Brown Butter Garlic Carrots

If you have read my vegetable-focused cookbook, Meat on the Side, it was probably shocking to learn on page 108 that...I don’t like carrots.

Because as much as I’m a huge veggie fan, I have to say that not all veggies are created equal.

In my mind, carrots just fall low on the list.

But that doesn’t mean I don't eat them.

I know that the more I eat them, the more I’ll get used to them and develop a taste for them.

In other words, I'll actually learn to like them.

So when thinking about a carrot side dish, I knew I wanted it to be delicious to carrot-lovers, carrot-likers, and carrot-tolerators alike. 

And I figured the best way to do this was to invite some of my favorite things like brown butter and garlic to party.

In the end I seriously LOVED these carrots—like shockingly LOVED these carrots.

YOU MUST MAKE THEM!

Brown Butter Garlic Carrots

servings: 2

Ingredients:

• One 8-ounce bunch carrots, with tops
• 1 tablespoon olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 4 tablespoons unsalted butter
• 2 garlic cloves, finely minced
• 1 cup panko bread crumbs
• 1 tablespoon finely chopped chives

Directions:

1. Preheat the oven to 425°F. Place the carrots in a single layer on a baking sheet and toss them with the olive oil, salt, and pepper. Roast in the oven until they are tender and browned in spots—about 30 minutes (If your carrots are thicker, they will take a little longer to cook).
2. Meanwhile, add the butter to a small saucepan over medium heat, stirring until the butter stops foaming and bubbling and there are brown specks on the bottom of the pan—about 5 minutes.
3. Remove the pan with the butter from the heat and stir in the garlic, then transfer this mixture to a small bowl and reserve; leaving 1 tablespoon in the pan.
4. Add the breadcrumbs to the pan with the 1 tablespoon of butter-garlic mixture, stirring to combine, then cook until the breadcrumbs are toasted—2 to 3 minutes.
5. When the carrots are done cooking, drizzle them with the reserved browned butter and garlic and toss to combine.
6. Arrange the carrots on a serving plate and top with the breadcrumbs and chives!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

You might also like these recipes:

Turkey Chorizo Hash with Brussels Sprout Slaw

I love creating Thanksgiving dishes that use holiday staples in brand new ways. And veggie sides have always kind of been my specialty…

But this time around, I wanted to try something with the most classic ingredient that comes to mind when you say the word “Thanksgiving”—the turkey.

Combining turkey with sausage, and adding sweet potatoes and cranberries makes one mouth-watering dish that gives you all the fixings of your Thanksgiving table in every bite!

Happy Thanksgiving! ♥

Turkey Chorizo Hash with Brussels Sprout Slaw

servings: 2 to 4; makes 2 entrée portions or 4 side dish portions

Brussels Sprouts Slaw (optional):

• 8 Brussels sprouts (about 4 ounces), shredded (about 2 cups packed)
• Juice of 1 lime
• ½ teaspoon kosher salt
• ⅛ teaspoon ground black pepper

Turkey Chorizo Hash:

• 2 tablespoons olive oil
• 12 ounces turkey breast, chopped into ½-inch pieces (about 1½ cups)
• 3 ounces chorizo sausage, chopped into ½-inch pieces
• 2 teaspoons kosher salt
• 1 large sweet potato (about 14 ounces), chopped into ½-inch pieces (about 2½ cups)
• 1 medium yellow onion, finely chopped (about 1 cup)
• 3 garlic cloves, minced
• ½ teaspoon ground black pepper
• ½ teaspoon minced fresh rosemary leaves
• ½ cup cranberries
• Brussels Sprout Slaw (optional)

Brussels Sprouts Slaw (optional):

1. Cut the Brussels sprouts in half lengthwise and then crosswise to create ribbons; discard the ends.
2. Mix the shredded sprouts with the lime juice, salt, and pepper, then allow the mixture to sit as long as possible—for a minimum of 10 minutes.

Turkey Chorizo Hash:

1. Heat the oil in a large skillet over medium-high heat. Add the turkey, chorizo, and 1 teaspoon of the salt, cooking until the meats are brown and cooked through—5 to 7 minutes.
2. Remove the turkey and chorizo from the pan, but do not drain the pan; set aside the meats. To the same pan, add the sweet potato, onion, garlic, remaining 1 teaspoon salt, pepper, and rosemary. Cook the veggies over medium heat until the sweet potatoes and the onion are tender and browned in spots—7 to 10 minutes.
3. Add the turkey and chorizo back to the pan, then add the cranberries to the pan as well. Toss all ingredients to combine.
4. Serve the hash with the Brussels Sprout Slaw, if desired. Enjoy!

: @NikkiDinki

: @NikkiDinkiCooking

Find more recipes like this in Meat on the Side!

You might also like these recipes: