Delicious Baby Carrots with Brown Butter Crumbs Recipe
If you’re looking for a simple and tasty side dish, this recipe for baby carrots with brown butter crumbs is a must-try. And the best part? You can easily double or triple the recipe to serve a larger crowd.
Ingredients:
- 1 pound (455 grams) baby carrots, peeled and bagged
- 5 tablespoons (75 grams) unsalted butter, divided
- ¾ cup panko-style plain breadcrumbs
- Kosher salt
- 1 medium shallot, chopped
- 2 garlic cloves, minced
- 3 tablespoons (25 grams) all-purpose flour
- 1 cup (235 ml) vegetable broth
- Freshly ground black pepper
- 3 tablespoons minced parsley, or a mix of herbs such as chives and dill
- 2 tablespoons capers, drained
- 1 cup (85 grams) grated gruyere or comte cheese
Directions:
Heat your oven: Preheat to 350°F (176°C).
Prepare the carrots: Drain the baby carrots and pat them dry with paper towels. Quarter the carrots lengthwise and set aside.
Make the brown butter crumbs: In a skillet, melt 2 tablespoons of butter until browned. Add breadcrumbs and salt, toast until golden brown, then set aside.
Make the sauce: Brown the remaining butter, then sauté shallots and garlic. Add flour, broth, salt, and pepper. Add carrots and herbs, simmer for one minute.
Assemble and bake: Transfer carrots to a baking dish, cover and bake for 45 minutes. Increase oven temperature, add capers, cheese, and crumbs. Bake for an additional 10 minutes.
Serve: Sprinkle with herbs and enjoy!
Do ahead: Prepare the dish in advance up to the final bake. Leftovers can be reheated in the oven.
Whether you’re serving a small family dinner or hosting a larger gathering, this baby carrots with brown butter crumbs recipe is sure to be a hit. The combination of tender carrots, flavorful sauce, and crispy breadcrumbs make it a standout side dish that will have everyone coming back for more.