The best recipes, improved

Roasted Carrtots

  • Prep Time: 5m
  • Cook Time: 20m
  • Total Time: 25m


  • 1 lb Carrots, whole
  • 1 tbsp. Olive oil
  • 1/2 tbsp. Butter
  • 1/4 tsp. Garlic powder
  • 1/2 tsp. Parsley, dried (for fresh, double quantity)
  • Salt, to taste


  1. Preheat oven to 425°F.
  2. Clean and peel carrots, remove their tops, and cut into medium sized pieces. For an even cook, they should be no longer than 1 1/2" long and no thicker than 1/2"
  3. Like a baking sheet with foil. Place carrots on the sheet in a pile and drizzle with olive oil. Toss the carrots in the oil and arrange them in a flat layer. Sprinkle with garlic powder and a few pinches of salt.
  4. Bake on the middle rack for 17-20 minutes. Check for resistance at around 16 minute mark and bake accordingly.
  5. When done, remove from oven and add butter and parsley. Use the foil to create a "ball" where the butter will melt and they'll stay warm for a few minutes until you're ready to plate.