Browned Butter Roasted Carrots Recipes

BROWNED BUTTER ROASTED CARROTS RECIPE

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.

ROASTED CARROTS WITH FENNEL-BROWN BUTTER

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.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

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.

BROWN BUTTER ROASTED CARROTS

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.

BROWN SUGAR-GLAZED CARROTS

Steps:

• Heat 1 inch water to boiling in 3-quart saucepan. Add carrots and, if desired, 1/2 teaspoon salt. Cover and heat to boiling; reduce heat. Simmer covered 12 to 15 minutes or until carrots are tender.
• While carrots are cooking, heat brown sugar, butter, orange zest and 1/2 teaspoon salt in 10- or 12-inch skillet over medium heat, stirring constantly, until sugar is dissolved and mixture is bubbly. Be careful not to overcook or the mixture will taste scorched. Remove from heat.
• Drain carrots. Stir carrots into brown sugar mixture. Cook over low heat about 5 minutes, stirring occasionally and gently, until carrots are glazed and hot.

BROWNED BUTTER CARROTS

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.