I want to start you off with a story. This story takes place on this blog in 2013. And goes like this –
“I have been on a search. A journey. An expedition to find something very common, yet way too rare. Carrots. Yes I said carrots. What is so hard about finding carrots? It’s not so much the carrot, then it is the color. I am a sucker for carrots that look like a package of Skittles. It’s how I like to taste the rainbow! I just love the subtle, yet divine difference in the flavors of different types of carrots. The ones I tried to grow myself didn’t pan out as I missed getting them in the ground early enough. No one was really growing them at the farmer’s market. The store I found them at last summer, never had any during any of my visits. Finally I was saved by a guy named Joe (he is a trader!). I bought up 3 bags of multi colored carrots. I got them ready to use in a Thanksgiving recipe that I never got done in time for Thanksgiving, but you might still need some Christmas dinner ideas! From Trisha Yearwood’s Thanksgiving show, I bring to your attention these Buttery Roasted Carrots.”
Thanks Cal-Organic for the Carrots
Fast forward to 2016. The landscape has changed! No longer are multi-colored carrots hard to come by. I want to thank Cal-Organic for making them available from coast to coast. Now I use them all the time. And I think most people are coming around to the fact that carrots aren’t just orange. So just thank you Cal-Organic for expanding our nation’s carrot color wheel.
Back to the recipe. This recipe I got from an episode of Trisha Yearwood’s show back in 2013 has become a staple in our house. I have even tried it with other vegetables as well (works really well with fresh snap peas from the garden). It’s pretty simple – you are roasting carrots in butter. Not quite low fat, however if Thanksgiving is about anything else but the turkey it would be the butter (I do have vegan recommendation below as well).
My Cooking Notes
This is what I thought of Trisha’s recipe. The full recipe with her ingredients, written in my words is found below.
1. Of course you can just use orange carrots, but I prefer my carrots of many colors. Peel them and slice them on the bias.
2. One whole stick of butter may seem like a lot, that is because it is. These are buttery carrots, not fat free, so get over it. They are more yummy this way.
3. For even butter distribution, I like to place the carrots into a large mixing bowl, pour the butter all over them, then place them onto my sheet pan.
4. She suggests 25-30 minutes with a good stir at the half way point. I prefer to go just a wee bit longer to get some nice color on the carrots – another 5 minutes or so. They won’t get as brown as they would without the added butter.
5. Some fresh herbs on top is a nice addition. Dill goes really well together as they should as they in the same family – Apiaceae.
How to Make this Recipe Vegan
A lot of vegans I know and even some not-Vegans are huge fans of the Earth Balance products. I would recommend trying their Vegan Buttery Sticks to make this a vegan side dish. Just substitute one stick of that for the stick of butter the recipe calls for.
Final Thoughts on this Recipe
These carrots are super yummy. When I tried it with my much sought after colored carrots, even better. Very simple side dish that is very rewarding. The butter starts to brown and just coat the carrots in goodness. They are perfectly cooked this way. I am glad butter isn’t super cheap or I might be making these all the time. A special occasion or two will suffice.
Want some great side dish ideas send to your inbox? On Wednesday, November 23, 2016 I will be sending out an email campaign with my favorite Thanksgiving sides. Sign up in the box below to receive that email. I will be also posting a FLASH SALE on my Thanksgiving e-book.
- 2 pounds carrots (Cal-Organic rainbow carrots, recommended), peeled and cut on the bias
- 1 stick (8 tablespoons) melted butter or vegan butter substitute like Earth Balance
- 1 teaspoon kosher salt
- 2 tablespoons fresh chopped dill or parsley
- Preheat your oven to 400 degrees
- Line a sheet pan with parchment paper or foil
- In a mixing bowl, combine the peeled and cut carrots with the melted butter, and salt
- Roast in the oven for 25 to 35 minutes or until carrots begin to brown or carmelize
- Add the fresh chopped herbs and taste. Add more salt if needed.
- Serve hot