SLOW-ROASTED CARROTS WITH BROWN-BUTTER VINAIGRETTE
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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Keegan Lanoue
[email protected]I'm not a huge fan of carrots, but I thought I'd give this recipe a try. I was pleasantly surprised at how good they were!
Aqeel Amjad
[email protected]This recipe is a lifesaver! I'm always looking for new ways to cook carrots and this one is a winner.
Kc Arjun
[email protected]I made this recipe for my vegan friend and she loved it! It's a great way to get your veggies in.
Depression
[email protected]These carrots were a bit too oily for my taste. I think I would use less olive oil next time.
Ali Mughal
[email protected]I've made this recipe several times and it's always a hit. The carrots are so flavorful and the vinaigrette is the perfect finishing touch.
Beza Love
[email protected]This recipe is a keeper! The carrots were perfectly roasted and the vinaigrette was delicious.
Iskatel
[email protected]I was surprised at how much I enjoyed these carrots. I'm not usually a fan of roasted vegetables, but these were delicious.
Almas Tomal
[email protected]These carrots were so easy to make and they turned out so flavorful. I'll definitely be making them again.
Pobtro sen
[email protected]I would definitely make this recipe again. It's a great way to use up leftover carrots.
Thomas Gledhill
[email protected]I followed the recipe exactly and the carrots came out perfect. My family loved them!
Deepa Roopnarine
[email protected]The carrots were a bit too sweet for my taste, but overall they were still good.
Bina Khadka
[email protected]This was a great recipe for a weeknight meal. It was easy to make and the carrots turned out delicious.
Theresa Blake
[email protected]I'm not usually a fan of carrots, but these were amazing! The brown butter vinaigrette really made all the difference.
Eileen Snyder
[email protected]These slow-roasted carrots were a hit at my dinner party! They were perfectly caramelized and had a delicious nutty flavor.