Garlic Butter Roasted Carrots are caramelized carrots with slightly crisp edges in a garlic honey butter sauce.
This vegetable side dish will steal the show on your plate. Garlic Butter Roasted Carrots are simply delicious.
Garlic Butter Roasted Carrots
Who would have thought of combining Sriracha, garlic, honey, and pepper on carrots?
Rebecca Lindamood of Foodie with Family, that’s who.
Rebecca Lindamood of Foodie with Family, that’s who. Rebecca’s new cookbook, The Ultimate Guide To Vegetable Side Dishes releases TOMORROW and you will want to get this in your hands just as soon as possible.
One of my favorite perks to food blogging is getting my hands on the latest cookbooks before they’re released. And this is one that I’ve been impatient to finally have at my fingertips!
This book is crammed with wonderful vegetable recipes that go beyond simply simmering them in a pot.
My family loves the sweet and spicy flavor combination, so Garlic Butter Roasted Carrots were an easy first choice to try from Rebecca’s cookbook. I wasn’t wrong, everyone ate up every last carrot.
I love the smell of fresh sweet carrots that are available at Farmer’s Markets right now. But don’t worry. Even the blandest grocery store carrot can taste great when it’s drenched in this Garlic Butter glaze and roasted.
This easy Side Dish recipe uses a simple cooking method and supporting ingredients to enhance every bit of flavor in the carrots.
Roasting carrots is one of my favorite ways to draw out their sweetness and it’s my middle son’s favorite way to eat carrots.
The Ultimate Guide To Vegetable Side Dishes
The Ultimate Guide To Vegetable Side Dishes releases TOMORROW and you will want to get this in your hands just as soon as possible.
Far from being a vegetarian, Rebecca nevertheless has a deep understanding of vegetables. As a busy mom of five boys, she has liberally sprinkled hints for getting picking eaters to eat up the green (or orange) stuff on their plates.
Most of the Vegetable Side Dishes are elegant enough to serve grown-ups as well. The Ultimate Guide to Vegetable Side Dishes is not only full of tasty recipes like Garlic Butter Roasted Carrots but has lots of tips and hints on purchasing and storing fresh vegetables.
Rebecca’s first cookbook, Not Your Mama’s Canning Book, is definitely worth buying. Her Korean Barbecue Sauce from that book is a staple in my kitchen.
We also love trying recipes from her cookbook, Ready, Set, Dough! Beginner Breads for all Occasions. Rebecca takes the mystery out of homemade bread, making this a skill anyone can master. My favorite is Perfectly Toastable English Muffin Bread.
Vegetable Side Dishes
If you liked Garlic Butter Roasted Carrots, you will love roasting other vegetables. Roasted Brussel Sprouts with Bacon and Apples and Best Ever Roasted Cauliflower are fall and winter staples at my table.
Additionally, if you’re cooking for a crowd and need another vegetable side dish, Homemade Green Bean Casserole pairs well with roasted carrots.
You may have noticed that a spoonful of bacon helps the vegetables go down. Here’s a great bacon based vegetable side dish recipe from Rebecca: Easy Bacon Pea Salad. And I would be remiss if I didn’t mention one of my favorites, Veggie Lover’s Greek Pasta Salad.
Go ahead and get your copy of The Ultimate Guide to Vegetable Side Dishes by Rebecca Lindamood for this Garlic Butter Roasted Carrot recipe and so much more.
I’ve already bookmarked so many recipes to make! Just flipping through the book makes my mouth water.
Regarding the tiny amount of Sriracha in this recipe – it is there to add a depth of flavor. There is no heat at all to this recipe as written.
However, if you’re like my crew and enjoy a bit of heat with pretty much everything? Add as much as you like! We tripled the hot sauce and my guys loved it.
Garlic Butter Roasted Carrots
- 2 lbs carrots, peeled and then halved or quartered lengthwise
- 1/3 cup butter
- 3 tablespoons honey
- 5 cloves garlic, minced
- 1 teaspoon Sriracha hot sauce
- 3/4 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 3 tablespoons fresh parsley, minced
- Preheat the oven to 425°F. Place the carrots on a large sheet pan.
- Melt the butter in a small saucepan over medium heat. Whisk in the honey, garlic, Sriracha, salt, and pepper. Bring the mixture to a boil and cook for 1 minute. Pour the buttery sauce over the carrots and toss to coat evenly.
- Roast the carrots for 15-20 minutes, or until the carrots are fork tender. Turn the oven to broil and broil the carrots for 2-3 minutes, or until the edges of the carrots are lightly charred.
- Transfer the carrots to a serving dish and drizzle any remaining sauce from the pan over the carrots. Sprinkle parsley over the carrots before servings.