Slow Roasted Carrots With Brown Butter Vinigarette Recipes
ROASTED CARROTS WITH VINAIGRETTE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 30m
Yield 10 servings
Number Of Ingredients 8
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-BROWNED CARROTS WITH BUTTER
This comes from The complete Italian Vegetarian cookbook and is so easy. The slow cooking of the carrots makes them incredibly sweet. The book suggest greated Parmigian-Reggiano cheese as an optional addtion add to the top after cooking. We have not tried using the cheese as these are so good as is.
Provided by Debbwl
Categories Vegetable
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Peel and cut the carrots on the bias into 1/4 inch thick ovals.
- Place the carrots and butter in a large skillet. Turn the heat to medium-low and cook, stirring often, until the carrots shrink and start to brown, 1 1/4 to 1 1/2 hours.
- Season with salt to tast, if using parmigiano-reggiano cheese sprinkle on top and serve immediately.
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