Best Browned Butter Carrots Recipes

BROWNED BUTTER CARROTS

Steps:

• Cut carrots in half lengthwise; cut into 2-inch pieces (cut any thick pieces in half lengthwise). In 12-inch or larger skillet, cook butter over medium heat, stirring frequently, until it begins to brown. Add carrots, salt and pepper; cook 8 to 10 minutes, stirring occasionally, just until carrots are tender.
• Pour water into skillet. Cover; cook 10 minutes. Stir in brown sugar and vinegar; cook uncovered 8 to 10 minutes or until carrots are glazed and most of liquid has evaporated. Remove from heat; stir in vanilla. Garnish with thyme.

HONEY DILL BROWNED BUTTER CARROTS

Steps:

• 1. Boil carrots to desired tenderness and drain well. Turn heat on low and evaporate any leftover moisture.
• 2. Add butter to pan and cook on low until carrots are well coated and butter begins to turn golden. Continuing on low, add honey and simmer a few minutes until a nice glaze has formed.
• 3. Add dill, parsley and salt and pepper to taste.

SLOW-BROWNED CARROTS WITH BUTTER

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.

CARROTS AND BROCCOLI WITH ORANGE BROWNED BUTTER

Steps:

• 1. Place carrots in large saucepan cover with water. Bring to a boil. Reduce heat cover and simmer 3 minutes. Add broccoli cook 2 to 3 minutes or until vegetables are crisp-tender.2. Meanwhile, in small saucepan, cook butter over medium-high heat until golden brown immediately remove from heat. Add orange peel, gingerroot and orange juice mix well.3. Drain vegetables. Pour butter sauce over vegetables toss lightly to coat.Nutrition Information Per Serving: Serving Size: 3/4 Cup * Calories: 120 * Calories from Fat: 70 * % Daily Value: Total Fat: 8 g 12% * Saturated Fat: 5 g 25% * Cholesterol: 20 mg 7% * Sodium: 110 mg 5% * Total Carbohydrate: 9 g 3% * Dietary Fiber: 3 g 12% * Sugars: 5 g * Protein: 2 g * Vitamin A: 330% * Vitamin C: 30% * Calcium: 2% * Iron: 2% * Dietary Exchanges: 1/2 Fruit, 1 Vegetable, 1 1/2 Fat or 1/2 Carbohydrate, 1 Vegetable, 1 1/2 Fat