Most of the time, Kiddo will try anything once. Most of the time he does so more to appease me than to truly sample something new with an open mind. His approach is with that “I’ve made up my mind, but I want you to be happy, so I’ve put some on my plate” attitude. The first night I served up these yummy roasted carrots, I passed him the platter filled with bright, buttery delights. The fact that he only took a few spoke volumes. He had already made up his mind. And in all fairness, carrots are not on his top-ten hit parade. Never mind that while I had my hands full making the Hunter’s Pork Chops I had left him in charge of the vegetable side dish. Kiddo has been my right hand in the kitchen, my strongest critic, and at times a source of inspiration. I get that you can make something but not necessarily eat something. I make an awesome Pumpkin Pie, but I don’t eat Pumpkin Pie.
One bite of carrot and Kiddo was sold. These are delicious. So delicious that Kiddo took a full serving – and ate every bite. The flavors are wonderful – but it’s the browned butter that really elevates the taste of roasted carrots. A little nutty, a little salty, and a whole lot of good. This is one of the easiest recipes for carrots. It’s actually a variation of another carrot recipe, minus the brown sugar and Kahlua. (Divine – but the brown sugar Kahlua flavors would have clashed with the Pork Chops. Not good.)
Roasted Baby Carrots with Nutty Browned Butter
1 lb Baby Carrots
2 Tablespoons Olive Oil
½ Teaspoon Dead Sea Salt*
4 Tablespoons Butter
* For Christmas one year, Hubby gave me a collection of salts from around the world. I began experimenting with different salts. Dead Sea Salt is damp, and intense. A little salt goes a long way. If you don’t have Dead Sea Salt, a good quality Sea Salt is fine.
Preheat oven to 475 degrees. Position rack in center of oven.
Place olive oil and salt in a Ziploc bag. Place baby carrots into the bag, close and shake about, (or if you are Kiddo, dance about with the bag over your head for a minute) then rub and work the oil and salt into the carrots.
Spread carrots in a single layer on a foil-lined rimmed baking sheet. (Makes clean up a snap).
Roast carrots in the hot oven for 15 minutes. Remove from oven, shake pan to mix up the carrots for more even roasting. Return carrots to the oven and continue to roast for an additional 8 to 10 minutes or until carrots are just beginning to brown.
While carrots are roasting, melt butter over low heat. Slowly allow butter to brown, swirling and whisking often until butter is a nice, deep golden color. If need be, remove from heat and continue to cook in pan until the butter is just beginning to brown. The butter will take on a beautiful amber shade and begin to smell nutty.
Remove carrots from oven, place in rimmed serving bowl. Pour browned butter over carrots, toss to blend and coat carrots in the wonderful, nutty butter. Serve and enjoy.