Best Slow Roasted Carrots With Brown Butter Vinigarette Recipes

Roasted Carrots with Vinaigrette image

Provided by Ree Drummond : Food Network

Time 30m

Yield 10 servings

Number Of Ingredients 8

5 pounds carrots, trimmed and peeled
1/4 cup plus 2 tablespoons olive oil
Kosher salt and freshly ground black pepper
2 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 tablespoon minced garlic
3 sprigs fresh thyme, leaves removed and minced
1 sprig fresh rosemary, leaves removed and minced

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 image

Provided by Debbwl

Categories Vegetable

Time 1h40m

Yield 4 serving(s)

Number Of Ingredients 4

5 carrots (about 1 1/4 pounds)
3 tablespoons unsalted butter
salt
parmigiano-reggiano cheese (optional)

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.