BROWN SUGAR ROASTED CARROTS
Brown Sugar Roasted Carrots - sweet and garlicky carrots roasted to perfection! The easiest and most delicious way to enjoy this vegetable!
Provided by Anna
Categories Side Dish
Time 33m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Line a large baking sheet with parchment paper. Set aside.
- Cut carrots into sticks or chunks. Place on sheet.
- In a small bowl, stir together brown sugar, garlic powder, salt, pepper and melted butter. Drizzle over carrots. Toss to coat.
- Roast in the oven for 16 to 18 minutes OR until the carrots are tender. Remove from oven, place onto serving dish.
- Serve.
Nutrition Facts : Calories 205 kcal, Carbohydrate 30 g, Protein 2 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 305 mg, Fiber 6 g, Sugar 19 g, ServingSize 1 serving
BROWNED BUTTER ROASTED CARROTS RECIPE
Take your carrot side dish from boring to absolutely amazing! These Browned Butter Roasted Carrots have a sweet and nutty flavor. They are crisp on the edges and tender in the center, making this the perfect side dish!
Provided by LifeMadeSimpleTeam
Categories Side Dish
Time 40m
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees.
- Place carrots on a standard size baking sheet.
- In a small heavy-bottom stainless saucepan set over medium-low heat, add the butter. Once melted begin whisking constantly. The butter will begin to foam, then the bubbles will widen and dissipate. Continue whisking until you begin to see small brown flecks form at the bottom of the pan and it will smell nutty. This generally takes about 5-8 minutes. Remove from the heat, taking care not to burn the butter.
- Pour into a small mixing bowl. Whisk with maple syrup and salt.
- Drizzle over the carrots and toss to coat. Place in the oven and bake for 25-35 minutes. Check the carrots around the 20-minute mark with a fork to see if they are tender. Continue baking as needed (the thicker carrots will need longer).
- Remove from the oven and serve warm.
Nutrition Facts : ServingSize 4 serving, Calories 198 kcal, Carbohydrate 23 g, Protein 2 g, Fat 12 g, SaturatedFat 7 g, Cholesterol 31 mg, Sodium 556 mg, Fiber 5 g, Sugar 14 g
GOLDEN BROWN HONEY GARLIC BUTTER ROASTED CARROTS
My favorite way to make roasted carrots. Garlic butter roasted carrots are tossed in a homemade honey garlic butter sauce, then roasted until golden and delicious! Serve with just about any kind of protein you like!
Provided by Marzia
Time 35m
Number Of Ingredients 7
Steps:
- PREP: Position a rack in the center of the oven and preheat the oven to 425ºF. Spray a large rimmed baking sheet with cooking spray, set aside. Melt the butter in a skillet over medium heat. When melted add the minced garlic and cook for 30 seconds before adding the honey, smoked paprika, salt and pepper. Stir to combine, then add the carrots and toss them in the prepared glaze. Let the carrots sit in the sauce for 1-2 minutes.
- ROAST: Transfer the carrots using tongs (leaving the sauce in the skillet) to sheet pan so you can spread them out; don't discard the sauce! Roast carrots for 20 minutes. While the carrots are roasting, pop the skillet back on the heat setting and let the sauce reduce for 2 minutes. When the carrots are done, toss the carrots in the remaining sauce (or pour the sauce over the carrots and toss.) Roast for an additional 5-7 minutes or until carrots are tender. I like to turn the broiler on for the last 30 seconds so they brown a bit more. Toss with parsley and serve!
SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE
Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.
Provided by Mark Bittman
Categories weekday, side dish
Time 1h30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram
BROWN BUTTER SAGE ROASTED CARROTS RECIPE
These roasted carrots are the perfect side dish for any occasion with brown butter and crispy sage.
Provided by Sondra Barker
Categories Side Dish
Time 35m
Number Of Ingredients 5
Steps:
- Once your carrots are peeled, put them in a pan that is very lightly sprayed with olive oil. Add a light spray to the top of your carrots and sprinkle with salt and pepper. Then roast them for about 30 minutes at 350 degrees until they are fork-tender.
- Once your carrots are ready, in a separate pan you're going to melt about 2 tbsp. For brown butter sauce, you're going to let the butter simmer at medium to medium-high heat until the butter stops foaming. Once the butter begins to turn a very light brown, you will then add your sage leaves which will get nice and crispy. Once your sage is crispy, which takes just about 30 seconds, you'll drizzle this sauce over your carrots and they are ready to be served.
Nutrition Facts : ServingSize 1 cup, Calories 110 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 168 mg, Fiber 5 g, Sugar 9 g
BROWN BUTTER ROASTED CARROTS
Brown Butter Roasted Carrots are a flavorful and healthy side dish recipe with whole carrots baked in garlic, thyme, honey and nutty browned butter.
Provided by The Creative Bite
Categories Side Dishes
Time 1h10m
Number Of Ingredients 8
Steps:
- Preheat oven to 400°F.
- Place peeled and washed carrots in 9x13 baking pan.
- Add butter to a small saucepan and cook over medium-low heat for 4-6 minutes. Stir often, watching the color of the butter. As soon as the milk solids at the bottom of the pan are just slightly brown, immediately remove from the heat.
- Stir the remaining ingredients into the butter and pour over the carrots. Toss carrots so they are well coated.
- Bake at 400°F for 40-60 minutes, until they are fork tender. Cook time will vary based on the size of the carrots.
- Serve the carrots with an butter from the pan poured over top and garnished with a sprig of thyme.
Nutrition Facts : Calories 126 calories, Carbohydrate 9 grams carbohydrates, Cholesterol 27 milligrams cholesterol, Fat 10 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 301 milligrams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
ROASTED CARROTS WITH FENNEL-BROWN BUTTER
Provided by The Epicurious Test Kitchen
Categories Side Vegetarian Kid-Friendly High Fiber Low/No Sugar Carrot Healthy Low Cholesterol Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Serves 4
Number Of Ingredients 8
Steps:
- Preheat oven to 425°F. Trim carrot tops and coarsely chop. Measure out 2 Tbsp. carrot tops and set aside; reserve any remaining carrot tops for another use. Peel carrots, slice in half lengthwise, then cut into 2" pieces.
- Toss carrots with oil, sugar, salt, and pepper on a rimmed baking sheet. Arrange in a single layer and roast carrots, stirring halfway through, until tender and lightly caramelized, 25-35 minutes.
- Meanwhile, lightly crush fennel seeds using a mortar and pestle or the bottom of a heavy pan. Melt butter in a medium skillet over medium heat, then stir in crushed seeds. Cook, stirring occasionally, until foam subsides and butter becomes fragrant, nutty, and golden brown, 3-5 minutes. Transfer butter mixture to a medium bowl.
- Once carrots are roasted, add them to butter mixture and toss to coat. Add lemon juice and toss to coat. Serve carrots topped with reserved carrot tops.
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- 1. Position a rack in the center of the oven and preheat the oven to 375ºF. Spray a baking sheet with nonstick cooking spray. Place the carrots on top and set aside.
- Heat the butter in a small stainless steel saucepan over low heat. Stainless steel pan allows you to monitor the color better than a colored nonstick saucepan. Allow the butter to brown while whisking constantly. You'll notice it'll start to foam but keep going. This will take anywhere from 5-14 minutes total to make brown butter. Usually, better quality butter has less water, which means it would brown quicker. Remove the saucepan from the stove when the butter smells like hazelnuts and has a similar color.
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