a garlic Parmesan seasoning. Skip the honey, and toss the carrots with 1/4 teaspoon garlic powder instead.
Instead of simply tossing carrots in the vegetable drawer, take a few minutes to cut off the greens and submerge the carrots in water. You'll be rewarded with carrots that stay crisp for weeks, not days.
Tasters unanimously preferred the peel-free carrots in the glazed and roasted samples. In both cases, the skins on the unpeeled carrots became wrinkled, tough, and gritty. Their flavor was “again earthier, but not in a good way” and they weren't particularly appealing looking.
Is a carrot a fruit? This is an easy one—carrots are definitely vegetables, not fruits. Like potatoes, carrots are a type of root vegetable. The greens of the plant are edible, but carrots are grown for the bright orange (or purple, or white, or yellow) taproot growing underneath.
Something that is offered to people in order to persuade them to do something can be referred to as a carrot. Something that is meant to persuade people not to do something can be referred to in the same sentence as a `stick.
Yes. Like many other fruits and vegetables, dogs get health benefits from carrots. In fact, every part of this vegetable, from the carrot itself to the leafy green tops, is safe for dogs to eat. They're a good, natural treat, and most dogs seem to like the flavor, too.
This is because carrots and birch pollen have similar proteins and can cause your immune system to react in the same way. Your body releases histamine and antibodies to fight off the proteins, causing allergy-related symptoms. You may also be allergic to other vegetables and herbs in the parsley-carrot family.
You'll have to store your carrots in the refrigerator, but how you store them can actually make a difference. Raw carrots, when properly stored will usually stay fresh for around 3 to 4 weeks in the fridge. If your carrots are sliced or chopped, you can store them in the fridge and they'll last for about 2 to 3 weeks.
For one, these days, with all the demand, there aren't really enough weird-looking carrots to fill the need. So baby carrots are also often made with older carrots. As carrots age, the natural sugars turn to starch, which is why you might find that baby carrots frequently seem to taste a little less sweet.
While eating carrots on a "regular basis" provides vitamin A (for healthy eyes and skin), carotenoids (for immune system support), and fiber, Taub-Dix warned that "overconsumption of carrots may cause vitamin A toxicity, gastrointestinal discomfort, and skin discoloration, known as carotenemia."
Healthy eating means consuming more dark green vegetables, such as broccoli, spinach, and other dark leafy greens. Include more red or orange vegetables, such as carrots, tomatoes, sweet potatoes, and legumes, in your diet (dry beans and peas).
Introduction: My name is Neely Ledner, I am a bright, determined, beautiful, adventurous, adventurous, spotless, calm person who loves writing and wants to share my knowledge and understanding with you.
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