Butter Roasted Carrots Recipes

BUTTER-ROASTED CARROTS

Butter-Roasted Carrots image

I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

Provided by elisechristiane

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups diagonally cut carrots (2-inch)
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
cooking spray

Steps:

Preheat oven to 425°.
Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Nutrition Facts : Calories 62, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 178.6, Carbohydrate 6.2, Fiber 1.8, Sugar 3, Protein 0.6

HONEY GARLIC BUTTER ROASTED CARROTS

Honey Garlic Butter Roasted Carrots image

Honey Garlic Butter Roasted Carrots are the best side dish to add to your dinner table! Buttery, tender carrots roasted with the best honey garlic butter sauce! Honey Garlic Butter Roasted Carrots take ordinary roasted carrots to a whole new level!

Provided by Karina

Categories Sides

Time 25m

Number Of Ingredients 7

Ingredients

2 pounds (1 kg) carrots (washed and peeled (or unpeeled))
1/3 cup butter
3 tablespoons honey
4 garlic cloves (minced)
1/4-1/2 teaspoon salt (plus more for seasoning)
Cracked black pepper
2 tablespoons fresh chopped parsley

Steps:

Preheat oven to 425°F (220°C). Lightly grease a large baking sheet with nonstick cooking oil spray; set aside.
Trim ends of carrots and cut into thirds.
Melt butter in a pan or skillet over medium-heat. Pour in honey and cook, while stirring, until completely melted through the butter. Add the garlic and cook for 30 seconds until fragrant while stirring.
Add the carrots and allow the sauce to thicken for a further minute, while tossing the carrots through the sauce. Season with salt and pepper.
Transfer carrots to baking sheet in a single layer so they cook evenly. Toss to evenly coat.
Roast for 20 minutes, or until carrots are fork-tender. Broil (or grill) for 2-3 minutes on high heat to crisp/char the edges.
OPTIONAL: Transfer them back into the skillet and allow carrots to simmer in the sauce over high heat for 5 minutes to thicken the sauce into a glaze. *SEE NOTES.
Season with a little extra salt and pepper if desired. Garnish with parsley.
Arrange onto serving platter and enjoy!

Nutrition Facts : Calories 281 kcal, Carbohydrate 35 g, Protein 2 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 306 mg, Fiber 6 g, Sugar 23 g, ServingSize 1 serving

BUTTER ROASTED CARROTS

Butter Roasted Carrots image

This is almost too simple to post, but after tasting carrots made this way I won't ever boil them again. The carrots soften and caramelize and are very sweet.

Provided by Cookin-jo

Categories Vegetable

Time 1h10m

Yield 4-6 serving(s)

Number Of Ingredients 2

Ingredients

2 lbs carrots
2 tablespoons butter

Steps:

Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
Place carrots in a casserole dish and dollop butter on top.
Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.

Nutrition Facts : Calories 144, Fat 6.3, SaturatedFat 3.7, Cholesterol 15.3, Sodium 207.3, Carbohydrate 21.8, Fiber 6.4, Sugar 10.8, Protein 2.2

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