56 Reviews of Butter Roasted Carrots

From: Marg (CaymanDesigns)

On Jan 6, 2006

EXCELLENT! We all loved the flavor and they were so easy to fix! I decided to try this recipe, rather than steam the carrots like I usually do, because I was making a casserole so the oven would be on anyway. I'm so glad I did! We all agreed we like them better than steamed so I'll be fixing this dish again. It did take mine about 10 more minutes to cook than called for, but that wasn't a big problem. One tip, we all preferred them after they had sat about 10 minutes too. The flavor seemed more intense. I was pleasantly surprised at how sweet the carrots were without any sugar or honey added. A definite winner! Thanks!

From: Emjay99

On Oct 21, 2005

The wonderful thing about this recipe is how the natural sugar in the carrots caramelizes and glazes them. Thank you for a recipe that is so simple and yet so absolutely delicious!

From: JSkizzle

On Mar 12, 2006

I only made 1 lb and used baby carrots. They turned out sweet and crunchy. Very good and extremely easy!

From: AshPhile

On Jul 31, 2007

It's crazy how simple and delicious this is. We have these about twice a week now. Sometimes we cut down on the butter and sometimes we don't. Either way is awesome.

From: Redneck Epicurean

On Jan 11, 2007

This was the first time I've ever roasted carrots in the oven by themselves in butter. I do throw them in my pot roast, but sometimes, I just want a plain ole carrot. It took me several years to like them and when I finally tried them (in the hospital, no less) I fell in love. I always keep raw baby carrots on hand and canned for other quick meals. I did cut the recipe in half because it's just me eatin, but when I do have company, these will for-sure be something I will serve up. YUMMY...thanks for the idea!

From: Roxygirl in Colorado

On Sep 22, 2005

This lovely photo by Paula inspired me to make these carrots. I started roasting at 400 degrees for half and hour and decreased to 375 for about 15 minutes, since I was short on time. I used the bagged baby carrots which I normally find to be tough(but convenient). The butter and the roasting really mellowed the carrots and I noticed everyone cleaned their plates. Served with chicken fingers and pasta with peanut sauce. Roxygirl

From: PaulaG

On Sep 19, 2005

Nothing brings out the natural sweetness of vegetables like roasting. These are so easy to do and wonderful. I added some pepper after cooking but other than that didn't change a thing. For easy cleanup, I did line the pan with foil. Delicious!

From: ninja

On Mar 12, 2007

Delicious! Next time I might add some fresh thyme - they're so good with carrots - but, truthfully, these are scrumptious as is!!

From: HollyGolightly

On Jan 3, 2007

Wonderful! These carrots were so flavorful - I'll not be steaming or boiling them again either. So simple, it kind of makes me slap my head and say "Why didn't I think of that?!?" DH went back for seconds - unheard of with veggies of any kind! Thanks for posting.

From: Gillian Spence

On Oct 26, 2008

It was a bit flavorless and lacking in something special. Before serving I tasted the carrots which were very bland. I added a tablespoon of brown sugar and a good dose of salt and pepper and then they were perfect for my taste.