Crunchy Brown Butter Baked Carrots
A sophisticated side dish featuring tender roasted carrots glazed in nutty brown butter and topped with a savory, golden Gruyère and panko crust.
Ingredients
Scale
- 1 pound (455 grams) fresh carrots, peeled and sliced diagonally
- 5 tablespoons (75 grams) unsalted butter
- 3/4 cup (60 grams) panko breadcrumbs
- 1 cup (85 grams) Gruyère or Parmesan cheese, shredded
- 1 cup (235 ml) vegetable broth
- 3 tablespoons fresh parsley, finely minced
- 2 cloves garlic, minced
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
- Preheat your oven to 350°F (175°C).
- In a small saucepan, melt 2 tablespoons of butter over medium heat, stirring constantly until it turns golden brown and smells nutty.
- Stir the panko breadcrumbs into the browned butter with a pinch of salt until golden, then set aside in a small bowl.
- In the same pan, brown the remaining 3 tablespoons of butter, then whisk in the garlic and vegetable broth to create a light glaze.
- Toss the carrots in the butter glaze and transfer them to a baking dish, covering tightly with foil.
- Bake for 45 minutes until the carrots are tender when pierced with a fork.
- Remove the foil, sprinkle the shredded cheese and toasted breadcrumbs over the top.
- Increase oven temperature to 400°F (200°C) and bake for 10 minutes until the topping is browned and crispy.
- Garnish with fresh parsley and serve immediately.
Notes
- Use a light-colored pan to monitor the butter color as it browns to avoid burning.
- Ensure carrots are dried thoroughly before roasting to prevent steaming.
- For extra color, briefly broil the dish for 1-2 minutes at the very end.
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