Roasted Carrots With Cardamom Butter Recipes

SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE

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

Slow-Roasted Carrots With Brown-Butter Vinaigrette image

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

Ingredients

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

CARDAMOM CARROTS

"These slightly sweet carrots with a hint of cardamom go over big whenever I serve them. They're particularly nice at holidays," says field editor Joan Hallford of North Richland Hills, Texas.

Provided by Taste of Home

Categories Side Dishes

Time 20m

Yield 8 servings.

Number Of Ingredients 6

Cardamom Carrots image

Steps:

In a large saucepan, bring 1 in. of water, carrots and salt to a boil; reduce heat. Cover and simmer for 7-9 minutes or until crisp-tender; drain. , In a large skillet, combine the butter, brown sugar, cardamom and orange zest. Cook and stir over medium heat for 1-2 minutes or until sauce is thickened. Add carrots; toss to coat.

Nutrition Facts : Calories 126 calories, Fat 6g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 395mg sodium, Carbohydrate 18g carbohydrate (14g sugars, Fiber 3g fiber), Protein 1g protein.

Ingredients

2 pounds carrots, cut into 2-inch julienned strips
1 teaspoon salt
1/4 cup butter, cubed
1/4 cup packed brown sugar
1 teaspoon ground cardamom
1 teaspoon grated orange zest

OVEN-ROASTED CARROTS

Boost the flavor of already tasty carrots by oven-roasting them. The panko pecan topping is optional.

Provided by thedailygourmet

Categories Side Dish Vegetables Carrots

Time 25m

Yield 2

Number Of Ingredients 5

Oven-Roasted Carrots image

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Toss carrots with olive oil and Italian seasoning in a bowl and spread out on a rimmed baking sheet.
Roast in the preheated oven for 15 minutes. Sprinkle pecans and panko on top and continue roasting until golden, about 5 minutes more. Serve immediately.

Nutrition Facts : Calories 236.9 calories, Carbohydrate 22.6 g, Fat 17.3 g, Fiber 4.8 g, Protein 3.8 g, SaturatedFat 2 g, Sodium 144.6 mg, Sugar 6 g

Ingredients

½ pound carrots, peeled and cut into 3-inch-long pieces
1 tablespoon olive oil
1 teaspoon Italian seasoning
¼ cup chopped pecans
¼ cup panko bread crumbs