Slow-Roasted Carrots With Brown-Butter Vinaigrette
- Total Time
- 1 hour 30 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2pounds large carrots
- 3tablespoons olive oil
- 8tablespoons (1 stick) unsalted butter,plus 3 extra tablespoons for roastingthe carrots
- 2cardamom pods
- 2star anise
- Salt and freshly ground black pepper
- 3tablespoons sherry vinegar
- 1teaspoon Dijon mustard
- 3tablespoons chervil leaves orchopped fresh parsley
Nutritional analysis per serving (4 servings)
398 calories; 34 grams fat; 16 grams saturated fat; 0 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 24 grams carbohydrates; 7 grams dietary fiber; 11 grams sugars; 3 grams protein; 671 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 325. Scrub the carrots, and peel them if you like (it really doesn’t matter). Set a roasting pan over two burners on medium heat; put the olive oil in the pan. When the oil is hot, add the carrots and cook, turning as they brown, until lightly caramelized all over, 10 to 15 minutes.
- Step 2
Add 3 tablespoons butter, spices, salt and pepper. Transfer the roasting pan to the oven, and cook, shaking the pan once or twice, until the carrots are crinkly on the outside and you can pierce them easily with the tip of a sharp knife, 45 to 60 minutes.
- Step 3
Meanwhile, put 1 stick butter in a small saucepan over medium heat. Cook, stirring occasionally until the butter foam subsides and the butter turns nut brown, about 5 minutes. Turn off the heat.
- Step 4
Put brown butter, vinegar, Dijon, salt and pepper in a blender. Blend until a creamy emulsion forms, about 30 seconds; taste, and adjust the seasoning. Put the carrots on a platter, drizzle the vinaigrette over the top and garnish with the chervil or parsley, and serve.
Private Notes
Comments
The star anise overpowers the cardamom, so I use only one star anise. Having fried the carrots and added butter to them in the oven, the butter-based vinaigrette may be overdoing it. Suggest omitting it and finishing with the green garnish only before serving.
So, browned carrots, as directed, in a Pyrex roasting pan and just at the 15 minute mark, the pan exploded, sending glass, hot butter, and carrots everywhere. No injuries, thank God, but lots of cleanup on Thanksgiving. Beware of this step...wish I could include my pics of the disaster.
Very good. Needs to be paired with a bold flavored main dish, as this is very strong-flavored (and tasty).
I love me some butter, but this was a LOT. I didn't feel the brown butter emulsion added to the flavor of the dish, and it made the carrots greasy. Next time I would just roast the carrots with the spices and serve as is.
Way too much vinegar in the sauce. The brown butter is lovely, but I would try reducing it to 2 tablespoons of sherry vinegar and adding a little honey, which also helps thicken the emulsion.
This turned out delicious. It’s very rich, almost like candy.