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Buttered baby carrots

There's nothing better than soft, buttery carrots to go along with your favourite roast. You can keep this side simple or tweak it with our delicious twists

  • Prep: 5 mins
    Cook: 10 mins
  • Serves 8
  • Easy
  • Serves 8
  • Easy
  • Calories 32
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 0
  • Fat 2
  • Fibre 2
  • Salt 0.3

Nutrition per serving

  • Calories 32
  • Carbohydrates 3
  • Saturated Fat 1
  • Sugar 2
  • Protein 0
  • Fat 2
  • Fibre 2
  • Salt 0.3

Ingredients

  • 500g baby carrots
  • 1 tbsp butter

Tip

Twists: Tarragon & mustard
Whisk together 2 tsp Dijon mustard with 1 tsp red wine vinegar in a bowl and slowly pour in 50ml vegetable oil. Season, then stir in 1/ 2 small pack tarragon, chopped, and pour over the cooked and drained carrots while they’re still warm.

Twists: Orange & rosemary butter
Mix 50g softened butter with the zest of 1 orange and the chopped leaves from 3 rosemary sprigs. Season well, then shape into a log and wrap tightly in baking parchment. Put in the freezer for 15-20 mins to set, or store in the fridge until needed. Slice into rounds, then dot on top of the cooked and drained carrots, omitting the butter from the recipe above.

Twists: Pickled shallots
Peel and slice 2 banana shallots into rings and put in a small saucepan. Add 50ml red wine vinegar and 50ml water. Cook gently until the shallots are very soft, slightly pink, and all the liquid has evaporated, about 30 mins. Pile the shallots on top of the cooked carrots and season before serving.

Method

  1. Wash and peel the baby carrots, keeping the green tops intact. Put them in a medium saucepan and half-fill with salted water. Bring to the boil and cook for 4 mins or until just tender. Drain, then transfer to a serving dish, season and stir in the butter.

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