Roasted Carrots with Garlic & Shallot Butter

TIME: 40 minutes // SERVES: 4-6 // DIFFICULTY: Easy

Sweet, savory, and perfectly caramelized, these whole roasted carrots are tossed in Garlic & Shallot Butter, then finished with a drizzle of honey and chili flakes for the ultimate balance of richness and heat. An easy side dish that feels elevated enough for both weeknight dinners and holiday tables!

WHAT DO I NEED?

2 lbs whole carrots, peeled with tops trimmed
3 tbsp Garlic & Shallot Butter, melted
1 tbsp olive oil
1 tsp kosher salt
½ tsp black pepper
Honey, for drizzling
Chili flakes, for finishing
Fresh parsley or dill, for serving
Flaky salt, for finishing

Preheat oven to 425°F and line a baking sheet with parchment paper.
Add carrots to the baking sheet and toss with softened Churn Garlic & Shallot Butter, olive oil, salt, and pepper.
Spread carrots into an even layer and roast for 30–40 minutes, flipping halfway through, until deeply golden and tender with caramelized edges.
Transfer to a serving platter and spoon any buttery bits from the pan over the carrots.
Finish with a drizzle of honey, chili flakes, fresh herbs, and flaky salt before serving.