Garlicky, Buttered Carrots

By Alison Roman

Published April 1, 2020

Garlicky, Buttered Carrots
NYTCREDIT: Michael Graydon & Nikole Herriott for The New York Times. Prop Stylist: Kalen Kaminski.
Total Time
15 minutes
Rating
4(794)
Comments
Read comments

This is one of the few occasions when overcrowding the skillet is a good thing. These carrots are cooked in fat (schmaltz, olive oil, butter), with a pinch of something spicy (red-pepper flakes, cayenne, even hot paprika), sort of half-steaming on top of each other until just tender (no mushy carrots here, please). At the end, they are seasoned with a bit of finely grated or chopped garlic off the heat, which quiets the garlicky punchiness without extinguishing it entirely. Like a sandwich cut into triangles, the fact that the carrots are sliced into rounds makes them taste above-average delicious.

Featured in: Alison Roman’s Seder Table

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Ingredients

Yield:8 to 10 servings
  • ¼cup chicken fat, olive oil or unsalted butter
  • ¼cup olive oil 
  • Pinch of red-pepper flakes (optional) 
  • 2bunches carrots, topped removed (about 1 pound), thinly sliced into rounds
  • Kosher salt and freshly ground black pepper 
  • 1garlic clove, finely chopped or grated 
Ingredient Substitution Guide
Nutritional analysis per serving (10 servings)

113 calories; 11 grams fat; 2 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 2 grams polyunsaturated fat; 5 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 0 grams protein; 131 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

  1. Step 1

    Melt chicken fat in a large skillet over medium-high heat. (If using butter, melt until lightly foamy and starting to brown, 2 to 3 minutes.) Add olive oil and red-pepper flakes, if using, swirling to bloom a bit in the butter. Add carrots and season with salt and pepper. Cook, tossing occasionally, until carrots are just cooked through, 3 to 4 minutes. (They should be simply softened, like al dente pasta, not soft or mushy.)

  2. Step 2

    Remove pan from heat, and add garlic, tossing to coat, and transfer to serving bowl.

Tips
  • The world needs kindness right now, so I won’t tell you that you can’t make these carrots without carrots. If you wanted to do use cauliflower or broccoli florets, radishes, turnips, fennel or parsnips, you can!
  • If raw garlic is not for you, slice it instead of grating it, and add it along with the red-pepper flakes to get a little golden brown before adding the carrots.
  • If you don’t like spiciness, leave out the red-pepper flakes, maybe substituting something like fennel or cumin seed.

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Ratings

4 out of 5
794 user ratings
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Comments

susan

I also add some lemon zest and/or juice to brighten the dish.

Heikki from Finland

This is also one of my favorites, but I always add some herbs, particularly tarragon into the pot. And a lot of garlic, also in the beginning.

sara

I like a splash of OJ and teaspoon of good quality dijon halfway through.

Carole Hines

I read the tip and I truly loved it. Above and beyond and I was already a fan.

meg

this simple recipe is incredible and serves as the perfect base to endless combinations of deliciousness. maybe even life changing. adding the minced garlic at the end is a genius tip. it’s like garlic fries, but with sweet, tender carrots. i add a little garlic powder in there because i like it extra garlicky. i can’t wait to experiment with adding different ingredients!

Liv

These are truly delicious, beautiful and so easy to make! My family loves it even more when I add a tad bit of orange juice. So good!

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