Roasted Carrots with Parsley

roasted carrots with parsley

Roasted Carrots with Parsley…mmm,  to be honest I never made this before until I found this recipe from food blogger website Inspired Taste. Sometimes I run out of idea how to prepare carrot, besides Carrot Soup and Carrot Salad. Since I tried this recipe, it’s one of my best appetizer or side dish recipe. What you need is carrots, the normal carrots or baby carrots. After bake, coat with melted butter garlic parsley, mmm yummy.

carrot parsley

This recipe adapted from with Roasted Carrots recipe with Parsley Butter.

Roasted Carrots with Parsley


  • 3 big carrots or 7 baby carrots, peeled, cut stick
  • 2 tablespoons olive oil
  • 1/4 teaspoon salt
  • For Coating:
  • 2 tablespoons butter
  • 2 cloves garlic, crushed
  • 2 tablespoons chopped parsley


  1. Heat oven to 425 °F/ 180°C and line a baking sheet with aluminum foil. Cut carrots lengthwise with 1 to 2-inch or 2-3cm wide, depending on which carrot do you use. Toss carrots onto the baking sheet with the olive oil and salt. Make sure the carrots are coated then spread out into one layer. Roast carrots until tender about 20-25 minutes with edges that are lightly browned.
  2. While the carrots roast, melt butter in a small pan with low heat. Add crushed clove garlic to the butter along with the parsley. Wait until the butter bubbles gently then cook for 1 minute. Remove pan away from the heat and set aside for 10 minutes. Remove the garlic.
  3. Slide the roasted carrots into a bowl with the garlic parsley butter. Season with additional salt to taste.

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