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Buttery Roasted Carrots

Trisha Yearwood's Buttery Roasted Carrots

Trisha Yearwood's recipe for super buttery roasted carrots topped fresh parsley and/or dill.


  • 2 pounds carrots Cal-Organic rainbow carrots, recommended, peeled and cut on the bias
  • 1 stick butter melted
  • 1 teaspoon kosher salt
  • 2 tablespoons fresh chopped dill or parsley


  • Preheat your oven to 400 degrees
  • Line a sheet pan with parchment paper or foil
  • In a mixing bowl, combine the peeled and cut carrots with the melted butter, and salt
  • Roast in the oven for 25 to 35 minutes or until carrots begin to brown or carmelize
  • Add the fresh chopped herbs and taste. Add more salt if needed.
  • Serve hot


For a variation replace half the carrots with parsnips. Cook time will be the same. If you go with all parsnips watch them carefully as it may not take as long as parsnips are not as juicy as carrots.