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Buttered Carrots
Buttered Carrots
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Prep Time:
10 minutes
Cook Time:
50 minutes
Total Time:
60 minutes
Roasted buttered carrots topped with creamy parsley-lemon sauce - a new irresistible classic!
Ingredients:
  • 1 pound medium carrots
  • 1/4 cup butter
  • 3/4 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 1/2 cup sour cream
  • 2 tablespoons prepared horseradish
  • 1 tablespoon chopped fresh parsley, plus more for garnish
  • 1 teaspoon lemon zest, plus more for garnish
Instructions:
  • Preheat the oven to 375°F (190°C) and gently scrub the carrots without peeling.
  • In a spacious oven-safe skillet, melt butter over medium heat. Add carrots, ensuring they are well coated with butter. Sprinkle with salt and pepper evenly. Cook uncovered, turning halfway, until carrots start to brown slightly, about 5 to 6 minutes.
  • Place the skillet in the oven and lower the oven temperature to 300 degrees F (150 degrees C).
  • Roast carrots in the preheated oven, turning occasionally, until golden and fork-tender, about 45 minutes. Add water, 1/4 cup at a time, if carrots start to scorch.
  • Blend sour cream, horseradish, 1 tablespoon parsley, and 1 teaspoon lemon zest in a small bowl. Drizzle over carrots and top with extra parsley and lemon zest.

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