Slow Roasted Carrots With Brown Butter Vinaigrette Recipes

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ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Categories     side-dish

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

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.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



Slow-Roasted Carrots With Brown-Butter Vinaigrette image

Elevating vegetables to star status is a better display of your culinary chops - and a more unconventional and surprising one - than showcasing a piece of meat. These are an adaptation of the "forgotten carrots" served by Neil Borthwick at Merchants Tavern in London; they actually do require a little bit of attention.

Provided by Mark Bittman

Categories     weekday, side dish

Time 1h30m

Yield 4 servings

Number Of Ingredients 9

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves orchopped fresh parsley

Steps:

  • Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners 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 caramelized all over, 10 to 15 minutes.
  • Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan 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 to 60 minutes.
  • Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
  • Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

Nutrition Facts : @context http, Calories 398, UnsaturatedFat 16 grams, Carbohydrate 24 grams, Fat 34 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 16 grams, Sodium 669 milligrams, Sugar 11 grams, TransFat 1 gram

SLOW COOKER BROWN BUTTER CARROTS



Slow Cooker Brown Butter Carrots image

This sweet tender glazed carrots recipe gets a boost from my favorite ingredient of all time: brown butter. An additional secret ingredient that you might not guess puts the flavor of these slow cooker carrots over the top! A perfect (and EASY) side dish for Thanksgiving or Christmas!

Provided by Karen

Categories     Side Dish

Time 3h10m

Number Of Ingredients 7

2 pounds carrots (peeled and cut into 1-2 inch chunks)
1/4 cup salted butter
1/2 teaspoon salt
1/4 cup brown sugar (or raw sugar)
1 bay leaves
1 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
parsley (fresh, chopped (to garnish) or sage)

Steps:

  • Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don't go too crazy, just roughly chopped is fine. Set side.
  • In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown "bits" that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
  • Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.
  • Cook on high for about 3 hours or until tender.
  • Sprinkle with chopped parsley or sage.
  • The glaze is really great drizzled over mashed potatoes too...just sayin.

Nutrition Facts : ServingSize 1 cup, Calories 100 kcal, Carbohydrate 14 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 12 mg, Sodium 221 mg, Fiber 3 g, Sugar 10 g, UnsaturatedFat 2 g

ROASTED CARROTS WITH VINAIGRETTE



Roasted Carrots with Vinaigrette image

Roasted vegetables are just downright delightful, no two ways about it.

Categories     main dish     side dish

Time 30m

Yield 10 servings

Number Of Ingredients 9

1/4 c. Olive Oil
2 tbsp. Olive Oil
2 tbsp. White Wine Vinegar
1 tbsp. Dijon Mustard
1 tbsp. Minced Garlic
3 sprigs Fresh Thyme, Leaves Removed And Minced
1 sprig Fresh Rosemary, Leaves Removed And Minced
5 lb. Carrots, Trimmed And Peeled
Salt And Pepper, to taste

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.

BROWN BUTTER SAGE ROASTED CARROTS RECIPE



Brown Butter Sage Roasted Carrots Recipe image

These roasted carrots are the perfect side dish for any occasion with brown butter and crispy sage.

Provided by Sondra Barker

Categories     Side Dish

Time 35m

Number Of Ingredients 5

3 lbs carrots (heirloom, about 2 bags of medium-sized carrots)
2 tbsp butter
.25 tsp olive oil (light spray)
1 package sage leaves
1 pinch salt & pepper

Steps:

  • Once your carrots are peeled, put them in a pan that is very lightly sprayed with olive oil. Add a light spray to the top of your carrots and sprinkle with salt and pepper. Then roast them for about 30 minutes at 350 degrees until they are fork-tender.
  • Once your carrots are ready, in a separate pan you're going to melt about 2 tbsp. For brown butter sauce, you're going to let the butter simmer at medium to medium-high heat until the butter stops foaming. Once the butter begins to turn a very light brown, you will then add your sage leaves which will get nice and crispy. Once your sage is crispy, which takes just about 30 seconds, you'll drizzle this sauce over your carrots and they are ready to be served.

Nutrition Facts : ServingSize 1 cup, Calories 110 kcal, Carbohydrate 19 g, Protein 2 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 9 mg, Sodium 168 mg, Fiber 5 g, Sugar 9 g

ROASTED CARROTS WITH CITRUS VINAIGRETTE



Roasted Carrots with Citrus Vinaigrette image

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

1 pound carrots, cut into 1-inch pieces
1 cup plus 2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
1/4 cup freshly squeezed orange juice
1/4 cup Champagne vinegar
2 tablespoons honey
1 tablespoon minced shallots

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.

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE



SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE image

Categories     Carrot

Yield 4

Number Of Ingredients 9

2 pounds large carrots
3 tablespoons olive oil
8 tablespoons (1 stick) unsalted butter, plus 3 extra tablespoons for roasting the carrots
2 cardamom pods
2 star anise
Salt and freshly ground black pepper
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
3 tablespoons chervil leaves or chopped fresh parsley

Steps:

  • 1. Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn't matter). Set a roasting pan over two burners 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 caramelized all over, 10 to 15 minutes. 2. Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan 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 to 60 minutes. 3. Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat. 4. Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.

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