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Brown-butter carrots with pistachios and dill
- Published: 3 Nov 17
- Updated: 18 Mar 24
Drizzle young carrots with nutty brown butter and sprinkle with pistachios and dill for an elegant spring side dish.
![Brown-butter carrots with pistachios and dill](https://www.deliciousmagazine.co.uk/wp-content/uploads/2018/07/884524-1-eng-GB_butter-carrots-768x960.jpg)
Serve these carrots alongside roast lamb or pork, with more of our make-ahead Easter sides.
Ingredients
- 14 young carrots with tops, or 8-10 larger carrots halved lengthways
- 2 tsp coconut oil or ghee
- 1 tbsp unsalted pistachios, lightly toasted in a dry pan, then chopped
- Handful fresh dill sprigs
For the dressing
- 2 tbsp unsalted butter
- 1 shallot, finely chopped
- ½ tsp dijon mustard
- 1½ tsp cider vinegar
Method
- Heat the oven to 200°C/180°C fan/gas 6. Scrub the carrots well (don’t peel) and trim off all but 2.5cm of the green tops. Rub each carrot with a little coconut oil, then put them on a baking tray. Season with salt and roast for 20-30 minutes until they are tender and blistered.
- Meanwhile, make the dressing. in a small frying pan, melt the butter over a medium heat. Add the shallot and swirl the pan over the heat until the butter has changed colour from yellow to light brown – 5-7 minutes (the butter can burn quickly, so keep an eye on it). Remove the pan from the heat and pour the butter and shallot mixture into a jar with the mustard, vinegar and a generous pinch of salt. Seal the jar and shake vigorously to blend.
- Remove the carrots from the oven and arrange them on a platter. Pour the dressing over and scatter with the pistachios and dill sprigs, then serve.
- Recipe from September 2017 Issue
Nutrition
- Calories
- 310kcals
- Fat
- 20.7g (11.2g saturated)
- Protein
- 4.6g
- Carbohydrates
- 20.7g (19.3g sugars)
- Fibre
- 11.6g
- Salt
- 0.5g
delicious. tips
The dressing needs to be made just before serving or the butter will solidify. Turn this into a complete meal by serving the carrots over cooked green lentils.
Make the carrots a few hours ahead. Warm in a low oven or microwave to serve.
”Brown butter is made by cooking butter until the milk solids in it have caramelised, creating a richer, deeper, nutty flavour.” – Sarah Britton
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