Best 3 Slow Roasted Carrots With Brown Butter Vinaigrette Recipes
**Slow-Roasted Carrots with Brown Butter Vinaigrette: A Symphony of Sweetness and Tang**
Welcome to a culinary journey where roasted carrots take center stage, caramelized to perfection and enveloped in a luscious brown butter vinaigrette. This symphony of flavors is an ode to simple ingredients elevated to new heights. The carrots, roasted low and slow, develop a tender-crisp texture and a naturally sweet flavor that is both comforting and elegant. The brown butter vinaigrette adds a touch of richness and nuttiness, while the fresh herbs and citrus zest bring a burst of brightness and acidity. This dish is not just a side dish; it's a celebration of the humble carrot, transformed into a culinary masterpiece. Let's dive into the recipe and explore the culinary magic behind this delightful dish.
ROASTED CARROTS WITH VINAIGRETTE
Steps:
- Preheat the oven to 475 degrees. Cut the carrots in quarters lengthwise, then into 2 to 3-inch pieces. Spread them out onto two sheet pans. Toss with 2 tablespoons olive oil and season with salt and pepper. Bake for 15 minutes, tossing them once or twice, until the carrots are tender and brown along the edges. (You may roast them at 450 if you'd like a little room to work with.)To a jar add 1/4 cup olive oil, vinegar, mustard, garlic, herbs, and salt and pepper. Shake to emulsify.Place the carrots into a dish or platter. Pour over the vinaigrette and serve.Will keep for two days in the refrigerator. Serve at room temperature or reheat.
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
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.
ROASTED CARROTS WITH CITRUS VINAIGRETTE
Provided by Allison Arevalo
Categories Citrus Side Bake Roast Christmas Easter Thanksgiving Vegetarian Kid-Friendly Quick & Easy Low Sodium Back to School Dinner Lunch Vinegar Carrot Healthy Honey Shallot Orange Juice Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield serves 4 to 6
Number Of Ingredients 7
Steps:
- Lesson Plan
- Preheat the oven to 400°F.
- Line a baking sheet with aluminum foil. Arrange the carrots in a single layer on the foil. Drizzle with 2 tablespoons of the olive oil, salt and pepper to taste, and toss the carrots to fully coat with oil and seasoning. Bake until tender but not mushy, about 20 minutes.
- Meanwhile, make the dressing: In a large bowl, add the orange juice, Champagne vinegar, honey, and a pinch of salt and whisk to combine. Add the remaining 1 cup of oil in a slow stream, whisking continuously.
- When the carrots are finished, throw them in a serving bowl, top with a little dressing, and stir to combine. Eat them hot or cold.
Tips:
- Choose the right carrots: Look for carrots that are firm and smooth, with no blemishes or cracks. Avoid carrots that are too thick, as they may take longer to cook.
- Roast the carrots at a high temperature: This will help to caramelize the carrots and give them a slightly sweet flavor.
- Use a variety of herbs and spices: This will help to add flavor and depth to the roasted carrots.
- Make sure to toss the carrots in oil before roasting: This will help to prevent them from sticking to the pan.
- Roast the carrots until they are tender: You can check this by piercing them with a fork. They should be tender, but still have a slight bite to them.
- Make the vinaigrette while the carrots are roasting: This will give the flavors time to meld.
- Serve the carrots warm or at room temperature: They are delicious either way.
Conclusion:
Slow-roasted carrots with brown butter vinaigrette is a simple but delicious dish that can be enjoyed as a side or main course. The carrots are roasted until tender and slightly caramelized, and the brown butter vinaigrette adds a rich and nutty flavor. This dish is perfect for a weeknight meal or a special occasion.
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