Pan Roasted Butter Carrots

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This is the best way to cook beautiful, colorful carrots from the farmers market- pan roasted butter carrots have a slightly caramelized, rich buttery flavor the whole family loves. 

These delicious buttery carrots are my absolute favorite- and so easy!!
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Simple Butter Roasted Carrots

Pan-roasted butter carrots are an absolute delight for the taste buds. The combination of fresh, tender carrots and rich, creamy butter creates a symphony of flavors and textures that is simply irresistible. As the carrots roast in a hot pan, their natural sugars caramelize, intensifying their sweetness, while the butter infuses them with a luxurious, velvety richness. Each bite is a burst of savory and sweet goodness, with a slight crispness on the outside giving way to a tender, melt-in-your-mouth interior. The aroma that wafts through the kitchen as these carrots sizzle in the pan is enough to make anyone’s mouth water, promising a culinary experience that is both comforting and indulgent.

What makes pan-roasted butter carrots even more enticing is their versatility. They can be seasoned with a medley of herbs and spices, such as thyme, rosemary, or a sprinkle of nutmeg, enhancing their depth of flavor. The buttery glaze that coats each carrot not only enhances their taste but also imparts a glossy sheen, making them visually appealing on the plate. Whether served as a side dish alongside a succulent steak, a roasted chicken, or as part of a vegetarian feast, these pan-roasted butter carrots are a testament to how a few simple ingredients can come together to create a dish that is undeniably delicious and utterly satisfying.

These buttered roasted carrots are so easy and delicious!

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.

Use This 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 Perfect 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.

These pan roasted butter carrots are my favorite! Tons of flavor!


What type of carrots should I use for pan-roasted butter carrots?

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.

Can I use salted butter for pan-roasted carrots?

Yes, you can use salted butter, but be mindful of the salt content. Adjust your additional salt accordingly to avoid over-salting the dish.

How do I prevent the butter from burning when roasting carrots?

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.

How long should I roast the carrots for?

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.

Can I add other vegetables alongside carrots for pan-roasting?

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.

Can I make a glaze or sauce with pan-roasted butter carrots?

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.

Are pan-roasted butter carrots a suitable side dish for special occasions?

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.

How can I store leftover pan-roasted butter carrots?

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.

Can I make pan-roasted butter carrots ahead of time?

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.

These butter roasted carrots are so tasty- the perfect side dish!

What to Enjoy with your 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.

Vegetarian Options: For a meatless meal, consider serving pan-roasted carrots with dishes like quinoa-stuffed bell peppers, lentil stew, or a chickpea curry.

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.

Grilled Shrimp: If you’re in the mood for seafood, grilled shrimp with a light lemon and herb seasoning can be a great match for roasted carrots.

Vegetarian or Vegan Proteins: Tofu or tempeh can be seasoned and grilled or pan-fried to serve alongside the carrots for a vegetarian or vegan meal.

Soups: Pan-roasted carrots can also be incorporated into soups like carrot ginger soup, roasted carrot and sweet potato soup, or a hearty vegetable soup.

Burgers: Add pan-roasted carrots as a topping for veggie burgers or serve them alongside classic beef burgers.

Tacos or Wraps: Incorporate pan-roasted carrots into tacos, wraps, or burritos, along with other veggies, protein, and your choice of sauce.

Roasted Turkey: If you’re making a Thanksgiving or holiday meal, roasted turkey and pan-roasted carrots are a great combination.

Grilled Sausages: Sausages, whether pork, chicken, or plant-based, can be a flavorful choice to serve with carrots.

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.

Pan Roasted Butter Carrots Recipe

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These buttery pan roasted carrots are so delicious and easy!

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Pan roasted carrots on a silver plate.

Pan Roasted Butter Carrots

This is the best way to cook beautiful, colorful carrots from the farmers market- pan roasted butter carrots have a slightly caramelized, rich buttery flavor the whole family loves.
Course Vegetables
Cuisine American
Keyword carrot, keto, keto sides, keto vegetables, paleo, paleo sides, paleo vegetables, vegan
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Calories 170kcal
Author Courtney O’Dell


  • 1 tbsp olive oil
  • 2 tbsp butter divided
  • 1 bunch organic carrots tops removed, peeled
  • salt and pepper to taste


  • 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.


Serving: 1g | Calories: 170kcal | Carbohydrates: 2g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 9g | Cholesterol: 31mg | Sodium: 253mg | Fiber: 1g | Sugar: 1g

About Courtney

Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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Recipe Rating


  1. Joanne says:

    Great recipes??????

  2. Shumaila says:

    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!

    1. Ymasita says:

      I love these… but i did add to it some cinnamon and red chili powder!