Community Pick
Butter Roasted Carrots
"This is almost too simple to post, but after tasting carrots made this way I won't ever boil them again. The carrots soften and caramelize and are very sweet."
photo by Marg (CaymanDesigns)
- Ready In:
- 1hr 10mins
- Ingredients:
- 2
- Serves:
-
4-6
ingredients
directions
- Peel and cut carrots into 2-3 inch lengths, then halve or quarter each length to make approximate even sizes.
- Place carrots in a casserole dish and dollop butter on top.
- Cover and roast at 350°F for 1 hour, stirring at 20 minute intervals.
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Reviews
-
This is ok but my kids do not care for it -
I made these very similar to what Vermonter said, and they were GREAT. I cut 2 lbs of carrots in half lengthwise and then into thirds. But then I actually melted the 2 Tbl of butter in the microwave and then drizzled it all over the carrots and tossed them in the hot butter, salt, pepper and some dried before cooking them at 375 for 45 min and then uncovered for 10 mins more and they were delicious - no one could believe I hadn't addded sugar! -
Made these for Easter. Super easy and delicious! Cut carrots in half lengthwise, then thirds. Cooked at 375 for 40 min. Perfect!
-
Very easy & tasty. I roasted the carrots with some potatoes. While they didn't look real pretty (they got pretty shriveled), they tasted great. I added a little salt and garlic to the mix. -
Not sure where I went wrong here but my carrots did not caramelize or have a roasted flavor. I followed all the directions, but they definitely did not cook all the way through. I had to cook them longer just to get them crisp-tender and they tasted like regular steamed carrots. However....I am going to try this again, possibly without covering. I don't want to drag the rating down on a recipe that is obviously beloved by so many other cooks. I am giving this a 4 star rating because it is a very easy side when you have other parts of the meal that require more time/energy. Thanks for the recipe.
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RECIPE SUBMITTED BY
I was born in a small Canadian prairie town but was raised in the city. Country living appeals to me more and more and now I think I have the best of both worlds, living just outside the city but within a 30 minute drive from downtown.
I enjoy the wildlife I see out my kitchen window and my vegetable and flower gardens in the summer. And I love cooking with the produce from my garden, although there always seems to be too much at once. Learning to can became a necessity with all those beautiful vegetables and I now really enjoy making pickles, relish, salsa, jams and whatever else strikes my fancy.
I have 2 teenage sons and cooking to suit everyone's taste is always a challenge. Recipezaar has certainly made life easier in that regard, with so many great recipes to choose from.
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