You had me at brown butter – but really these Brown Butter Roasted Rainbow Carrots with Fresh Cilantro & Micro Greens will tantalize your tastebuds. With the endless possibilities of creative side dishes at Fed & Full, we never want to give you boring vegetables like steamed carrots. Unless that’s your sort of thing, but I might suggest we roast them instead. Roasting veggies are one of my favorite ways to cook them. Steaming sounds so 1960 right?

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By roasting vegetable at a high heat you let them caramelize building texture and most importantly flavor!

I love rainbow carrots, they not only taste great but they are so pretty to serve. Look at all those colors, I just want to dive right on into that platter! Not only are the carrots a tasty vegetable to use but this time of year blood oranges are in season!

yay for blood oranges!

I’m blood orange everything. Blood orange margaritas, blood oranges on cheese platters to blood orange brown butter sauce on carrots.

The blood orange juice adds sweetness to the carrots without adding extra added sugar.

Which is a good thing! No one really needs that, they are sweet enough.

Start with a bunch of rainbow carrots, trim the ends but keep a little of the green still intact. I like the way it looks, but slice off if you are not into it.

to peel or not to peel?

To be honest at home I never peel my carrots when cooking, mainly because I’m pinched on time with a toddler running around at my feet and I’m trying to cook dinner as quickly as possible. But also because I really don’t care, an unpeeled carrot doesn’t bother me. I just give them a good rinse and scrub, making sure there is no dirt residue.

When I’m cooking for one of my clients, I always peel my carrots.

Making sure they look perfect, pretty and because I have the time and it’s my job to do so standards. I guess that’s the difference between Amy at home wife and mother extraordinaire vs. Chef Amy Lynne with Fed & Full.

On to the brown butter, I would say “who doesn’t like brown butter” but I literally just had a client tell me that they do not like brown butter. They felt it was too rich. To each their own, I guess more for all of us, right! The reason why I love incorporating brown butter is that nutty caramelized flavor it adds to a dish. It smells that house with the best smell when making it too!

When you are making your brown butter I recommend you keep an eye on it.

Brown butter can bubble over or burn quickly.

Trust me I do it often. I’m not claiming I’m perfect, I make mistakes all the time when cooking. Usually, because I am trying to do a million thing all at the same time, but I’m working on it!

So make that brown butter, preheat that oven and add those carrots on a parchment-lined baking sheet. Drizzle the brown butter over the carrots to coat and season liberally with salt.

Pop in the oven and get to roasting!

Once the carrots are nice and caramelized squeeze blood orange juice all over the warm carrots, toss and arrange on a platter. Garnish with fresh cilantro, micro greens and enjoy. Looking for a main dish to serve with those carrots, check out our How to grill the perfect steak? A great steak recipe to complete your meal.

• Vital Farms butter 
• West Elm Richmond Speckled Serveware
• Crate & Barrel Antuco 2-Piece Serving Set
• Williams Sonoma Italian washed linen napkin 
• Jacobsen Salt Co.
• Grass Roots Natural Foods | where I get my blood oranges and all my organic produce in Lake Tahoe for Fed & Full.

Print Recipe

BROWN BUTTER ROASTED RAINBOW CARROTS with Blood orange, fresh cilantro & micro greens

Course: Side Dish, vegetable

Ingredients

• 2 bunches rainbow carrots
• 6 tbsp grass fed butter
• 1 tbsp sea salt
• 2 blood oranges juiced
• fresh cilantro for garnish
• micro greens for garnish

Instructions

• Preheat oven to 425.
• Trim greens off the ends keeping a little green tip on the end. Peel, wash and repeat for each carrot. Place cleaned carrots on a parchment-lined baking sheet.
• In a small saute pan on medium heat add butter and brown until nutty and caramelized. Remove from heat.
• Drizzle brown butter on the carrots and toss to coat. Season with sea salt and place in the oven.
• Roast carrots in the oven for 35 min. Until cooked through and caramelized. The skins should look brown and blistered. 
• Remove carrots from the oven and toss with the blood orange juice. Pop back in the oven for 10 more minutes and done. 
• Arrange cooked carrots on a platter, drizzle any extra sauce on the pan over the platter and garnish with fresh cilantro and micro greens.

LET US KNOW IN THE COMMENTS IF YOU ENJOYED THIS RECIPE!