Here I’ll show you the easiest and most delicious way to prepare the mighty carrot!
This really is such a low-maintenance recipe, but it’s such a tasty way to bring out all the goodness that carrots have to offer! Plus, is there anything that isn’t enhanced when doused in garlic butter? Follow me…
Chantenay Carrots
Chantenay carrots are essentially just thick, short carrots. I like using them in this recipe because they toss through the garlic butter much more easily than larger carrots do.
Preparing the carrots
- Root – pluck the roots out of the carrots using a knife, teaspoon or the side of a potato peeler.
- Slice – halve the carrots lengthways.
I actually don’t peel carrots, but more often just give them a good scrub if needed. You can definitely peel them if you want to.
Can I use regular carrots?
Yes! Depending on how big they are though you may need to cook them a little longer though, so just be vigilant.
Process shots: pluck out root (photo 1), slice in half (photo 2).
Garlic Butter Carrots
To roast the carrots, we’re just going to use olive oil, salt and pepper. No faff, just generous helpings of salt and pepper to bring out the natural delicious flavour of the carrots.
Just place them flat-side-down and space them out, just so they all cook evenly. Plus, look how neat they look 😇
The trick here is once the carrots are fork-tender, immediately add the garlic, butter and parsley. The leftover heat from the dish will melt the butter and very lightly cook the garlic.
Process shots: add carrots to large dish with olive oil, salt and pepper (photo 1), space out flat-side-down (photo 2), roast (photo 3), toss in garlic, butter and parsley (photo 4).
Serving Garlic Butter Chantenay Carrots
Once the carrots are fully coated in the garlic butter, serve them up with any excess drizzled over the top (don’t waste a drop!). I like to finish with flaky sea salt. A final hit of salt really ensures the flavours pop.
These are the perfect Side Dish for so many Dinners, and work great as Roast Dinner.
For another delicious roasted carrots recipe check out my Honey Balsamic Roasted Carrots!
Alrighty, let’s tuck into the full recipe for these garlic butter carrots shall we?!
How to make Garlic Butter Chantenay Carrots (Full Recipe & Video)
Garlic Butter Chantenay Carrots
Equipment
- Peeler or Teaspoon (to pluck stem out of carrots)
- Sharp Knife & Chopping Board
- Large Baking Dish (mine is 12×9″ / 30x22cm)
Ingredients
- 500g / 1lb Chantenay Carrots (see notes)
- 1 1/2 tbsp Olive Oil
- 1/4 tsp EACH: Salt, Black Pepper
- 2 tbsp / 30g Butter, diced into small cubes
- 2 cloves of Garlic, very finely diced
- 1 tbsp Fresh Parsley, very finely diced
- Flaky Sea Salt, to finish
Instructions
- Preheat the oven to 190C/375C.
- Use the side of a potato peeler or a teaspoon to pluck out the root from the carrots. Slice them all in half lengthways.
- Add them to a large baking dish and toss with the olive oil, salt and pepper. Space them out, ensuring they’re all flat-side-down.
- Roast in the oven for 35 minutes, or until they’re fork tender. Immediately add the garlic, butter and parsley and toss to melt the butter and lightly cook the garlic.
- Once the carrots are fully coated in the butter, serve them up with any excess butter drizzled over the top (don’t waste a drop!). Finish with a few pinches of flaky sea salt then tuck in and enjoy!
Video
Notes
b) Garlic – I tend to use 2 large cloves and the carrots come out pretty garlicky! You want it diced as fine as you can get it, just so it’s well distributed throughout the carrots. Don’t sub jarred/pickled garlic or garlic powder.
c) Salt – I recommend the final hit of salt to really ensure the carrots are well-seasoned and allow the flavours to pop.
d) Calories – Whole recipe divided by 4.
Nutrition
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