Garlic Butter Rainbow Carrots
Who said carrots need to be boring? Not with these deliciously roasted garlic butter rainbow carrots. Roasted to perfection with the easiest garlic butter sauce you'll ever make. Carrots... FTW!
10 minutes
25 minutes
Difficulty:
Easy
Show nutritional information
| This is our estimate based on online research. | |
| Calories: | 114 |
| Fat: | 11 g |
| Carbohydrates: | 4 g |
| Protein: | 3 g |
| Cholesterol: | 15 g |
| Sodium: | 1 mg |
| Fiber: | 1 g |
| Sugars: | 3 g |
| Calculated per serving. | |
Serves: 6
Ingredients
- 1 lb1 lb1 lb Rainbow Carrots
- 2 Tbsp2 Tbsp2 Tbsp Extra Virgin Olive Oil
- 3 Tbsp3 Tbsp3 Tbsp Unsalted Butter
- 3 cloves3 cloves3 cloves Garlic, finely sliced
- 1 Tbsp1 Tbsp1 Tbsp White Wine
- Salt and Pepper, optional
Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 400˚F and line a baking sheet with parchment paper.
- In a medium sized bowl, toss together the olive oil and carrots. You could season with salt and pepper if you desire as well! Once the carrots are coated, place them flat on the parchment paper. Bake for 25 minutes.
- Meanwhile, in a small saucepan, melt the butter and add the garlic. Let sit for 2-3 minutes on low flame, then add the white wine. Let sit for another minute and turn off the heat.
- Once the carrots are finished roasting, plate the carrots as desired and pour the garlic butter over the top, making sure to cover the area of the carrots. Garnish with fresh parsley and serve.
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