Preheat your oven to 200°C (390°F). Line a baking sheet with parchment paper for easy cleanup.
Trim the tops and tips off the carrots, then peel or scrub them thoroughly. Cut into even sticks or rounds about 1 inch thick, so they cook evenly.
Mince 3-4 cloves of garlic, releasing a pungent aroma as you prepare it.
In a small saucepan, melt the butter over medium heat until it bubbles softly and begins to release a fragrant aroma.
Add the minced garlic to the melted butter and cook for about 30 seconds, stirring constantly until it turns golden and fragrant—avoid burning.
Toss the prepared carrots in the garlic butter mixture, ensuring they are thoroughly coated with the fragrant, glossy sauce.
Spread the carrots out in a single layer on the prepared baking sheet, leaving space between pieces for even caramelization.
Sprinkle generously with salt and a few cracks of black pepper, then roast in the oven for 25-30 minutes, shaking or flipping halfway through for even browning.
Check for doneness: the carrots should be tender when pierced with a fork, with golden edges and fragrant garlic bits. The garlic should be golden and aromatic, not burnt.
Remove from the oven and let sit for 2-3 minutes to allow flavors to settle. Optionally, sprinkle with chopped herbs or a squeeze of lemon for extra brightness.
Serve the carrots warm, drizzled with any remaining garlic butter from the pan for maximum flavor and shine.
