Slow Browned Carrots with Butter
Elevate your side dish game with these Slow Browned Carrots with Butter, a recipe that transforms humble carrots into a show-stopping centerpiece. Perfectly caramelized in a blend of rich unsalted butter and silky olive oil, these tender carrot slices develop deep, golden edges with a delicate sweetness that's irresistibly savory. Seasoned simply with salt, black pepper, and optionally paired with fresh thyme for an elegant finish, this dish highlights the natural flavors of the carrots with minimal effort. Slow-cooked with care, this recipe delivers melt-in-your-mouth texture and a buttery glaze, making it an ideal companion to roasted meats, festive dinners, or any indulgent weeknight meal. Ready in under an hour, this easy yet sophisticated dish is sure to impress both family and guests alike.
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Recipe Information
Ingredients
- 500 grams carrots
- 60 grams unsalted butter
- 1 tablespoon olive oil
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 sprigs fresh thyme (optional, for garnish)
Instructions
Peel the carrots and trim the ends. Cut them on the diagonal into approximately 1-inch thick slices for even cooking.
In a large, heavy-bottomed skillet, melt the butter over medium heat. Add the olive oil to prevent the butter from burning.
Once the butter is fully melted and begins to foam, add the carrots to the skillet in a single layer. Stir well to coat the carrots in the butter and oil mixture.
Sprinkle the carrots with salt and pepper. Stir again to evenly distribute the seasoning.
Reduce the heat to low or medium-low. Let the carrots cook slowly for approximately 30-35 minutes, stirring every 5-7 minutes. This allows the natural sugars in the carrots to caramelize while preventing them from burning.
Check for doneness by piercing the carrots with a fork; they should be tender and golden brown on the edges.
If using fresh thyme, add the sprigs to the skillet during the last 3-4 minutes of cooking, gently tossing them with the carrots to infuse flavor.
Remove the skillet from the heat. Discard the thyme sprigs (if used) and give the carrots a final toss to ensure they’re evenly coated in the rich butter sauce.
Serve immediately as a side dish, garnished with additional fresh thyme if desired.
Nutrition Facts
Calories |
770 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.6 g | 85% | |
| Saturated Fat | 32.3 g | 161% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 1534 mg | 67% | |
| Total Carbohydrate | 48.4 g | 18% | |
| Dietary Fiber | 14.2 g | 51% | |
| Total Sugars | 23.7 g | ||
| Protein | 5.1 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 182 mg | 14% | |
| Iron | 1.8 mg | 10% | |
| Potassium | 1621 mg | 34% | |
*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.
