Carrots with Granola and Brown Butter
Carrots with Granola and Brown Butter
There’s something wonderfully unique about preparing carrots in a way that both highlights their natural sweetness and introduces unexpected textures. This dish, featuring the delightful combination of tender carrots, nutty granola, and luscious brown butter, elevates the humble vegetable to a new culinary height. Whether you’re aiming for a standout side dish for your family dinner or impressing friends during a weekend brunch, this recipe offers a perfect blend of flavors and crunch that’s simply hard to resist.
Why You’ll Love This Dish
The beauty of this recipe lies in its versatility and comforting taste. It strikes a balance between simple ingredients and complex flavors, making it ideal for various occasions—from a quick weeknight meal to an elegant Sunday gathering. Not only is it visually stunning, but it also showcases the natural sweetness of the carrots beautifully paired with the earthy crunch of granola.
“This dish took my dinner game to another level! I loved the combination of textures, and it was surprisingly simple to prepare. I’ll definitely be making it again!”
The Cooking Process Explained
Now, let’s break down how this dish comes together. We’ll start with the granola, a delightful mix that adds both crunch and flavor, and then move on to roasting the baby carrots. Finally, we’ll prepare a smooth carrot puree that serves as a luxurious base for the dish.
What You’ll Need
- 400g baby carrots, scrubbed and trimmed
- 2 tbsp olive oil
- 2 thyme sprigs
- 0.5 tbsp butter
- 40g honey
- 50g oats
- 25g sunflower seeds
- 25g hazelnuts
- 100g butter
- 4 large carrots, sliced into thin rounds
- 80g mimolette or red Leicester, finely grated
Feel free to substitute the nuts based on what you have on hand! Almonds or walnuts work wonderfully too, and different cheeses can lend a new twist to the dish.
Step-by-step Instructions
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Preheat the Oven: Begin by heating your oven to 160C/140C fan/gas 3.
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Make the Granola: In a microwave-safe bowl, melt the 100g butter along with the 40g honey for about 40 seconds. Spread the oats, sunflower seeds, and hazelnuts on a baking tray and toast them in the oven for 5 minutes. After this, mix them with the melted butter mixture and bake for another 8 minutes. Stir well and toast for another 8 minutes until golden.
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Prepare the Carrots: Increase the temperature to 200C/180C fan/gas 6. In a piece of foil, combine the baby carrots with olive oil, thyme, and a pinch of salt. Wrap them into an envelope and roast them for 20 minutes or until tender.
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Make Carrot Puree: While the baby carrots are roasting, melt 80g butter in a pan. Add the thinly sliced large carrots with 50ml water and watch them caramelize over low heat for about 15 minutes. Once tender, blend the mixture with 25ml water until smooth, seasoning to taste.
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Finish with Brown Butter: To create that nutty flavor, melt the remaining 20g butter in a small pan until it turns golden brown.
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Plating and Serving: Divide the carrot puree between two plates. Cut the roasted baby carrots into two or three pieces and arrange them atop the puree. Drizzle with brown butter, sprinkle generously with granola, and top with the grated cheese and a pinch of sea salt.
Best Ways to Enjoy It
To elevate your dining experience, consider pairing this dish with a side of sautéed greens or a refreshing salad. For a complete meal, serve it alongside grilled chicken or fish. The vibrant colors and textures make it perfect for special occasions or a cozy family dinner.
Keeping Leftovers Fresh
This dish can be stored in the fridge for up to 2-3 days. Keep the granola separate to maintain its crunchiness. To reheat, simply warm the puree and carrots gently in a pan. If you wish to freeze the puree, it can last up to a month in an airtight container, though the granola should be made fresh.
Helpful Cooking Tips
- Batch Preparation: You can make the granola ahead of time—it’s perfect for snacking or adding to yogurt.
- Mind the Butter: Keep an eye on the butter while browning; it can go from lovely to burnt quickly!
- Fresh Thyme Alternatives: If you don’t have fresh thyme, dried herbs can also work in a pinch—just adjust the amount to your taste.
Creative Twists
Feel free to experiment! Add some spicy paprika for a kick, or swap out the cheese for a vegan option. You can also introduce seasonal vegetables like pumpkin or parsnips for an interesting twist on this classic.
Common Questions
Q: How long does it take to prepare this dish?
A: The entire process takes about an hour, but much can be prepped in advance, especially the granola.
Q: Can I substitute the honey?
A: Yes, maple syrup or agave nectar can be an excellent alternative for a different tone of sweetness.
Q: Is this dish gluten-free?
A: You can make it gluten-free by using certified gluten-free oats.
Feel free to indulge in this delightful recipe that marries the sweetness of carrots, the richness of butter, and the crunch of granola. Your taste buds will thank you!
Carrots with Granola and Brown Butter
Ingredients
Method
- Preheat the oven to 160C/140C fan/gas 3.
- In a microwave-safe bowl, melt 100g of butter and 40g of honey for about 40 seconds. Spread the oats, sunflower seeds, and hazelnuts on a baking tray and toast them in the oven for 5 minutes, then mix with the melted butter mixture and bake for another 8 minutes. Stir well and toast for another 8 minutes until golden.
- Increase the temperature to 200C/180C fan/gas 6. Combine baby carrots with olive oil, thyme, and a pinch of salt in a piece of foil. Wrap them into an envelope and roast for 20 minutes or until tender.
- In a pan, melt 80g of butter. Add the sliced large carrots with 50ml of water and cook over low heat for about 15 minutes until caramelized. Blend with 25ml of water until smooth, seasoning to taste.
- Melt the remaining 20g of butter in a small pan until it turns golden brown.
- Divide the carrot puree between two plates. Cut the roasted baby carrots into two or three pieces and arrange them atop the puree. Drizzle with brown butter, sprinkle with granola, and top with grated cheese and a pinch of sea salt.
