These sweet tender carrots get a boost from my favorite ingredient of all time: brown butter. An additional secret ingredient that you might not guess puts the flavor of these carrots over the top! A perfect (and EASY) side dish for Thanksgiving or Christmas!
Eric told me last night that he was well into adulthood (we’re talking like a few years ago) when he realized that “savory” didn’t mean “really tasty.”
I comforted him with the fact that Charlotte currently thinks “tasty” means “spicy.” I did not remind him that Charlotte is 4.
So how was Halloween for you guys?? Ours was great, Charlotte was a witch and Truman was a ghost. Well, he was supposed to be. That costume lasted about 3 seconds.
I was tempted to be frustrated, but then I thought about going through an entire evening with a sheet all up in my face. Uh yeah, that would last about 3 seconds. Way to stick it to the man, Truman.
But Halloween is so last season. It’s time for THANKSGIVING you guys!!! A holiday all about food. And being thankful I guess. But also food.
And speaking of tasty savory food, I’ve got the best Thanksgiving side dish for you today. Who doesn’t love brown butter and carrots, and these babies are made in the slow cooker. Win!
2 pounds carrots, peeled and cut into 1-2 inch chunks
1/4 cup (half stick) salted butter
1/2 teaspoon salt
1/4 cup brown sugar or raw sugar
1 or 2 bay leaves
1 teaspoon Nielsen-Massey Mexican Pure Vanilla Extract
fresh parsley or sage, chopped (to garnish)
Peel and slice the carrots. I tend to like the thicker chunks of carrot, so don’t go too crazy, just roughly chopped is fine. Set side.
In a small saucepan add the butter. Turn the heat to medium or just above medium. Stir occasionally until the butter starts to foam and ultimately turns brown. There will be silty brown “bits” that have separated from the yellow liquid. Immediately transfer the mixture to your slow cooker.
Add the salt, sugar, bay leaves, and vanilla and stir. Add the carrots and stir to coat.