Buttered Baby Carrots with Tangy Mustard, Orange & Rosemary, or Pickled Shallot Twists Recipe

Introduction

Buttered baby carrots are a simple, elegant side dish that brings out the natural sweetness of fresh carrots. This easy recipe uses just a few ingredients to deliver a comforting and flavorful vegetable dish perfect for any meal.

Ingredients

• 500g baby carrots
• 1 tbsp butter

Instructions

1. Step 1: Wash and peel the baby carrots, keeping the green tops intact.
2. Step 2: Place the carrots in a medium saucepan and fill it halfway with salted water.
3. Step 3: Bring the water to a boil and cook the carrots for about 4 minutes, or until they are just tender.
4. Step 4: Drain the carrots and transfer them to a serving dish.
5. Step 5: Season the carrots with salt, then stir in the butter until melted and evenly coated.

Tips & Variations

• Tarragon & mustard: Whisk together 2 tsp Dijon mustard with 1 tsp red wine vinegar, then slowly add 50ml vegetable oil. Season and stir in half a small pack of chopped tarragon. Pour over the warm cooked carrots.
• Orange & rosemary butter: Mix 50g softened butter with the zest of 1 orange and chopped leaves from 3 rosemary sprigs. Season, shape into a log, wrap in parchment, and chill until firm. Slice and dot on cooked carrots instead of plain butter.
• Pickled shallots: Thinly slice 2 banana shallots and cook in 50ml red wine vinegar and 50ml water over low heat until soft and liquid evaporates, about 30 minutes. Serve on top of the carrots for a tangy twist.

Storage

Store any leftover buttered baby carrots in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm them in a pan over low heat or in the microwave until heated through, adding a little extra butter if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular carrots instead of baby carrots?

Yes, you can use regular carrots. Just peel and cut them into evenly sized pieces to ensure they cook evenly. You may need to increase the cooking time slightly.

How do I know when the carrots are done?

The carrots are done when they are just tender but still have a slight firmness when pierced with a fork. Overcooking can make them mushy, so check them after 4 minutes of boiling and adjust as needed.

Buttered Baby Carrots with Tangy Mustard, Orange & Rosemary, or Pickled Shallot Twists Recipe

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★★★★★

4.4 from 106 reviews

• Author: Luna
• Total Time: 15 mins
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

Buttered baby carrots are a simple and delicious side dish made by boiling tender baby carrots and tossing them with rich butter. This easy recipe can be enhanced with flavorful twists like tarragon mustard sauce, orange rosemary butter, or pickled shallots, adding unique and vibrant tastes to the naturally sweet carrots.

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Ingredients

Scale 1x2x3x

Main Ingredients

• 500g baby carrots
• 1 tbsp butter

Tarragon & Mustard Twist

• 2 tsp Dijon mustard
• 1 tsp red wine vinegar
• 50ml vegetable oil
• ½ small pack tarragon, chopped

Orange & Rosemary Butter Twist

• 50g softened butter
• Zest of 1 orange
• Leaves from 3 rosemary sprigs, chopped

Pickled Shallots Twist

• 2 banana shallots, peeled and sliced into rings
• 50ml red wine vinegar
• 50ml water

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Instructions

1. Prepare the carrots: Wash and peel the baby carrots, but keep the green tops intact for presentation. Place the carrots in a medium saucepan.
2. Cook the carrots: Add salted water to the saucepan until it is half-filled. Bring the water to a boil, then cook the carrots for about 4 minutes or until they are just tender.
3. Drain and season: Drain the cooked carrots and transfer them to a serving dish. Season the carrots with salt and stir in 1 tablespoon of butter while they are still warm to coat evenly.
4. Tarragon & Mustard sauce (optional): Whisk together 2 teaspoons Dijon mustard with 1 teaspoon red wine vinegar in a bowl. Slowly pour in 50 ml vegetable oil while whisking. Season to taste, stir in chopped tarragon, and pour over the cooked carrots while still warm.
5. Orange & Rosemary butter (optional): Mix 50g softened butter with the zest of 1 orange and chopped rosemary leaves. Season well, shape into a log, and wrap tightly in baking parchment. Freeze for 15-20 minutes or refrigerate until needed. Slice into rounds and dot these on top of the cooked carrots, omitting the butter from the main recipe.
6. Pickled shallots (optional): Peel and slice 2 banana shallots into rings and place in a small saucepan. Add 50 ml red wine vinegar and 50 ml water. Cook gently for about 30 minutes until shallots are very soft, slightly pink, and most liquid has evaporated. Pile shallots on top of the cooked carrots and season before serving.

Notes

• Keep the carrot tops if you want a rustic look when serving.
• The optional twists add unique flavors and can be used to elevate the simple buttered carrots.
• Adjust cooking time depending on the size of your baby carrots to avoid overcooking.
• Use salted water for boiling to enhance the natural sweetness of the carrots.
• Butter can be substituted with olive oil for a lighter version.

• Prep Time: 5 mins
• Cook Time: 10 mins
• Category: Side Dish
• Method: Stovetop
• Cuisine: Western

Keywords: buttered baby carrots, easy side dish, carrot recipe, vegetable side dish, tarragon mustard carrots, orange rosemary butter, pickled shallots