Buttery Roasted Baby Carrots
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These buttery roasted baby carrots are destined to become a go-to side dish that effortlessly complements any meal. With just a bag of baby carrots and a handful of pantry staples, you can create a dish that’s both simple and bursting with flavor.
Roasting the carrots brings out their natural sweetness while the buttery coating adds a touch of indulgence. This recipe transforms humble carrots into a standout side that’s perfect for family dinners, holiday gatherings, or even a quick weeknight meal. It’s a versatile, crowd-pleasing addition to your table that you’ll find yourself making again and again.
The use of butter combined with olive oil in this recipe is a game-changer for flavor and texture. Butter contributes a rich, creamy flavor that enhances the natural sweetness of the roasted carrots, giving them that indulgent, melt-in-your-mouth quality.
Olive oil, on the other hand, adds a subtle earthiness and helps stabilize the butter, preventing it from burning during roasting. Together, these two ingredients create the perfect balance of flavor while ensuring the carrots roast evenly to a tender, golden perfection. This simple pairing transforms a basic side dish into something truly unforgettable.
Ingredients for Buttery Roasted Baby Carrots
- BABY CARROTS
- BUTTER
- OLIVE OIL
- SALT AND PEPPER
- DRIED PARSLEY, FOR GARNISH
Instructions for Buttery Roasted Baby Carrots
Preheat the Oven: Heat your oven to 425°F. Line a large sheet pan with foil and lightly coat it with nonstick spray for easy cleanup.
Prepare the Carrots: Place the baby carrots in a large mixing bowl.
Make the Butter Mixture: In a small bowl, whisk together the melted butter and oil until well combined. Drizzle the mixture over the carrots.
Season the Carrots: Sprinkle the carrots with salt and pepper, then toss them gently to ensure they’re evenly coated.
Arrange and Roast: Spread the seasoned carrots in a single layer on the prepared baking sheet. Roast in the oven for 25-30 minutes, or until the carrots are fork-tender.
Finish and Serve: Garnish the roasted carrots with freshly chopped parsley and serve warm.
Frequently Asked Questions
Can I use whole carrots instead of baby carrots? Yes, you can use whole carrots! Simply peel and slice them into evenly sized pieces to ensure they cook properly and become tender.
Can I substitute olive oil for the butter? Absolutely! While butter adds richness, olive oil alone can work as a lighter option. You can also use a mix of olive oil and a butter substitute if preferred.
How do I prevent the carrots from sticking to the foil? Make sure to coat the foil thoroughly with nonstick spray or use parchment paper instead of foil for a stick-free experience.
Can I make these carrots ahead of time? Yes, you can roast the carrots in advance and reheat them in the oven at 350°F for about 10 minutes before serving. Garnish with fresh parsley after reheating.
What other seasonings can I use? Feel free to experiment with seasonings! Garlic powder, paprika, thyme, or a sprinkle of brown sugar can elevate the flavor profile.
FOR MORE RECIPES LIKE THIS, TRY:
Buttery Roasted Baby Carrots
Real Mom Kitchen
Ingredients
- 1 lb baby carrots
- 2 Tbsp butter melted
- 1 Tbsp olive oil
- salt and pepper to taste
- dried parsley flakes for garnish
Instructions
- Preheat your oven to 425°F. Line a large baking sheet with foil and spray it with nonstick cooking spray.
- Place baby carrots in a large mixing bowl.
- In a small bowl, whisk together melted butter and oil. Pour this mixture over the carrots.
- Season the carrots with salt and pepper, then toss to coat evenly.
- Spread the carrots in a single layer on the prepared baking sheet.
- Roast in the oven for 25-30 minutes, or until fork-tender.
- Sprinkle with freshly chopped parsley before serving. Serves 4.
Nutrition
This recipe is adapted from The Simple Parent.
