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 with Thyme Recipe
A couple weeks ago, our close family friends Michele and her fiance Todd came over to the house for dinner and to visit with the kids. I’m not sure who has more fun… Michele or the kids. To make a long story short, I sprung a cooking lesson request on Michele that she wasn’t expecting. I asked if she would remake the carrots that she made when we were all vacationing in France a year and a half earlier. I remembered them being braised somehow and delicious. So, she sprung into action and thirty minutes later we were all enjoying braised carrots. So cool to just pick up a knife and get to it.
Unfortunately, I didn’t write anything down or take any pictures that night. We were having a lively conversation and the kids were basking in the limelight. The good news is that I watched everything and remade them this past week. You’re not going to believe just how tasty this butter braised carrots recipe is.
We’re going to 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.
Once we have our carrots, we will add in butter and a little olive oil to create a nice sear as you can see in the picture. We’ll add in the thyme and wait for a nice caramelization to start on the carrots. Then, we’re going to let the pan cool a bit… followed by adding in about 1/2 cup of beef stock, covering the pan and allowing the carrots to finish cooking. They are just so good. Make more than you think you might need because they will disappear off the table.
QUICK COOKING 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!
Let’s get started on the butter braised carrots 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!
If there is too much liquid in the pan after you add the stock and allow to cook, pour it out!
Final thoughts on the Butter Braised Carrots Recipe with Thyme:
Let me finish up with a big THANK YOU to Michele for walking me through this recipe. As always, you’re the best!
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.
When Michele and Todd came over, we enjoyed the carrots with a grilled pork chop. Last week, when I remade the recipe, it went ridiculously well with the grilled hanger steak that was seared on the grill. Really, I think that this would pair perfectly with just about any grilled meat. It’s probably has too much flavor to go with fish or other seafood. Definitely pair this with a highly tannic wine like a bordeaux!
Hope that you enjoyed this delicious butter braised carrots recipe. We’re going to make it again next week!