Buttered Carrots
Roast carrots with butter and top with a creamy parsley-lemon sauce. This dish is sure to be an instant favorite.
INGREDIENTS :
- 1 pound carrots
- 1/4 cup butter
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground 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
DIRECTION:
- Preheat the oven to 375 degrees F (190 degrees C). Scrub carrots, but do not peel.
- Melt butter in a very large oven-safe skillet over medium heat. Add carrots; turn to coat with butter. Sprinkle evenly with salt and pepper. Cook, uncovered, turning halfway through, until carrots just start to brown, 5 to 6 minutes.
- Transfer skillet to oven. Reduce oven temperature to 300 degrees F (150 degrees C).
- Roast carrots in the preheated oven, turning every 15 minutes, until carrots are well browned and tender when pricked with a fork, about 45 minutes. If needed, add water, 1/4 cup at a time, to keep carrots from scorching.
- For sauce, stir together sour cream, horseradish, 1 tablespoon parsley, and 1 teaspoon lemon zest in a small bowl. Serve carrots with sauce and garnish with additional parsley and lemon zest.
