Carrots are a very underrated but incredibly tasty vegetable that must be on your next dinner table, especially when they're perfectly tender and topped with a garlic butter sauce.
These easy garlic butter roasted rainbow carrots are buttery, a little sweet, and can be paired with virtually any protein or added as a side for your holiday table, dinner party, and more!
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.
Jump to:
- Why I love these garlic butter carrots
- What are the ingredients I need for these roasted rainbow carrots
- Swaps and Substitutions
- How do I make this roasted carrot recipe?
- Ways to pair and serve these roasted carrots
- How do I make these carrots meal prep friendly?
- Tips for making these roasted carrots
- Storage and Freezer Information
- Hungry for more?
- Did you like this recipe? Share it!
- Easy Garlic Butter Roasted Rainbow Carrots
Why I love these garlic butter carrots
- They're insanely easy to prep ahead of time.
- Aside from making the garlic butter, this recipe only takes just one pan.
- Simple, quick ingredients from start to finish.
- Versatile for any type of meal.
What are the ingredients I need for these roasted rainbow carrots
- 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.
Check out the recipe card below for more information about quantities.
Swaps and Substitutions
- Carrots - if you cannot find the rainbow baby carrots, you can absolutely roast the larger multicolored carrots. The time will be approximately 5-7 minutes longer as they're larger, but the preparation is still the same.
- Garlic - I would recommend using only fresh garlic here, but if you don't want to even use garlic, you can just melt butter and pour it on top with some fresh thyme.
- Butter - you can also skip the melted butter and drizzle honey on top of the roasted carrots. Maple syrup is a fun alternative too!
How do I make this roasted carrot recipe?
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.
Ways to pair and serve these roasted carrots
- This is such a versatile recipe for any sort of chicken dish such as juicy chicken cutlets, roasted chicken thighs, or a chicken meatloaf.
- Round out your holiday dinner menu with sides like these carrots and roasted herbed potatoes, garlic green beans, or a fresh greens salad.
- 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.
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.
Tips for making these roasted carrots
- 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.
Storage and Freezer Information
To Store: Add any leftover carrots to an airtight container and place in the fridge. Consume within 3-4 days.
To Freeze: You can place the carrots in a freezer-friendly container for up to two months.
To Reheat: 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 on a medium 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 might sputter.
Hungry for more?
You've got to check out these other delicious vegetables and sides!
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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.
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