This brown butter sauce is the star of this carrot dish

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A trip into a hot oven easily transforms simple carrots into sweet morsels of roasted goodness. The recipe below pairs the root vegetables with a dressing comprised of bright lemon juice and nutty browned butter. Served on a bed of bitter, jewel-toned radicchio and topped with a sprinkling of crumbled goat cheese and lemon, this dish is a clear winner at any vegetarian dinner party.
The secret to success with this dish is mastering the art of browning butter. Slowly cooking the butter over a medium heat will help the milk solids to toast until they are richly caramelized, imparting a nutty flavor to the butter. But be wary of cooking the butter for too long: burned butter is bitter and far from desirable in this or any other recipe.
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Cooktop Cove
Brown butter carrots with goat cheese and lemon
8
10 minutes
30 minutes
40 minutes
1 stick unsalted butter
2 ½ pounds carrots, cut into 4-inch long sticks
1 tablespoon lemon juice
1 tablespoon honey
1 head radicchio, thinly sliced
2 ounces goat cheese, crumbled
1 tablespoon lemon zest
¼ cup pepitas
Salt
Preheat the oven to 400 F.
Melt the butter in a large, oven-safe sauté pan over medium heat. Cook, swirling occasionally, until fragrant and slightly browned, about 8 minutes. Add the carrots and toss to coat. Season with salt, transfer the pan to the oven, and roast 20 minutes, tossing once or twice during cooking.
Use tongs to remove the carrots from the butter and set aside. Transfer the butter to a heat-safe bowl and add the lemon juice and honey. Season with a pinch of salt, and whisk to combine.
Toss the radicchio with 1 tablespoon of the butter mixture and arrange on a platter. Top with the roasted carrots, and drizzle with another tablespoon or two of the butter mixture. Scatter with crumbled goat cheese, lemon zest, and pepitas, and serve.
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