Braised carrots can’t possibly taste this good… but they do in this butter braised carrots recipe. The secret is good carrots, quality butter and a hot pan!
This butter braised carrots recipe is: Paleo, Gluten Free, Low Carb, Primal, Vegetarian and Wheat Belly friendly.
Butter Braised Carrots: Tastiness Personified.
You’re not going to believe just how tasty this butter braised carrots recipe is going to turn out.
These carrots aren’t the mushy, flavorless carrots that you grew up with. Nope. Instead, you’re going to find that these butter braised carrots are bursting with flavor. They pair perfectly with thyme and compliment just about any protein.
If you’re going to serve a side dish you might as well make it something that people will be raving about. This recipe will create raving fans!
What are braised carrots?
Braised carrots are carrots which have been lightly sauteed and then cooked slowly in a closed pan with liquid. If the braising liquid covers the carrots, they will be boiled carrots, not braised. Without some type of braising liquid, the carrots would only be sauteed.
How to prepare braised carrots
Start off either cutting the carrots on the diagonal or by using the roll cut technique. A roll cut (also known as the oblique cut) starts with a diagonal cut on the carrot, then you roll it 1/4 turn, cut again on the diagonal and continue until you have processed the whole carrot. This type of cut keeps all of the carrot pieces about the same size so they cook more uniformly.
How to make braised carrots
Once you have the carrots cut uniformly, add in butter and a little olive oil to a hot pan. This will create a nice sear on the carrots.
Next, add in the thyme and wait for a nice caramelization to start on the carrots.
After the carrots are caramelized, let the pan cool a bit. Add in about 1/2 cup of beef stock, covering the pan and allowing the carrots to finish cooking. The stock and butter will make a delightful glaze on the carrots.
They are just so good. Make more than you might need because they will disappear off the table!
What type of pan is good for braising?
Any type of heavy bottom pan with a tight fitting lid is great for braising.
Here’s a list of good pans for braising:
- Stainless Steel Skillet with domed cover.
- Enameled Cast Iron Casserole.
- Cast Iron Covered Skillet.
- Stainless Steel Saute Pan with Lid.
Kitchen Safety Tip:
PLEASE READ! Before adding the water to the pan, you must let the pan (and the hot oil) cool first. Adding cold water to hot oil will cause the water to explode into steam, which will result in splattering of hot oil all over the stove and kitchen. If you are using a gas range, this could catch the oil on fire. To avoid all this, allow the pan to COOL for a couple minutes before adding in the warm beef stock. You can warm the beef stock up in the microwave or on the stove- your choice!
What do braised carrots taste like?
You will find that carrots just take on a whole new flavor profile when they are cooked with this method. Sweet with a delicious nutty flavor from the browned butter coats the tongue while the slight lemony bitterness of the thyme cuts through the fat. The results are truly wonderful.
What do you pair braised carrots with?
Really, I think that this would pair perfectly with just about any grilled meat. Pork chops, steaks, lamb, chicken or turkey. The carrots probably have too much flavor to go with fish or other seafood. Definitely pair this with a highly tannic wine like a bordeaux!
Thinking about other side dishes?
Here are some great recipes:
Hope that you enjoyed this delicious butter braised carrots recipe. We’re going to make it again next week!
Butter Braised Carrots with Thyme Recipe
- 2 LBS Carrots Multi Colored Carrots Peeled and Roll Cut (see above for more info on Roll Cut)
- 3 TBSP Butter
- 1 TBSP Olive Oil
- 3 Sprigs Fresh Thyme
- 2-3 Pinches Salt
- 1 Pinch Fresh Cracked Pepper
- 1/2 Cup Beef Stock warmed
- In a large, heavy bottom saute pan, add the butter and olive oil. Heat over high heat. When the butter has melted, add in the carrots, thyme, salt and pepper. Cook over high heat, stirring occasionally, for 10 minutes.
- When the carrots have browned a bit and look super delicious, turn the heat to medium-low, but remove the pan and set aside for 1-2 minutes to allow the oil to cool.
- When the pan has cooled a bit, add in the warm beef stock and cover. Allow to cook for an additional 10 minutes or until the carrots are fork tender.
- Remove from the heat, taste and adjust the seasoning.
- Serve hot and happy eating!