My Favorite Carrots Recipe (2024)

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.

My Favorite Carrots Recipe (1)

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.

My Favorite Carrots Recipe (2)

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.

My Favorite Carrots Recipe (3)

Make-Ahead Tips

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.

My Favorite Carrots Recipe




  • PREP
  • COOK

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 tablespoon extra-virgin olive oil

1/4 teaspoon kosher salt

1 tablespoon butter

1 garlic clove

1/3 cup loosely packed fresh parsley leaves, chopped


  • 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.

Nutrition Per Serving Calories 118 / Protein 1 g / Carbohydrate 15 g / Dietary Fiber 4 g / Total Sugars 7 g / Total Fat 7 g / Saturated Fat 2 g / Cholesterol 8 mg

AUTHOR: Adam and Joanne Gallagher

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My Favorite Carrots Recipe (2024)


How does Gordon Ramsay cook carrots? ›

Cooking instructions

Heat the olive oil in a large sauté pan, then add the carrots and parsnips and toss to coat in the oil. Add the thyme, cinnamon, star anise and some seasoning. Cook over a medium heat for 15-20 minutes, turning the vegetables frequently, until golden brown and almost cooked through.

What cooking method is best for carrots? ›

Roasting at a high temperature is key here to get some lovely colour on the carrots which adds extra flavour. Most recipes use a lower temperature which will cook the carrots just fine, but it's not high enough to brown them (and if you leave them in the oven longer, they overcook and become wrinkly and sad).

Is it better to steam or bake carrots? ›

No matter which way you cook them, carrots are a healthy choice. Steaming is a slightly better pick since the carrots don't lose as many of their nutrients to the water. (Steaming is also more environmentally friendly since it uses less water.)

Should you soak carrots before cooking? ›

You don't want to soak them, you want to cook them. The prep and method of cooking will determine how long it will take to soften the carrots. Quickest: slice and boil in salted water; done in a few minutes. Best tasting: clean carrots, toss in oil and a little bit of salt.

What are 2 appropriate methods of cooking carrots? ›

Carrots can be cooked using several methods. Some common methods are steaming, boiling, braising, roasting, sautéing, stir frying, and microwaving. Carrots should be cooked only until they are tender-crisp to ensure maximum flavor. Overcooking may also destroy some of the nutrients contained in carrots.

Is it healthier to roast or boil carrots? ›

Cooking breaks down the vegetable's cell walls, making its nutrients more available. Of course, how you cook them matters—boiling vegetables can leach out nutrients, so it's better to steam, sauté, or roast. If you still prefer boiling your carrots, throw them in the water whole—you'll keep the most nutrients.

Would boiling or steaming be better to cook finely diced carrots? ›

Steaming carrots is also a low-fat cooking method, as no additional oil is required to transform the carrot into a softened bite. Like boiled carrots, steamed carrots are just a little boring. They have a livelier color and more of a tender-crisp bite, but they need to be spruced up to make them enjoyable.

Why do cooked carrots taste better? ›

High heat and good browning make carrots taste sweeter and more delicious. Published Jan. 5, 2023.

Why are steamed carrots so good? ›

Although raw carrot slices go well with a dip, cooked carrots are softer and easier to chew. But that's not the only benefit of heating the vegetable. Carrots provide more antioxidants when boiled or steamed than when eaten raw, according to a January 2008 report in the Journal of Agricultural and Food Chemistry.

How do chefs chop carrots? ›

First cut the carrot into a julienne, then gather the sticks and cut down into ⅛-inch squares. This method of finely chopping carrots helps flavors to infuse evenly throughout your dish, especially when sautéeing.


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