Brown Butter Roasted Carrots and Pecans
A delightful side dish perfectly balancing sweetness and earthiness with nutty aroma and caramelized flavor.
Ingredients
Main Ingredients
- 1 pound carrots, peeled and cut into rounds Fresh, sweet carrots are best for roasting.
- 1/2 cup pecans, chopped Pecans can be substituted with walnuts or almonds.
- 1/4 cup unsalted butter Unsalted butter allows control over saltiness.
- 2 tablespoons brown sugar Can substitute with white sugar mixed with molasses.
- Salt and pepper to taste Essential for enhancing flavors.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- In a saucepan over medium heat, melt the butter until it turns golden brown and smells nutty.
- In a large bowl, toss the carrot rounds with brown sugar, salt, pepper, and the browned butter until well-coated.
- Fold the chopped pecans into the carrot mixture and spread it evenly on a baking sheet.
Cooking
- Bake for 20-25 minutes, stirring halfway through, until the carrots are tender and slightly caramelized.
- Once roasted, take them out of the oven and let them cool slightly before serving.
Notes
Drizzle a little extra brown butter on top right before serving for an extra touch of luxury. Serve with drinks like Sauvignon Blanc or alongside grilled chicken.
Nutrition
Serving: 1gCalories: 180kcalCarbohydrates: 22gProtein: 3gFat: 9gSaturated Fat: 5gSodium: 200mgFiber: 3gSugar: 8g
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