Oven Roasted Butter Garlic Carrots

Easy and delicious, these Oven Roasted Butter Garlic Carrots are done in 30 minutes! Bet you can't eat just one!

Sometimes, the simple things are the best.  Peanut butter and jelly.  Cheese pizza.  Slip on shoes.  Stretchy pants.  And 3 ingredient side dishes.  How was that for a lead in?!  There are just some days when I get home that I need easy.  And these carrots are so easy.  And so darn delicious.

Oven Roasted Butter Garlic Carrots

Easy and delicious, these Oven Roasted Butter Garlic Carrots are done in 30 minutes!  Bet you can't eat just one!


Look at all that roasted goodness.  Garlic and black pepper baked into the nooks and crannies of these carrots chips.  Golden butter softens them as they cook and then starts them to browning the longer they are in the oven.

Oven Roasted Garlic Butter Carrots

Ingredients

  • Two 16 oz. bags of carrot chips or carrot coins
  • 1/2 cup (one stick) unsalted butter, melted
  • Garlic salt & black pepper to taste

Instructions

  1. Preheat oven to 350*.
  2. Prepare two baking sheets with nonstick cooking spray.
  3. Layer the carrot chips in rows, overlapping them slightly.
  4. Pour the melted butter over the two pans of carrots.
  5. Sprinkle with black pepper and garlic salt to taste.
  6. Bake for 30 - 35 minutes, rotating pans in the oven at the 15 minute mark.
  7. Bake the carrots more or less depending on the level of browning that you want.

Notes

If you can't find the pre-cut carrot coins/chips, use a mandolin to cut peeled carrots into angled slices. I used butter, but I bet you could use coconut oil, too.

http://www.shakentogetherlife.com/2015/01/oven-roasted-butter-garlic-carrots.html

Now I love the carrots at the edge of the pan.  The ones that are deep brown, chewy with concentrated carrot flavor.  But those perfectly soft carrots in the middle were my boys’ favorites.  To each his own.  As long as you don’t touch those crispy ones at the edge!

Easy and delicious, these Oven Roasted Butter Garlic Carrots are done in 30 minutes!  Bet you can't eat just one! 

I used butter for this first batch, but I bet you could use coconut oil, too.  And if you are asking yourself:  Really?  Two pounds of carrot chips?  Really.  See, if you hang out with me on Instagram, you may have seen this picture of these orange beauties before they went in the oven:

  Carrots for days! Recipe coming soon! #eatmoreveggies #shakentogetherrecipes   A photo posted by keri bassett {shaken together} (@shakentogether) on

The carrot slices fill the entire pan from edge to edge.  But then the oven and butter work their magic and they begin to shrink … and turn into golden orange slices of DELISH!  I mean, I know they are just butter garlic carrots, but they are absolutely perfect alongside a meatloaf.  Delightful tucked under a grilled chicken breast.

Or better yet, eaten right off the pan!

More Delicious Side Dishes!

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Comments

  1. JaneEllen says:

    Hi Keri Oh those carrots look and sound so good, love carrots. They’d be softened up enuf for me to eat. No bottom teeth any more so it’s hard for me to eat, if at all, many things. I miss being able to eat nuts, a nice crisp, cold apple, celery with peanut butter, oh so many things.
    I will make these, will pin til I get my new printer, old one not compatible with new 8.1 windows pc.
    Hope your holidays were wonderful for you and your family.
    Happy week

  2. Tante Mali says:

    Oh Keri,
    they look fantastic – sure they taste like heaven!!! Thank you for sharing – a brilliant idea!!!
    All my best from Austria and a happy happy New Year
    Elisabeth

  3. My family would love these! Thanks for linking up with What’s Cookin’ Wednesday!

  4. I am making meatloaf for dinner and was searching Pinterest for side dishes when I saw these. I actually laughed out loud when I read the last line about these being a perfect side dish for meatloaf! I guess it was just meant to be! So excited because these look delicious!

  5. Thank you so much! I tried thsee with coconut oil (still a half cup for 2 large sheet pans) and these were delicious! I’ll definitely make them again!

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