Browned Butter Carrots Recipes

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BROWN BUTTER CARROTS



Brown Butter Carrots image

Tender baby carrots tossed in a rich brown butter & garlic herb sauce make for a simple, quick, and delicious side dish. These Brown Butter Carrots go with almost all your favorite meals!

Provided by Tiffany

Categories     Side Dish

Time 20m

Number Of Ingredients 5

4-6 cups baby carrots
1/2 cup 4 ounces butter
2 teaspoons minced garlic
1/4 teaspoon Italian seasoning
freshly chopped parsley (for garnish)

Steps:

  • Place carrots in a pot and cover with water. Bring to a boil over medium-high heat and cook for 6-8 minutes until tender. Drain and transfer to a bowl.
  • While carrots are cooking (or afterward) place butter in a small sauce pan. Melt over medium heat. Once melted, stir in garlic and Italian seasoning.
  • Continue to cook butter for 3-5 minutes, stir throughout, until it reaches a deep golden color. Pour over cooked carrots and toss to coat. Sprinkle with freshly chopped parsley and serve.

Nutrition Facts : Calories 167 kcal, Carbohydrate 7 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 40 mg, Sodium 201 mg, Fiber 2 g, Sugar 4 g, ServingSize 1 serving

BROWNED BUTTER CARROTS



Browned Butter Carrots image

Come home to this delicious carrots side dish that's ready in 45 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 45m

Yield 12

Number Of Ingredients 9

3 lb carrots
1/3 cup butter
1 teaspoon salt
1 teaspoon freshly ground pepper
1/2 cup water
1/3 cup packed brown sugar
1/3 cup cider vinegar
2 teaspoons vanilla
Fresh thyme leaves or chopped fresh Italian (flat-leaf) parsley, if desired

Steps:

  • Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
  • Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.

Nutrition Facts : Calories 118, Carbohydrate 17 g, Fiber 3 g, Protein 1 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 322 mg

BROWN BUTTER ROASTED CARROTS



Brown Butter Roasted Carrots image

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

1 pound whole carrots, peeled
1/3 cup salted butter
3 cloves garlic, diced
1 teaspoon fresh thyme
2 teaspoons honey
1/2 teaspoon apple cider vinegar
1/2 teaspoon salt
pinch of black pepper

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

BROWNED BUTTER CARROT CAKE



Browned Butter Carrot Cake image

A little technique can take a great carrot cake to a whole new level. We'll walk you through browning the butter for a proper beurre noisette. Magnifique!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 2h15m

Yield 12

Number Of Ingredients 16

1 cup butter
2 cups Immaculate Baking Co.™ organic all-purpose flour
2 teaspoons ground cinnamon
2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon fine sea salt
1 1/2 cups packed brown sugar
4 eggs
2 cups coarsely shredded peeled carrots
1/2 cup raisins
1/2 cup chopped walnuts
2 packages (8 oz each) cream cheese, softened
1/3 cup butter, softened
2 teaspoons vanilla
1 1/2 teaspoons ground cinnamon
2 3/4 cups powdered sugar

Steps:

  • Heat oven to 350°F. Grease bottoms and sides of 3 (8-inch) round pans with shortening; lightly flour.
  • In 2-quart saucepan, heat butter over medium heat 4 to 5 minutes, stirring frequently, until light golden brown. Pour into 2-cup glass measuring cup; cool 5 minutes.
  • In medium bowl, mix flour, 2 teaspoons cinnamon, the baking powder, baking soda and salt. In large bowl, beat browned butter, brown sugar and eggs with electric mixer on medium speed until blended. Add flour mixture; beat on medium-high speed until well blended. Stir in carrots, raisins and walnuts. Spoon and spread batter evenly in pans (about 1 1/2 cups batter each).
  • Bake 20 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely, about 1 hour.
  • Meanwhile, in large bowl, beat cream cheese and butter with electric mixer on medium-high speed until smooth. Beat in vanilla and 1 1/2 teaspoons cinnamon. On low speed, beat in powdered sugar, 1 cup at a time, until frosting is smooth and creamy.
  • Frost cake, using 3/4 cup between layers, and remaining frosting to cover side and top of cake. Store covered in refrigerator.

Nutrition Facts : ServingSize 1 Serving

BUTTERY COOKED CARROTS



Buttery Cooked Carrots image

Sweet cooked carrots that even my carrot hating family loves. There are never leftovers.

Provided by beckie

Categories     Side Dish     Vegetables     Carrots

Time 25m

Yield 4

Number Of Ingredients 3

1 pound baby carrots
¼ cup margarine
⅓ cup brown sugar

Steps:

  • Cook carrots in a large pot of boiling water until tender. Drain off most of the liquid, leaving bottom of pan covered with water. Set the carrots aside.
  • Stir margarine and brown sugar into the water. Simmer and stir until the margarine melts. Return carrots to the pot, and toss to coat. Cover, and let sit for a few minutes to allow flavors to mingle.

Nutrition Facts : Calories 185.3 calories, Carbohydrate 21.2 g, Fat 11.4 g, Fiber 3.2 g, Protein 0.9 g, SaturatedFat 2 g, Sodium 222.2 mg, Sugar 17.2 g

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



Slow-Roasted Carrots With Brown-Butter Vinaigrette image

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

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves orchopped fresh parsley

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

SLOW-BROWNED CARROTS WITH BUTTER



Slow-Browned Carrots With Butter image

This comes from The complete Italian Vegetarian cookbook and is so easy. The slow cooking of the carrots makes them incredibly sweet. The book suggest greated Parmigian-Reggiano cheese as an optional addtion add to the top after cooking. We have not tried using the cheese as these are so good as is.

Provided by Debbwl

Categories     Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 4

5 carrots (about 1 1/4 pounds)
3 tablespoons unsalted butter
salt
parmigiano-reggiano cheese (optional)

Steps:

  • Peel and cut the carrots on the bias into 1/4 inch thick ovals.
  • Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
  • Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.

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