Description
This Garlic Butter Chantenay Carrots recipe offers a simple yet flavorful way to enjoy tender, roasted carrots coated in garlic-infused butter and fresh parsley. Perfect as a vibrant side dish, these carrots are roasted until fork-tender, then tossed with aromatic garlic, rich butter, and finished with flaky sea salt for an irresistible savory finish.
Ingredients
Scale
Vegetables
- 500g / 1lb Chantenay Carrots (see notes)
Seasonings & Fats
- 1 1/2 tbsp Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Black Pepper
- 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 the Oven: Set your oven to 190°C (375°F) to prepare for roasting the carrots evenly.
- Prepare the Carrots: Using the side of a potato peeler or a teaspoon, gently pluck out the root end from each Chantenay carrot, then slice each carrot in half lengthwise for even cooking.
- Toss with Oil and Seasoning: Place the carrot halves into a large baking dish. Drizzle with olive oil and sprinkle evenly with salt and black pepper. Toss to coat thoroughly, then arrange the carrots flat-side down in a single layer to ensure uniform roasting.
- Roast the Carrots: Roast the carrots in the preheated oven for 35 minutes, or until they are fork tender and cooked through.
- Add Garlic, Butter, and Parsley: Once roasted, immediately add the finely diced garlic, butter cubes, and fresh parsley to the hot carrots. Toss everything together so the butter melts and the garlic gently cooks without burning, coating the carrots deliciously.
- Finish and Serve: Transfer the carrots to serving plates, drizzle any excess melted butter from the baking dish over the top, and finish with a few pinches of flaky sea salt. Serve warm and enjoy!
Notes
- This method highlights the natural sweetness of Chantenay carrots, roasting them to a tender texture enhanced by garlic butter and parsley.
- Using flaky sea salt at the end adds a delightful crunch and finishes the dish with a burst of flavor.
- To easily remove the carrot roots, gently scrape with the back of a teaspoon for neat presentation.
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
