If you have read my vegetable-focused cookbook, Meat on the Side, it was probably shocking to learn on page 108 that...I don’t like carrots.
Because as much as I’m a huge veggie fan, I have to say that not all veggies are created equal.
In my mind, carrots just fall low on the list.
But that doesn’t mean I don't eat them.
I know that the more I eat them, the more I’ll get used to them and develop a taste for them.
In other words, I'll actually learn to like them.
So when thinking about a carrot side dish, I knew I wanted it to be delicious to carrot-lovers, carrot-likers, and carrot-tolerators alike.
And I figured the best way to do this was to invite some of my favorite things like brown butter and garlic to party.
In the end I seriously LOVED these carrots—like shockingly LOVED these carrots.
YOU MUST MAKE THEM!
Brown Butter Garlic Carrots
- 1 bunch small + thin carrots, with tops (about ¾ inch in diameter and 8 ounces)
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup cubed sourdough bread (about 1½ ounces)
- 4 tablespoons unsalted butter
- 2 cloves garlic, minced
- 1 tablespoon finely chopped parsley
- Preheat the oven to 425°F. Place the carrots in a single layer on a baking sheet and toss them with the olive oil, salt, and pepper. Roast the carrots until they are tender and browned in spots—about 30 minutes. Please note that if your carrots are thicker they will take longer to cook.
- Meanwhile, toast the bread until it is dried out and golden brown. Then transfer the bread to a food processor and pulse until breadcrumbs form. Set these aside for later.
- Next, in a large sauté pan over medium heat, add the butter and swirl the pan until the butter stops foaming and bubbling and you see brown specks on the bottom of the pan—about 5 minutes. Remove the butter from the heat and allow it to cool slightly, then add the garlic followed by the carrots, and toss these ingredients together.
- Transfer the carrots to a plate and top with the breadcrumbs and parsley.