Roasted Garlic Butter Carrots are a delicious side dish that pairs well with most anything!
I’ve been trying really hard to get out of the dinnertime rut I’ve been in. Every evening at dinnertime, I stand around trying to figure out what we’re eating, and inevitably fall back on one of our favorites. But I miss the variety and the fun things I used to cook before kids, in that time period when I had plenty of time to cook, and people didn’t fall apart if dinner wasn’t ready on time.
I decided to challenge myself to meal plan again, and to pick 1-2 new recipes to try each week. This last week, I ended up trying 3 new recipes, and they were all delicious, so they’ll earn themselves a spot in the meal planning rotation!
One of those new recipes was these roasted garlic butter carrots. I wanted a vegetable side dish, and roasted carrots just sounded so good.
My whole family loved these. Which is a lot to say for them. Dan usually doesn’t like cooked carrots, and you just never know who is going to like what when you’ve got young kids. But everyone gobbled them up and asked for more!
- 4 Tbsp. butter
- 4 cloves garlic, minced
- 1/4 tsp. salt
- 8-10 carrots, cut into 2-3 inch pieces
Preheat oven to 425º. Grease a cookie sheet.
In a microwavable bowl, microwave butter and garlic for 30 seconds. Stir, then microwave for 1 minute more. Keep an eye on it, so it doesn't boil over.
Stir in salt. Combine with carrots and spread onto cookie sheet, so carrots are in a single layer.
Bake for 15 minutes.
Using tongs or a spatula, flip the carrots, and then bake for another 5-10 minutes.
What are your favorite flavors for roasting vegetables? I’m thinking my next batch will have some herbs thrown in.