Carrots in Butter Almond Sauce
Delight your taste buds with this elegant and flavorful recipe for Carrots in Butter Almond Sauce. Tender, lightly blanched carrot sticks are coated in a rich, golden-brown sauce made from toasted slivered almonds, creamy unsalted butter, and a hint of garlic. A splash of zesty lemon juice and a sprinkle of fresh parsley add a pop of brightness to balance the nutty, buttery richness. This easy yet sophisticated side dish is perfect for holiday dinners, special occasions, or when you want to elevate your everyday meal. Ready in just 25 minutes, this dish combines simple ingredients for a restaurant-quality result. Serve it warm and enjoy the ultimate combination of textures and flavors! Keywords: carrots, butter almond sauce, easy side dish, holiday recipe, savory carrot recipe.
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Recipe Information
Ingredients
- 500 grams carrots
- 60 grams unsalted butter
- 50 grams slivered almonds
- 2 cloves garlic
- 1 tablespoon lemon juice
- 1 tablespoon fresh parsley, chopped
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 500 milliliters water
- 10 pieces ice cubes
Instructions
Peel and trim the ends of the carrots, then slice them into uniform sticks about 2 inches long and 1/4 inch thick.
Bring 500 milliliters of water to a boil in a large pot. Add the sliced carrots and blanch for 3-4 minutes, until they are slightly tender but still crisp.
Immediately drain the carrots and transfer them to a bowl of ice water. Let them sit for 2 minutes to halt the cooking process. Drain and set aside.
In a large skillet, melt the butter over medium heat. Add the slivered almonds and toast them for 2-3 minutes, stirring frequently, until they are golden and fragrant.
Finely mince the garlic cloves and add them to the skillet with the toasted almonds. Cook for 1 minute, stirring, until fragrant.
Add the blanched carrots to the skillet and toss to coat in the butter almond mixture. Cook for 3-4 minutes, stirring gently, until the carrots are heated through.
Stir in the lemon juice, chopped parsley, salt, and black pepper. Toss to combine evenly.
Transfer the carrots to a serving dish, ensuring the butter almond sauce is evenly distributed. Serve warm and enjoy!
Nutrition Facts
Calories |
924 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 76.1 g | 98% | |
| Saturated Fat | 31.9 g | 160% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1552 mg | 67% | |
| Total Carbohydrate | 61.2 g | 22% | |
| Dietary Fiber | 19.5 g | 70% | |
| Total Sugars | 25.9 g | ||
| Protein | 15.7 g | 31% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 331 mg | 25% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 2045 mg | 44% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
