Olivers Favorite Burned Up Carrots Recipes

VICHY CARROTS

Vichy Carrots image

Provided by Food Network

Time 25m

Yield 6 to 8 servings

Number Of Ingredients 5

Ingredients

2 pounds carrots
4 tablespoons butter
Kosher salt
1 to 2 teaspoons sugar
Handful chopped fresh parsley sprigs

Steps:

Slice the carrots into coins. Put them in a saute pan with the butter, salt, sugar, and 1 cup water. Cook, tossing occasionally, until the carrots are tender and the liquid has reduced to a glaze. Scatter over the parsley, and serve.

BURNT CARROTS WITH BROWN BUTTER

Burnt Carrots With Brown Butter image

Make and share this Burnt Carrots With Brown Butter recipe from Food.com.

Provided by gailanng

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 9

Ingredients

1 lb large carrot, cut into 1/2-inch thick rounds
1 tablespoon olive oil
kosher salt
2 small shallots, cut into 1/4-inch rings
6 inches square sheet nori, torn into bite-size pieces (optional)
1 small garlic clove, crushed
3 tablespoons unsalted butter
2 tablespoons fresh lime juice
flaky sea salt

Steps:

Place a rack in top third of oven; preheat to 450°. Toss carrots and olive oil on a large rimmed baking sheet. Season with kosher salt. Roast carrots until lightly charred around the edges and just-tender in the center. 15-18 minutes. Let cool slightly.
Meanwhile, cook shallots, nori, garlic and butter in a small saucepan over medium heat, stirring often, until butter is browned and nutty-smelling and shallots are golden, 6-7 minutes.
Transfer carrots to a plate. Spoon butter dressing over. Drizzle with lime juice and season with sea salt.

Nutrition Facts : Calories 159.3, Fat 12.3, SaturatedFat 6, Cholesterol 22.9, Sodium 80.4, Carbohydrate 12.6, Fiber 3.2, Sugar 5.5, Protein 1.4

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