Garlic Butter Roasted Carrots

These paste cooked Carrots build the right vacation entremots for your Christmas or Thanksgiving dinner! They’re on the table in half-hour or less with solely four ingredients!

Garlic Butter Roasted Carrots

These paste cooked Carrots square measure one amongst my favorite aspect dishes to create for the vacations as a result of they’re fast, straightforward to throw along during a pinch, and might even be made up of frozen carrots.

I hope you like these paste cooked Carrots the maximum amount as we have a tendency to do! Let American state understand within the comments below, what’s your favorite straightforward entremots for the holidays? I’d like to know!

Garlic Butter Roasted Carrots


  • 1 teaspoon garlic powder
  • 1 teaspoon dried parsley
  • 1 kilogram frozen baby carrots, defrosted for one hour (you can also use fresh - just blanch them in boiling water for about 3 minutes before using)
  • 1/3 cup salted butter, melted (if using unsalted butter, add 1/2 teaspoon of salt after it's melted)
  • fresh parsley, chopped, for garnish (if desired)


  1. Preheat your oven to 375 degrees Fahrenheit.
  2. Add the baby carrots to your favourite 9-inch by 13-inch (or equivalent size) baking dish.
  3. Combine the melted butter with the garlic powder and dried parsley and drizzle it over the carrots, tossing well to coat.
  4. Roast at 375 degrees Fahrenheit for about 25 minutes or until the carrots are just barely fork tender.
  5. Serve immediately.

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