Description
This Garlic Butter Chantenay Carrots recipe is a simple and delicious way to elevate sweet, nutty Chantenay carrots by roasting them to tender perfection and tossing them in a flavorful garlic butter and fresh parsley. Perfect as a side dish, these carrots are roasted until fork-tender then finished with melted butter, garlic, and flaky sea salt for rich and satisfying taste.
Ingredients
Scale
Carrots
- 500g / 1lb Chantenay Carrots
Seasonings and Oil
- 1 1/2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
Butter Mixture
- 2 tbsp / 30g Butter, diced into small cubes
- 2 cloves Garlic, very finely diced
- 1 tbsp Fresh Parsley, very finely diced
- Flaky Sea Salt, to finish
Instructions
- Preheat Oven: Preheat the oven to 190°C (375°F) to prepare for roasting the carrots.
- Prep the Carrots: Use the side of a potato peeler or a teaspoon to pluck out the root from each Chantenay carrot, then slice them lengthwise in half to ensure even cooking.
- Toss with Oil and Seasoning: Place the carrots in a large baking dish and toss them with olive oil, salt, and black pepper. Arrange them flat-side down spaced out evenly in the dish.
- Roast Carrots: Roast in the preheated oven for about 35 minutes or until the carrots are fork tender, developing a lightly caramelized texture.
- Add Garlic Butter and Parsley: Immediately after roasting, add the finely diced garlic, butter cubes, and fresh parsley to the hot carrots. Toss quickly to melt the butter and gently cook the garlic, coating the carrots evenly.
- Finish and Serve: Drizzle any excess melted butter over the carrots, sprinkle with flaky sea salt to taste, then serve immediately and enjoy the rich, buttery flavor combined with tender roasted carrots.
Notes
- Chantenay carrots are preferred for their tender texture and sweet flavor, but you can substitute with other small, sweet carrots if needed.
- Removing the root from the carrots using a peeler or teaspoon helps keep a clean presentation and allows seasoning to penetrate better.
- Be sure to toss the carrots immediately after roasting with the garlic butter to ensure the butter melts perfectly and the garlic lightly cooks without burning.
- Flaky sea salt at the end adds a pleasant crunch and enhances the overall flavor.
- This dish pairs wonderfully with roasted meats, grilled chicken, or as part of a vegetarian meal.
Nutrition
- Serving Size: 1 serving
- Calories: 150 kcal
- Sugar: 5.95 g
- Sodium: 278 mg
- Fat: 11.15 g
- Saturated Fat: 4.399 g
- Unsaturated Fat: 6.12 g
- Trans Fat: 0.235 g
- Carbohydrates: 12.65 g
- Fiber: 3.6 g
- Protein: 1.36 g
- Cholesterol: 15 mg
