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
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
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