Herb-Infused Skillet Roasted Carrots
Elevate your vegetable side dish with this delightful Herb-Infused Skillet Roasted Carrots recipe, inspired by Tom Colicchio, the renowned head judge of Top Chef. Featured in the Today's Kitchen cookbook, this simple yet flavorful dish showcases the vibrant sweetness of baby carrots, perfectly caramelized in a cozy skillet. Whether you use tender baby carrots or larger ones cut to size, the addition of fresh rosemary and a touch of butter brings out the earthy flavors, making this a delectable accompaniment to any meal. Perfect for weeknights or weekend gatherings, these roasted carrots will leave your guests asking for seconds!
N/A
Servings
N/A
Calories
6
Ingredients
Ingredients
Baby Carrots
30 (Peeled, trimmed)
Peanut Oil or Olive Oil
2 tablespoons (None)
Kosher Salt
to taste (None)
Black Pepper
to taste (Freshly ground)
Unsalted Butter or Salted Butter
2 tablespoons (None)
Rosemary
2 sprigs (Fresh)
Instructions
1
Start by peeling the carrots and trimming them down, leaving about an inch of green tops for presentation if desired. If using prepackaged baby carrots, no trimming is necessary.
2
In a large skillet, heat the peanut oil (or olive oil) over medium heat until shimmering.
3
Add the carrots to the skillet in a single layer, and season them generously with kosher salt and freshly ground black pepper.
4
Cook the carrots for about 5 minutes, turning them occasionally to ensure even browning, until they develop a golden color on all sides.
5
Once the carrots are golden, add the unsalted (or salted) butter and sprigs of rosemary to the skillet.
6
Continue cooking, stirring occasionally, for an additional 5 minutes or until the carrots are tender and infused with the buttery, herby flavor.
7
Remove the skillet from heat and drain the carrots on paper towels to remove any excess oil before serving. Enjoy your herb-infused skillet roasted carrots warm.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Herb-Infused Skillet Roasted Carrots?
Herb-Infused Skillet Roasted Carrots are a vegetable side dish featuring baby carrots caramelized in a skillet with butter and fresh rosemary.
Who inspired this carrot recipe?
This recipe was inspired by Tom Colicchio, the renowned head judge of Top Chef.
Where was this recipe originally featured?
The recipe was featured in the Today's Kitchen cookbook and is associated with the Today Show.
How many baby carrots are needed for this recipe?
You will need approximately 30 baby carrots.
What is the preparation for the baby carrots?
The carrots should be peeled and trimmed, leaving about an inch of green tops for presentation if desired.
What type of oil is recommended for roasting the carrots?
You can use either 2 tablespoons of peanut oil or olive oil.
At what heat setting should I cook the carrots?
The carrots should be cooked in a large skillet over medium heat.
How long do the carrots cook initially?
The carrots should cook for about 5 minutes until they develop a golden color on all sides.
When do I add the butter to the skillet?
Add the butter once the carrots have become golden after the initial 5 minutes of cooking.
How much butter is used in this recipe?
The recipe calls for 2 tablespoons of unsalted or salted butter.
What herb is used to infuse the carrots?
Fresh rosemary is used to infuse the carrots with flavor.
How many sprigs of rosemary should be used?
You should add 2 sprigs of fresh rosemary to the skillet.
How long is the total cooking time for the carrots?
The total skillet cooking time is approximately 10 minutes.
What is the final texture of the carrots?
The carrots should be tender and caramelized.
Why should the carrots be drained on paper towels?
Draining the carrots on paper towels helps remove any excess oil before serving.
Is this recipe suitable for vegetarians?
Yes, this dish is categorized as a vegetarian side dish.
Can I use prepackaged baby carrots?
Yes, and if you use prepackaged baby carrots, no trimming of the tops is necessary.
What type of salt is recommended?
Kosher salt is recommended for seasoning the carrots.
How should the carrots be arranged in the skillet?
The carrots should be placed in a single layer to ensure even browning.
What kind of pepper should I use?
The recipe specifies using freshly ground black pepper.
Can I use larger carrots instead of baby carrots?
Yes, you can use larger carrots as long as they are cut to size.
What makes this dish perfect for gatherings?
Its simple preparation and vibrant sweetness make it an elegant accompaniment for weeknights or weekend meals.
How many ingredients are required for this recipe?
There are 6 total ingredients: baby carrots, oil, kosher salt, black pepper, butter, and rosemary.
Should the rosemary be fresh or dried?
The recipe specifically calls for fresh rosemary sprigs.
What should I look for to know the oil is ready?
The oil should be heated until it is shimmering before adding the carrots.
Is the butter salted or unsalted?
You can use either 2 tablespoons of unsalted butter or salted butter.
What is the primary flavor profile of this dish?
The dish features earthy, buttery, and herby flavors with the natural sweetness of caramelized carrots.
Does this recipe include sugar?
No, there is no added sugar; the sweetness comes from the carrots themselves.
How often should I turn the carrots while cooking?
Turn the carrots occasionally to ensure they are evenly browned on all sides.
Should the carrots be served hot or cold?
The recipe recommends enjoying the herb-infused skillet roasted carrots warm.