We toss perfectly roasted carrots with butter that’s been infused with garlic and parsley. Instead of the parsley, consider adding basil, crushed red pepper flakes, dill, cumin, or other favorite flavors.
Ingredients
- 1½ pounds carrots, peeled with ends trimmed (8 to 9 carrots)
- 1 tablespoon extra-virgin olive oil
- ¼ teaspoon kosher salt
- 1 tablespoon butter
- 1 garlic clove
- ⅓ cup loosely packed fresh parsley leaves, chopped
Instructions
Preheat oven to 425 degrees F.
Line a baking sheet with parchment paper or aluminum foil.
Cut carrots into 2- to 3-inch sticks and toss in a bowl with the olive oil and salt until carrots are thoroughly coated.
Spread out the carrots in one layer on the lined baking sheet. Roast in preheated oven, stirring twice, until carrots are tender and edges are lightly browned, 25 to 30 minutes.
While carrots roast, melt butter in a small pan over low heat. Use the flat side of a large knife to gently crush the garlic clove. Remove the skin then add garlic to the butter along with the parsley. Let butter bubble gently and cook garlic and parsley for 1 minute. Slide the pan away from the heat and set aside for 10 to 15 minutes. Remove the garlic clove and drizzle butter over the carrots. Serve.
