Garlic butter roasted carrots
Garlic butter roasted carrots are incredibly easy to make and burst with delicious flavor!
Servings: 6
Ingredients
Carrots (choose one)
- 16 dutch carrots scrubbed, cleaned and tops trimmed
- 1.2 lbs regular carrots (600g) peeled and cut into quarters
- 2 tbsp olive oil
- Kosher sea salt
- black pepper
Garlic confit butter
- 1 garlic bulb
- 1/4 cup olive oil
- 8 tbsp butter 120g
- 1 tbsp parsley finely chopped
- Kosher sea salt
- black pepper
Garnish
- walnuts optional
- parlsey or carrot tops finely chopped
- 1/4 cup parmesan grated
Instructions
Garlic confit butter
- Preheat the oven to 250°F / 120°C
- Peel the garlic by breaking the cloves away and placing them into a heatproof bowl. Submerge in boiling hot water for 5 minutes and drain. The skin will become loose and easy to peel away.
- Place the garlic cloves into an ovenproof dish and fully submerge in olive oil. It's important the garlic is fully submerged in the olive oil so it does not burn. Bake for 2 hours or until the garlic has browned in colour and has become soft in texture. Remove the garlic cloves from the oil and store the oil in an airtight container or glass jar to use at a later date.
- Using the back of a spoon, mash the garlic cloves up until they have formed a paste.
- This amount of butter is more than needed for this recipe. The leftover butter can be stored in the fridge for up to 2 weeks.
Carrots
- Preheat the oven to 425°F / 200°C
- Place the carrots into a baking tray or sheet pan. Drizzle with olive oil and season with a generous amount of salt and pepper. Mix well with your hands so the carrots are coated. Bake for 30 minutes or until the carrots are tender.
- Remove the carrots from the oven and while they are hot, pour over 2- 3 tablespoons of the garlic confit butter. Stir through the carrots.
- Plate up the carrots. Sprinkle over the walnuts, parsley or carrot top and parmesan if using. Serve immediately.
Video
