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:
- 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).
- 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.
- 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.
- 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.
- When the carrots are done cooking, drizzle them with the reserved browned butter and garlic and toss to combine.
- Arrange the carrots on a serving plate and top with the breadcrumbs and chives!
