These buttered carrots are a staple side dish that everyone loves! Tender carrots are simmered in real butter and garlic and then topped with fresh minced parsley. It’s a quick and easy recipe that’s ready in just 15 minutes!
These buttered carrots are simple but incredibly satisfying. With just a handful of ingredients, they turn out rich and buttery, with a punch of garlic and a fresh, herbaceous finish. They’re classic enough for holiday dinners, but easy enough to make on a weeknight when I want something comforting and familiar on the table.
I steam the carrots just until tender, then toss them with butter, garlic, salt, and pepper while they’re still hot so everything melts together beautifully. A sprinkle of fresh parsley (or sometimes thyme or basil for a change) at the end brightens them up, and that’s it—no fuss, just really good carrots that everyone is happy to eat.
What to serve with buttered carrots
Carrots cooked in butter are super versatile so you can serve them with pretty much any main or vegetable side. They pair well with roast chicken , honey garlic pork chops , or our quick and tasty 8-minute baked salmon . Regardless of what you serve them with, everyone (including kids) will love them!
Can I use bagged baby carrots?
The little carrots you find in bags aren’t actually sweet, young carrots; they’re large carrots whittled down into small bites. Because they’re often made with old carrots, they have very little flavor. If you have a bag in your fridge that you want to use up, go ahead and use it in this recipe. Just know that you may need to add a little more salt or a bit of extra garlic to give them more flavor.
Can I use frozen carrots?
Sure! Simply steam them in a splash of water until thawed and fork-tender, then add the butter and follow the rest of the recipe.
How long do leftovers keep?
Store any leftovers in an air-tight container in the fridge for up to 3 days. To reheat, warm them in a pan on the stovetop with a bit more butter, or toss them cold into salads or grain bowls.
Buttered Carrots Recipe
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Ingredients
- ▢ 2 lb carrots (sliced into 1" chunks)
- ▢ ½ cup water
- ▢ 2 tablespoons butter
- ▢ 1 clove garlic
- ▢ ½ teaspoon EACH: salt and pepper
- ▢ 1 tablespoon minced parsley
Instructions
- Put the carrots and water into a medium-sized frying pan with a lid. Turn your stove to medium-high and bring the pan to a boil. Cover the lid and cook the carrots for 3 minutes, stirring once. Take the lid off and continue to cook the carrots until the water evaporates. 2 lb carrots, ½ cup water
- Push the carrots to the side of the pan and add the butter. 2 tablespoons butter
- When the butter melts, add the garlic, salt, and pepper and stir the carrots. Continue to cook the carrots until they are soft but not mushy, about 2 minutes. Remove the pan from the heat and stir in the parsley. 1 clove garlic, ½ teaspoon EACH: salt and pepper, 1 tablespoon minced parsley
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Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here .
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Buttered Carrots Recipe
Ingredients
- 2 lb carrots , sliced into 1" chunks
- ½ cup water
- 2 tablespoons butter
- 1 clove garlic
- ½ teaspoon EACH: salt and pepper
- 1 tablespoon minced parsley
Instructions
- Put the carrots and water into a medium-sized frying pan with a lid. Turn your stove to medium-high and bring the pan to a boil. Cover the lid and cook the carrots for 3 minutes, stirring once. Take the lid off and continue to cook the carrots until the water evaporates. 2 lb carrots, ½ cup water
- Push the carrots to the side of the pan and add the butter. 2 tablespoons butter
- When the butter melts, add the garlic, salt, and pepper and stir the carrots. Continue to cook the carrots until they are soft but not mushy, about 2 minutes. Remove the pan from the heat and stir in the parsley. 1 clove garlic, ½ teaspoon EACH: salt and pepper, 1 tablespoon minced parsley
