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Pan roasted butter carrots and parsnips with charred marks are artfully arranged on a gray surface, showcasing their vibrant, earthy hues.
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4.57 from 16 votes

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.
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Vegetables
Cuisine: American
Keyword: carrot, keto, keto sides, keto vegetables, paleo, paleo sides, paleo vegetables, vegan
Servings: 2
Author: Courtney O'Dell

Ingredients

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

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

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