Buttered Roasted Carrots

Our fall carrots are ready at long last! Feel free to crunch away if you like your carrots raw. However, if you’re looking for a fantastic roasted preparation, this recipe for cooking them with butter (or olive oil) lets the natural sweetness of carrots truly shine. 
As for the frilly tops, domesticated carrot tops are not poisonous, so don’t toss them out. Carrot tops are versatile edible greens that can be used as a substitute for parsley and are a fantastic addition to other recipes. Set aside carrot tops to add to: stocks, sandwiches, salads, soups, scrambled eggs, frittatas, or smoothies. Here’s a link to a myriad ideas on how to use these nutritious and delicious carrot top greens: A Year from Near’s Many Uses for Carrot Tops. For ideas for preserving carrot tops that you don’t want to use immediately, check out Farm to Table‘s post: How to Preserve and Use Carrot Tops

Recipe adapted from: https://diethood.com/garlic-butter-roasted-carrots/

Serves: 2-3 as a side
Prep Time: 5 mins
Cook Time: 22-25 mins
Ready In: 40 mins
  • 1 lb carrots, washed but not peeled
  • 2 ½ TBSP butter
  • 1/8 tsp fine salt, to taste
  • 1/8 tsp black pepper, to taste
  • Carrot top leaves, reserved for garnish
  1. Preheat oven to 425 degrees F, and grease a baking sheet.
  2. Cut up the carrots into 1 inch pieces.
  3. Melt butter in a skillet over medium heat.
  4. Pour the butter over carrots in a mixing bowl.
  5. Season with salt and pepper and toss until well combined.
  6. Transfer carrots to the prepared baking sheet.
  7. Spread out carrots and bake for 22 to 30 minutes (until carrots are tender). Give the pan a stir halfway through.
  8. Remove from oven and transfer to a serving plate.
  9. Taste for seasoning and adjust accordingly.
  10. Garnish with chopped carrot top leaves and serve while warm.