Butter-braised spring carrots are a simple yet flavorful side dish. A garnish of fresh basil complements the sweeter carrots perfectly.
Sometimes, the simpler things are, the better they are. This recipe has just six ingredients. It’s easy enough to serve on a busy weeknight, but delicious enough to serve at a holiday meal.
The recipe stars spring carrots, which are smaller and sweeter than regular carrots. In grocery stores, they are often sold in bunches wrapped with a rubber band, with their green tops still attached, rather than trimmed and bagged like regular carrots. If you have a local farmer’s market, check there, too. They might even have rainbow carrots, which can be used in this recipe as well.
I’ve been making this recipe for a while and meant to share it with you last year. I made the recipe, took pictures … and the pictures disappeared into thin air. I resolved to share it this spring instead, and continued to experiment with the recipe: with lemon or without? With tarragon (pretty tasty)? With mint (not a fan)? With basil (YUM!)?
Not only do these carrots cook quickly, they’re also pretty hands-off. Drop into the melted butter, turn once or twice during cooking. That’s all. You don’t want to turn them too often. You WANT the carrots to caramelize as they sit in the butter. Those bits are my favorite.
I’ve served these carrots alongside ham, chicken, and salmon, but I imagine they’d go well with any kind of protein. It’s very easy to scale this recipe up or down, depending on how many people you need to serve.
But I recommend making more than you think you’ll need, because you’ll be going back for a second helping of these delicious carrots!
Butter-Braised Spring Carrots
- 2 bunches spring carrots about 3 lbs
- 5 tbsp unsalted butter
- 1/4 tsp kosher salt
- Pinch of nutmeg
- Lemon wedges, for serving
- Chopped fresh basil or parsley, for serving
Trim all but 1/2-inch of the greens off of the carrots. Scrub the carrots under running water, but do not peel. Split each carrot in half lengthwise.
Melt the butter in a large Dutch oven. Add the carrots, season with the salt and nutmeg.
Cover the pot and cook the carrots, turning once or twice during cooking, for about 15 minutes, or until tender.
Remove the carrots to a serving dish lined with lemon wedges. Garnish with chopped fresh basil or parsley.
Adapted from Food Network