Carrots in Orange Basil Butter
Bright, zesty, and irresistibly aromatic, Carrots in Orange Basil Butter is a stunning side dish that transforms humble carrots into a gourmet delight. Tender carrot sticks or rounds are blanched to perfection, locking in their vibrant color and natural sweetness, then swirled in a luscious orange basil butter sauce. Freshly squeezed orange juice and zest lend a citrusy twist, while aromatic basil adds a burst of herbaceous freshness. This quick and easy recipe, ready in just 25 minutes, is the perfect complement to roasted meats, seafood, or vegetarian mains. With its eye-catching presentation and delightful flavor combination, this dish is sure to elevate any meal.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 500 grams Carrots
- 50 grams Unsalted butter
- 60 milliliters Fresh orange juice
- 1 teaspoon Orange zest
- 6 large leaves Fresh basil leaves
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 500 milliliters Water
- 10 pieces Ice cubes
Instructions
Peel the carrots and trim both ends. Cut the carrots into even-sized pieces, either sticks or rounds, roughly 5 cm (2 inches) long for sticks or 0.5 cm (1/4 inch) thick for rounds.
Bring 500 milliliters of water to a rolling boil in a medium-sized saucepan. Add the carrots and cook until just tender, about 5-7 minutes.
While the carrots are boiling, fill a large bowl with cold water and add the ice cubes to make an ice bath.
Once the carrots are tender, immediately transfer them to the ice bath to stop the cooking process and preserve their bright color. Drain and set aside.
In a large skillet over medium heat, melt the butter until it begins to foam slightly. Add the fresh orange juice and orange zest, stirring to combine.
Roughly chop the fresh basil leaves and add them to the butter mixture. Stir for 1-2 minutes to let the basil flavor infuse into the sauce.
Add the cooked and drained carrots to the skillet. Toss gently to coat the carrots evenly with the orange basil butter.
Season with salt and black pepper, adjusting to taste. Cook for an additional 2-3 minutes until the carrots are heated through and the butter mixture clings to the surface.
Transfer the carrots to a serving dish. Garnish with a few whole basil leaves or additional orange zest, if desired.
Serve warm as a flavorful side dish for roasted meats, fish, or vegetarian mains.
Nutrition Facts
Calories |
604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.4 g | 57% | |
| Saturated Fat | 25.2 g | 126% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 111 mg | 37% | |
| Sodium | 1548 mg | 67% | |
| Total Carbohydrate | 55.2 g | 20% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 28.7 g | ||
| Protein | 5.8 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 222 mg | 17% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 1751 mg | 37% | |
*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.
