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There are hardly any vegetables my family gets really, really excited about – but these carrots, roasted in cast iron for a perfect charred flavor and buttery sweet side dish.
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Simple Butter Roasted Carrots
Carrots are one of my favorite side dishes because they are so simple to make, and they are so delicious just roasted – it doesn’t take much to transform their flavor into a buttery, lightly sweet side that pairs perfectly with just about everything.
Seriously – this side dish is so simple, and always gets impressive results – plus if you can find rainbow carrots, it makes for an absolutely beautiful and colorful addition to any dinner!
We love these roasted carrots, and hope you do too!
How to make Pan Roasted Butter Carrots
First you will need to assemble the following:
- Olive oil – Olive oil enhances with its fruity and slightly peppery notes.
- Butter – butter adds a rich and creamy dimension to these carrots.
- Organic Carrots – carrots contribute natural sweetness, I like to use the multi-color carrots for this recipe but any carrots will work.
- Salt and Pepper – salt and pepper provide a harmonious balance of savory and zesty flavors.
After you gather your ingredients, we will use the following method:
- Roast. Add the oil to a cast iron pan and heat that and the butter till foamy. Add the carrots
- Cook. Cook the carrots in the pan on medium low until soft then turn the heat to high and crisp the carrots on the outside.
- Season and Serve. Season the carrots with the salt and pepper to taste and serve warm.
Tips and Tricks for Charred Carrots
Choose the Right Carrots: Select fresh, young carrots with vibrant orange color and no signs of wilting. Baby carrots or young carrots work exceptionally well for pan-roasting due to their tenderness and natural sweetness.
Uniform Size: Try to cut the carrots into uniform-sized pieces to ensure even cooking. If some pieces are much larger than others, they may not cook at the same rate.
Don’t Overcrowd the Pan: Give the carrots plenty of space in the pan. Overcrowding can lead to steaming instead of roasting, which won’t give you the desired caramelization.
Preheat the Pan: Start with a hot pan. Heat it over medium-high heat and add the butter. Allow the butter to melt and start sizzling before adding the carrots.
Use Clarified Butter: To prevent the butter from burning at high heat, consider using clarified butter (ghee) instead. It has a higher smoke point and imparts a rich, nutty flavor.
Season Well: Season the carrots generously with salt and pepper. You can also add complementary herbs and spices like thyme, rosemary, or garlic for added flavor.
Constantly Toss or Stir: As the carrots roast, toss or stir them frequently to ensure even browning. This will help all sides caramelize evenly.
Low and Slow: While you want a hot pan, don’t rush the process. Roast the carrots over medium to medium-high heat rather than high heat to prevent burning.
Cover to Steam: If the carrots are browning too quickly and are still a bit firm, you can cover the pan for a few minutes to steam them and finish cooking.
Add Liquid Sparingly: If you want to create a glaze or sauce with the butter, add a small amount of liquid (such as chicken or vegetable broth, white wine, or citrus juice) towards the end of cooking to deglaze the pan and create a flavorful sauce. Be cautious not to add too much liquid, as you don’t want to steam the carrots.
Taste and Adjust: Taste the carrots as they cook and adjust the seasoning as needed. You might want to add a touch more salt, butter, or other seasonings to achieve the desired flavor.
Garnish Creatively: Before serving, garnish with fresh herbs, a drizzle of honey, a sprinkle of Parmesan cheese, or your favorite finishing touches to enhance the presentation and flavor.
FAQs
It’s best to use fresh, young carrots with vibrant orange color. Baby carrots or young carrots work well due to their tenderness and natural sweetness.
Yes, you can use salted butter, but be mindful of the salt content. Adjust your additional salt accordingly to avoid over-salting the dish.
To prevent butter from burning, you can use clarified butter (ghee) or a combination of butter and a neutral oil with a higher smoke point, like vegetable oil or grapeseed oil.
The roasting time depends on the size and thickness of the carrot pieces. Generally, it takes about 15-20 minutes over medium to medium-high heat, but check for desired tenderness and caramelization.
Yes, you can roast a variety of vegetables alongside carrots. Just ensure that they have similar cooking times. Options include bell peppers, onions, and zucchini.
Yes, you can create a glaze or sauce by adding a small amount of liquid (such as chicken or vegetable broth, white wine, or citrus juice) to deglaze the pan and create extra flavor.
Absolutely! Pan-roasted butter carrots can be an elegant side dish for special occasions, and you can customize them with various seasonings and garnishes to suit the theme.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat them in the oven or on the stovetop with a little extra butter for freshness.
You can prep the carrots and season them in advance, but it’s best to roast them just before serving to maintain their optimal texture and flavor.
What to serve with Roasted Carrots
Pan-roasted carrots make a versatile side dish that can complement a wide range of main courses. Here are some ideas for what you can serve with pan-roasted carrots:
Roast Chicken: A classic choice. The savory flavors of roast chicken pair well with the sweetness of the carrots.
Grilled Steak: A juicy steak pairs beautifully with the earthy and slightly sweet notes of pan-roasted carrots.
Pork Chops: Pan-seared or grilled pork chops go nicely with carrots, especially if you add a savory glaze or sauce.
Salmon: Roasted or grilled salmon is a healthy option that pairs well with the natural sweetness of carrots. A citrus glaze can be a great addition.
Lamb: If you enjoy lamb, roasted lamb chops or a lamb roast can be a delightful pairing with the sweet and savory flavors of carrots.
Pasta: Serve pan-roasted carrots with pasta dishes. A simple garlic and olive oil pasta with grated Parmesan can be a nice accompaniment.
Rice: Pair pan-roasted carrots with saffron rice, pilaf, or a flavorful rice dish for a complete meal.
Try making these main dishes with your carrots:
Looking for more healthy side dishes? Try some of my favorites like Meyer Lemon Broccolini, Perfect Sauteed Mushrooms, and Chinese Garlic Takeout Style Green Beans.
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Pan Roasted Butter Carrots
Equipment
Ingredients
- 1 tbsp olive oil
- 2 tbsp butter, divided
- 1 bunch organic carrots, tops removed, peeled
- salt and pepper, to taste
Instructions
- Preheat oven to 350 degrees (if roasting in oven.)
- In a heavy, cast iron pan, heat oil and 1 tbsp butter until foamy (if cooking on stovetop.)
- Add carrots to pan.
- Cook on medium low about 15 minutes or until softened. Then turn the heat up to high and cook till crispy on the outside.
- Sprinkle with salt and pepper.
- Add butter to the top of the carrots, basting them as they get a slight char on the outside.
- When soft and slightly charred on each side, plate and serve immediately.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipes??????
While I am not big on cooked carrots in casseroles and stuff, I have started liking roasted carrots if they are done the way I like it. These look great!
I love these… but i did add to it some cinnamon and red chili powder!