🥕 Garlic Butter Carrots
These Garlic Butter Carrots are ready in 30 minutes. Whole carrots roast in extra-virgin olive oil until the edges char, then get a garlic-butter spoon and a cool herbed yogurt. Feta and parsley finish the plate.
I love how sweet the carrots get in a hot oven. Leave them whole, and that extra garlic is not optional. 🌿
Jump to Recipe ↓ 🥕
Why You’ll Love These Carrots 🌿
- 🥕 Ready in 30 minutes
- 🔥 Charred roasted edges
- 🧄 Garlic butter finish
- 🧀 Crumbled feta
- 🌿 Herbed yogurt
- 🫒 Extra-virgin olive oil
- 🍽️ Anti-inflammatory Mediterranean side
Why This Dish Fits an Anti-Inflammatory Mediterranean Plate
Carrots, extra-virgin olive oil, garlic, herbs, yogurt, and a modest amount of feta are the pattern. Butter is only a finish so the name matches the plate. The oven does the caramelizing.
Keep the carrots whole, like the photo. Crowding the pan steams them instead of charring the tips.
Frequently Asked Questions ❓
Do I peel the carrots? 🥕
If they are thin and clean, scrub and leave the peel. Thick carrots can be peeled and halved.
Can I skip the butter? 🧈
Yes. Use only extra-virgin olive oil and garlic. The photo shine is oil plus a small knob of butter.
What is the white sauce? 🥛
Greek yogurt with lemon, garlic, and herbs. Labneh works too.
Can I use baby carrots? 👶
Yes. They roast faster. Start checking at 18 minutes.
🥕 Garlic Butter Carrots
Ingredients 🛒
- 1½ lb (680 g) whole carrots, trimmed
- 2 tablespoons extra-virgin olive oil
- 1 tablespoon butter
- 3 garlic cloves, minced
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- ½ cup plain Greek yogurt
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped parsley
- ¼ cup crumbled feta
Instructions 👩🍳
- Heat the oven to 425°F (220°C). Toss the carrots with olive oil, salt, and pepper. Spread on a sheet pan.
- Roast 20–22 minutes, turning once, until tender and charred at the edges.
- Melt the butter with the garlic for 30 seconds. Toss the hot carrots in the garlic butter.
- Stir the yogurt with lemon juice and most of the parsley.
- Plate the carrots. Spoon over the yogurt, scatter feta and the rest of the parsley, and serve.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 190 |
| Protein | 5g |
| Net carbohydrates | 14g |
| Total carbohydrates | 18g |
| Fiber | 4g |
| Total fat | 12g |
| Sodium | 380mg |
Estimates based on carrots, olive oil, a small amount of butter, yogurt, and feta. Exact numbers vary with carrot size.
Notes & Tips 💡
- If the carrots are thick, cut the largest ones in half lengthwise so they roast evenly.
- Extra-virgin olive oil is the roasting fat. Butter is only the garlic finish.
- Add the garlic off a rolling boil so it does not burn.
- A squeeze of lemon over the plate keeps the carrots from tasting heavy.
- These are best eaten right away while the carrots are hot and the yogurt is cool.
These Garlic Butter Carrots are sweet, garlicky, and done in 30 minutes. A simple side built on olive oil, roasted carrots, herbs, and lemon. 🥕🧄
If you make it, I’d love to hear how it turned out — leave a comment or tag me!
