Slow Roasted Carrots With Brown Butter Vinaigrette Recipes

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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-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE image

Categories     Carrot

Yield 4

Number Of Ingredients 9

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the 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 or chopped fresh parsley

Steps:

  • 1. 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. 2. 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. 3. 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. 4. 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.

ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

Steps:

  • Preheat the oven to 475 degrees F.
  • Cut the carrots in quarters lengthwise, then into 2- to 3-inch pieces. Spread them out onto 2 baking sheets. Toss with 2 tablespoons of the olive oil and season with salt and pepper. Bake, tossing them once or twice, until the carrots are tender and brown along the edges, about 15 minutes.
  • Add the vinegar, mustard, garlic, thyme, rosemary, some salt and pepper and the remaining 1/4 cup olive oil to a jar and shake to emulsify.
  • Transfer the carrots to a dish or platter, pour over the vinaigrette and serve. The carrots will keep for 2 days in the refrigerator; serve at room temperature or reheat.

SLOW ROASTED CARROTS WITH BROWN BUTTER VINIGARETTE



SLOW ROASTED CARROTS WITH BROWN BUTTER VINIGARETTE image

Categories     Roast     Easter     Vegetarian     Kid-Friendly     Quick & Easy     Carrot     Spring     Winter

Yield 4

Number Of Ingredients 9

2 lbs carrots
2 T olive oil
2-3 T butter
2 cardamon pods or substitute cardamon powder
2 star anise
salt and freshly ground pepper
3 T parsley or chevril, chopped
1 1/2 T. sherry vinegar
1 t. Dijon mustard

Steps:

  • Heat the oven to 325 degrees. Scrub the carrots and peel them if you like. Set a cast iron pan over a burner 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 carmellized all over, 10-15 minutes. 2) add 1 T. butter, spices,salt and pepper. Transfer the roasting pan to the oven and cook, rotating the carrots once or twice until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45-60 minutes. 3) Meanwhile put 2 T. of butter in a small saucepan over medium heat. Cook, stirring occ until the butter foam subsides and the butter turns nut brown~2 minutes. Turn off the heat. . 4) Put the brown butter, vinegar, Dijon mustard, salt, and pepper in a blender. Blend until a creamy emulsion forms, Taste and adjust the seasoning. Put the carrots on a platter, drizzle the vinigarette over the top and garnish with the chevril or parsley.

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.

ROASTED CARROTS



Roasted Carrots image

This dish is inspired by a roasted carrot antipasto I recently sampled at Oliveto Cafe in Oakland, Calif. The roasted carrots were tossed with lots of parsley and thyme, and I loved the way those bitter herbs offset the sweetness of the carrots.

Provided by Martha Rose Shulman

Categories     easy, side dish

Time 1h

Yield Serves six

Number Of Ingredients 7

2 pounds carrots, peeled quartered or cut into sixths lengthwise depending on the size, then into 2-inch lengths
3 tablespoons extra virgin olive oil
Salt
freshly ground pepper
1 teaspoon fresh thyme leaves, chopped
1/2 teaspoon oregano
3 tablespoons finely chopped flat-leaf parsley

Steps:

  • Preheat the oven to 400 degrees. Oil a sheet pan or a baking dish large enough to fit all of the carrots in a single layer. Place the carrots in a large bowl, and toss with the olive oil, salt, pepper, thyme and oregano.
  • Spread in an even layer in the prepared pan or baking dish. Cover with foil, and place in the oven for 30 minutes. Uncover, and if the carrots are not yet tender, turn the heat down to 375 degrees and return to the oven for 10 to 15 more minutes until tender. Add the parsley, stir gently, and taste and adjust salt and pepper. Serve hot, warm or at room temperature.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 6 grams, Carbohydrate 15 grams, Fat 7 grams, Fiber 4 grams, Protein 2 grams, SaturatedFat 1 gram, Sodium 373 milligrams, Sugar 7 grams

BUTTER-ROASTED CARROTS



Butter-Roasted Carrots image

I got this recipe from Cooking Light. I loved it! Even my mother, who is not a big fan of cooked carrots, thought they were really good. A perfect side dish!

Provided by elisechristiane

Categories     Vegetable

Time 25m

Yield 4 serving(s)

Number Of Ingredients 6

2 cups diagonally cut carrots (2-inch)
1 tablespoon butter, melted
1 teaspoon olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
cooking spray

Steps:

  • Preheat oven to 425°.
  • Combine first 5 ingredients on a baking sheet coated with cooking spray. Bake at 425° for 15 minutes.

Nutrition Facts : Calories 62, Fat 4.2, SaturatedFat 2, Cholesterol 7.6, Sodium 178.6, Carbohydrate 6.2, Fiber 1.8, Sugar 3, Protein 0.6

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

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Turn off the heat. Put brown butter, vinegar, Dijon, salt and pepper in a blender or mini food processor. 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.
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