Recipes Side Dish Vegetables Carrots Buttered Carrots Be the first to rate & review! 1 Photo Roast carrots with butter and top with a creamy parsley-lemon sauce. This dish is sure to be an instant favorite. By Juliana Hale Juliana Hale Juliana Hale is a culinary specialist with over 20 years of experience in recipe testing and development. She works closely with Allrecipes, Better Homes & Gardens, Forks Over Knives, Midwest Living, and Traditional Home both in the test kitchens and with her stories. Allrecipes' editorial guidelines Updated on March 20, 2024 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 50 mins Total Time: 1 hr Servings: 4 Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 4 servings 1 pound carrots 1/4 cup butter 3/4 teaspoon kosher salt 1/4 teaspoon freshly ground black pepper 1/2 cup sour cream 2 tablespoons prepared horseradish 1 tablespoon chopped fresh parsley, plus more for garnish 1 teaspoon lemon zest, plus more for garnish Directions Preheat the oven to 375 degrees F (190 degrees C). Scrub carrots, but do not peel. Melt butter in a very large oven-safe skillet over medium heat. Add carrots; turn to coat with butter. Sprinkle evenly with salt and pepper. Cook, uncovered, turning halfway through, until carrots just start to brown, 5 to 6 minutes. Transfer skillet to oven. Reduce oven temperature to 300 degrees F (150 degrees C). Roast carrots in the preheated oven, turning every 15 minutes, until carrots are well browned and tender when pricked with a fork, about 45 minutes. If needed, add water, 1/4 cup at a time, to keep carrots from scorching. For sauce, stir together sour cream, horseradish, 1 tablespoon parsley, and 1 teaspoon lemon zest in a small bowl. Serve carrots with sauce and garnish with additional parsley and lemon zest. I Made It Print Nutrition Facts (per serving) 203 Calories 17g Fat 12g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 4 Calories 203 % Daily Value * Total Fat 17g 22% Saturated Fat 10g 51% Cholesterol 47mg 16% Sodium 434mg 19% Total Carbohydrate 12g 4% Dietary Fiber 4g 13% Total Sugars 6g Protein 2g 4% Vitamin C 8mg 9% Calcium 73mg 6% Iron 1mg 3% Potassium 332mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.