Garlic Butter Roasted Carrots Food

GARLIC ROASTED CARROTS

Garlic Roasted Carrots image

Fresh garlic and garlic powder each bring slightly different notes to this roasted carrot recipe. These are addicting, so you might want to double the recipe!

Provided by France C

Categories Side Dish Vegetables Carrots

Time 30m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound carrots, peeled
2 tablespoons salted butter, melted
2 cloves garlic, minced
½ teaspoon garlic powder
salt and ground black pepper to taste
1 tablespoon minced fresh parsley

Steps:

Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper.
Slice carrots on the diagonal into 1/4-inch slices and place into a bowl. Drizzle with butter and stir in fresh garlic, garlic powder, salt, and pepper. Spread onto the baking sheet in an even layer.
Roast in the preheated oven until carrots are lightly caramelized and soft, 20 to 22 minutes. Sprinkle with parsley.

Nutrition Facts : Calories 101.2 calories, Carbohydrate 11.7 g, Cholesterol 15.3 mg, Fat 6 g, Fiber 3.3 g, Protein 1.3 g, SaturatedFat 3.7 g, Sodium 158.8 mg, Sugar 5.5 g

GARLIC BUTTER ROASTED CARROTS

Garlic Butter Roasted Carrots image

These Garlic Butter Roasted Carrots make the perfect side dish for your holiday dinner! They're on the table in under 30 minutes with only 4 ingredients!

Provided by Chrissie (thebusybaker.ca)

Categories Side Dish

Time 30m

Number Of Ingredients 5

Ingredients

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) (or other vegan butter)
1 teaspoon garlic powder
1 teaspoon dried parsley
fresh parsley, chopped, for garnish (if desired)

Steps:

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

Nutrition Facts : ServingSize 1 serving, Calories 113 kcal, Carbohydrate 11 g, Protein 1 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 20 mg, Sodium 165 mg, Fiber 4 g, Sugar 6 g

BUTTER-ROASTED CARROTS

Butter-Roasted Carrots image

I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

Provided by elisechristiane

Categories Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

2 cups diagonally cut carrots (2-inch)
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
cooking spray

Steps:

Preheat oven to 425°.
Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Nutrition Facts : Calories 62, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 178.6, Carbohydrate 6.2, Fiber 1.8, Sugar 3, Protein 0.6

EASY ROASTED GARLIC BUTTER

Easy Roasted Garlic Butter image

Make and share this Easy Roasted Garlic Butter recipe from Food.com.

Provided by dividend

Categories Spreads

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 3

Ingredients

1 bulb of garlic
1 tablespoon extra virgin olive oil
1/4 lb butter

Steps:

Preheat the oven to 350°F.
Cut about a half inch off the top of the garlic bulb.
Place the bulb in a small baking dish. Drizzle the top with the olive oil.
Cover the dish with aluminum foil, and bake for 1 hour.
Set the butter out to soften as you put the garlic in the oven.
When the garlic is done, let it cool enough to handle. You should be able to just squeeze the cloves out of the husk.
Put the softened butter and the garlic cloves in a mixing bowl, and mix together until thoroughly integrated.
To store, scrape the mixture onto a piece of parchment or wax paper, roll into a fat, sausage shaped log, and the twist the ends shut.

GARLICKY, BUTTERED CARROTS

Garlicky, Buttered Carrots image

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.

Provided by Alison Roman

Categories easy, quick, vegetables, side dish

Time 15m

Yield 8 to 10 servings

Number Of Ingredients 6

Ingredients

1/4 cup chicken fat, olive oil or unsalted butter
1/4 cup olive oil
Pinch of red-pepper flakes (optional)
2 bunches carrots, topped removed (about 1 pound), thinly sliced into rounds
Kosher salt and freshly ground black pepper
1 garlic clove, finely chopped or grated

Steps:

Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)
Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

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