5.0 from 9 votes
Baked Garlic Butter Carrots
Garlic Butter Carrots are easy and delicious, roasted at 350 degrees, cut or sliced in your favorite shape or using baby carrots, this dish doesn't disappoint.
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
Servings: 5
Calories: 210 kcal
Course:
Side Dish
Cuisine:
American
Ingredients
- 5 large carrots, cut or sliced or baby carrots, around 4 cups
- ½ cup butter, salted, room temperature
- 2 tblsp garlic, minced
- ½ teaspoon pepper
- 1 tblsp parsley, dried
- cooking spray
Instructions
- Preheat your oven to 350 degrees. Prepare an oven safe casserole dish with cooking spray and set aside.
- In a small bowl combine butter, garlic, pepper and parsley. Melt mixture in your microwave or oven. You can also use a garlic butter stick to save some time.
- Cut up your carrots and set aside. I usually cut the carrots into sticks. If you slice them reduce your cooking time by half or until they are done to your desired tenderness.
- Remove bowl with melted butter mixture and toss carrots with the mixture. If you are using a casserole dish, place carrots inside the dish and pour your melted butter mixture all over them. Using a spoon adjust carrots until all of them are coated.
- Bake, covered, with lid or foil, for 45-60 minutes, or until carrots are tender. Adjust or baste carrots periodically, You will be glad you did!
- Remove from oven and transfer to a serving plate or just serve from your casserole dish.
- Serve and enjoy!
Cup of Yum
Notes
- Baking Sheet: Spread the tossed carrots on a rimmed baking sheet coated in cooking spray, in a single layer to avoid over-crowding. Roast them in oven on 350°F (180°C) for between 25 and 35 minutes, depending on their size, or until tender and slightly caramelized.
- Sauté on Stovetop: Instead of roasting, pan fry your garlic butter covered carrots in a skillet over medium heat for between 15 and 20 minutes or until desired level of tenderness is reached, stirring occasionally. Make sure the garlic doesn't burn (causing bitter taste) by keeping a close eye on it and adjusting the heat as necessary.
- Air Fry: Preheat your air fryer to 375°F (190°C). Prepare carrots and toss with garlic butter mixture. Place the carrots in the air fryer basket in a single layer and cook for 12-15 minutes, shaking the basket halfway through to ensure even cooking. Check for desired tenderness using a fork, and adjust cooking time as needed.
- Always preheat your oven before roasting your carrots to ensure they cook evenly and achieve the desired tenderness.
- Peel the carrots using a vegetable peeler or a knife to remove the outer layer of skin to create smoother carrot texture and better absorption of flavors while cooking.
- Uniform sizes will ensure even cooking, achieving that perfect tenderness. Cut the carrots into evenly sized pieces or use whole carrots or baby carrots. You can slice them into ¼-inch-thick rounds, 2-inch long, ¼-inch wide strips, or at an angle about ½" wide. You can also use packaged peeled baby-cut carrots to save time. Make sure they are fresh and firm with bright orange color and smooth skin.
- Baste during cooking for an even coating and to help them caramelize and develop a rich, deep flavor.
Nutrition Information
Calories
210kcal
(11%)
Carbohydrates
10g
(3%)
Protein
2g
(4%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
49mg
(16%)
Sodium
210mg
(9%)
Potassium
342mg
(10%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Vitamin A
12655IU
(253%)
Vitamin C
10mg
(11%)
Calcium
74mg
(7%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 5Serving
Amount Per Serving
Calories 210
% Daily Value*
| Calories | 210kcal | 11% |
| Carbohydrates | 10g | 3% |
| Protein | 2g | 4% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 49mg | 16% |
| Sodium | 210mg | 9% |
| Potassium | 342mg | 7% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
| Vitamin A | 12655IU | 253% |
| Vitamin C | 10mg | 11% |
| Calcium | 74mg | 7% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.