SLOW ROASTED CARROTS WITH BROWN BUTTER VINIGARETTE
Categories Roast Easter Vegetarian Kid-Friendly Quick & Easy Carrot Spring Winter
Yield 4
Number Of Ingredients 9
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.
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Allie Lehr
[email protected]This is a great recipe for a weeknight meal. It's quick and easy to make, and it's healthy too.
Fanan magdaline Edirin
[email protected]I love the presentation of this dish. The carrots are so colorful and inviting.
Haruna Akanbi
[email protected]I'm a vegetarian and I'm always looking for new ways to cook carrots. This recipe is a keeper!
Isaac Kwabena Antwi
[email protected]These carrots were a little more work than I expected, but they were worth it. They were so flavorful and delicious.
Elaijah Parker
[email protected]I didn't have brown butter on hand, so I used regular butter instead. The carrots were still delicious, but I think they would have been even better with brown butter.
Kabugo Dirisa
[email protected]I followed the recipe exactly and the carrots turned out a little too soft for my taste. Next time I will roast them for a shorter amount of time.
James Ybarra
[email protected]I love the combination of sweet and savory in this dish. The carrots were perfectly roasted and the vinaigrette was tangy and flavorful.
Lilly Burnwillow
[email protected]These carrots were so easy to make and they turned out perfectly. I will definitely be adding this recipe to my regular rotation.
Atile Bhengu
[email protected]I'm not usually a fan of carrots, but these were delicious! The roasting process really brought out their natural sweetness.
Qadeer Kayani
[email protected]I made these carrots for a dinner party and they were a big success. Everyone loved them!
Mahpara Khan
[email protected]These slow-roasted carrots were a hit! They were so tender and flavorful, and the brown butter vinaigrette was the perfect complement. I will definitely be making these again.