Carrot Ribbons with Rosemary Butter Sauce
Carrot ribbons with rosemary butter sauce are a delightful side dish that combines the sweetness of fresh carrots with the aromatic flavor of rosemary and rich butter. This vibrant dish not only elevates your meal but also offers a simple way to impress your guests or treat yourself on a busy weeknight. Perfectly tender, these ribbons are easy to make and add a burst of color to any plate.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: Serves 4
- Category: Side Dish
- Method: Sautéing
- Cuisine: American
Ingredients
Scale
- 4 medium Fresh Carrots (about 400g), peeled and cut into ribbons
- 3 tbsp Unsalted Butter (42g)
- 2 tbsp Fresh Rosemary, chopped
- Salt to taste
- Pepper to taste
- Zest of 1 Lemon
Instructions
- Wash and peel the carrots, then slice them into thin ribbons using a vegetable peeler or mandoline for even thickness.
- In a large skillet over medium heat, melt the unsalted butter until bubbly but not browned.
- Add the chopped rosemary, salt, and pepper. Sauté for about 1 minute until fragrant.
- Gently add the carrot ribbons to the skillet and sauté for 3-5 minutes until tender yet crisp.
- Just before serving, stir in lemon zest for added brightness. Toss gently to combine.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 155
- Sugar: 6g
- Sodium: 75mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 4g
- Protein: 1g
- Cholesterol: 20mg
Keywords: For extra flavor, consider adding minced garlic along with the rosemary. You can substitute rosemary with thyme or basil based on your preference. Store leftovers in an airtight container in the fridge for up to three days; reheat gently to maintain texture.