Carrots are a very underrated, yet incredibly tasty vegetable, and I am here to root (no pun) for the underdog carrot recipes. These easy garlic butter roasted rainbow carrots are buttery, a little sweet, and roast to fork tender perfection.
Rainbow carrots are beautiful and add color to any dinner menu. When roasted, these carrots are tender and tasty with just a little sweetness from roasting, and then topped with a simple garlic and butter sauce, you just can't go wrong.
TL; DR Recipe Summary
- ⏱️ Cook Time: ~35 minutes.
- 👩🏼🍳 Cooking Level: Easy/Beginner
- 😋 Taste: These carrots are a little sweet, soft and tender, and then topped with a buttery garlic sauce. All the flavors at once!
- 🍽️ Pair With: Meal prep these ahead of time for dinner during the week along with a hearty turkey chili, white bean chicken chili, or baked turkey meatballs.
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Key Tips and Reminders
- If you are using the baby or smaller rainbow carrots, keep the stem on! They present beautifully with the tips and the stems in tact.
- When making the garlic butter sauce, keep the flame on a consistent medium to medium-low heat, depending on your stove. You don't want the butter to burn or the garlic to char.
- Use enough olive oil to coat the carrots well. The oil helps the carrots caramelize and soften when they roast.
- To test if the carrots are fully cooked, insert a fork into the thickest point of one of the largest carrots. If the fork easy pierces through and comes out, they are done and can come out of the oven.
Important Ingredients
- Baby Rainbow Carrots - small and in three different colors (orange, yellow, and purple), these are delicious and add fun to the table.
- Garlic - I prefer to use fresh cloves of garlic versus jarred garlic for this as you add the garlic to the melting butter and it becomes fragrant and incredibly tasty.
- Butter - a few tablespoons of butter gets melted in a small pot and when the garlic gets added, the butter becomes infused with the garlic.
- Olive Oil - the olive oil is drizzled over the carrots before they roast in the oven.
- Fresh Thyme: A fun garnish that adds a little earthy flavor to the carrots.
Be sure to check out the recipe card at the end of this post for more information about quantities, measurements, and specific cooking instructions.
How to make roasted garlic carrots
Step 1: Preheat the oven to 400º and line a baking sheet with parchment paper. Lay the rainbow carrots on the baking sheet and drizzle the olive oil. Toss the carrots on the parchment paper to evenly coat them with the oil.
Step 2: Sprinkle the carrots with salt and pepper, then place in the oven to roast for 25-28 minutes, or until fork tender.
Step 3: Meanwhile, peel and mince (very finely chop) the garlic cloves.
Step 4: In a small sauce pan, melt the butter on a medium heat, then add in the minced garlic. Let simmer for 5-7 minutes on a low flame. Once the carrots finished roasting, pour the garlic butter on top of the carrots, and top with fresh thyme.
How do I make these carrots meal prep friendly?
You can make these the day before your holiday dinner or for an easy vegetable side during the week the exact same way you'd make them as if you were serving them right then and there.
I would suggest doubling the recipe and using a large glass, airtight container the store them in. The butter and garlic may harden when you store in the fridge, but you can add the carrots with the garlic and the butter into a medium frying pan to reheat with just a tablespoon or two of water or olive oil.
Garlic Butter Carrots FAQs
Add any leftover carrots to an airtight container and place in the fridge. Consume within 3-4 days. You can place the carrots in a freezer-friendly container for up to two months.
When reheating, add carrots with the garlic and the butter into a medium frying pan to reheat with just a tablespoon of olive oil on a low heat until the butter and garlic melts again and the carrots warm. You could also warm in the microwave, but the carrots may become too soft and the butter will pop and sputter.
You can use regular large carrots but try to use the ones that are not as thick. If you find that most of the carrots you have are on the thicker side, simply slice in half. Roast for 25 minutes at the same temperature.
No, you do not need to peel the rainbow baby carrots. If you are using larger orange carrots, you have the option to peel, but you can always just leave the peel and wash the carrots well.
You've got to check out these other delicious vegetables and sides:
Did you love this recipe? ⭐️⭐️⭐️⭐️⭐️ If you're just as in love with this recipe as I am, please share a comment below and rate it! Better yet, share this recipe with family and friends!! Thank you!
Easy Garlic Butter Roasted Rainbow Carrots
Equipment
- 1 small sauce pan
- 1 baking sheet
- parchment paper
Ingredients
- 1 pkg small rainbow carrots
- 2 tablespoon olive oil
- 3 cloves fresh garlic minced
- 4 tablespoon butter
Instructions
- Preheat the oven to 400º and line a baking sheet with parchment paper. Lay the rainbow carrots on the baking sheet and drizzle the olive oil. Toss the carrots on the parchment paper to evenly coat them with the oil.
- Sprinkle the carrots with salt and pepper, then place in the oven to roast for 25-28 minutes, or until fork tender.
- Meanwhile, peel and mince (very finely chop) the garlic cloves.
- In a small sauce pan, melt the butter on a medium heat, then add in the minced garlic. Let simmer for 5-7 minutes on a low flame. Once the carrots finished roasting, pour the garlic butter on top of the carrots, and top with fresh thyme.
Maggie F says
The perfect side for any meal & the cutest pop of color for a Easter/holiday table 🙂
Francine W. says
I had to come and tell you that these carrots were outstanding for passover seder this last weekend. I made your short ribs too and both dishes were devoured. I had to make more of the carrots for the remaining chicken i had! I didn't find any rainbow carrots so I just made larger ones and followed the directions like you said. We loved them so!
Morgan Peaceman says
Thank you sooo much for that comment!! These carrots are truly so yummy and perfect for Passover.