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.
Ingredients
Scale
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
Instructions
- Prepare the carrots: Wash and peel the baby carrots, but keep the green tops intact for presentation. Place the carrots in a medium saucepan.
- 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.
- 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.
- 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.
- 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.
- 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
