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Roasted Rainbow Carrots with Ginger Brown Butter Sauce

Oven-roasted rainbow carrots, drizzled with a ginger brown butter sauce. Topped with roasted sunflower seeds and fresh cilantro. You can make this vegan or vegetarian. An easy and festive side dish.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: side
Cuisine: American
Keyword: carrots with brown butter sauce, carrots with ginger, oven-roasted carrots, rainbow carrots, rainbow carrots with ginger brown butter sauce, roasted carrots, vegan roasted carrots, vegan roasted carrots with brown butter, vegan roasted carrtos with brown butter sauce
Servings: 4 sides
Calories: 197kcal
Author: Sylvia Eastman

Ingredients

  • 2 pounds rainbow carrots, sliced into even-sized pieces
  • 1 tablespoon melted butter or margarine, or oil

For the Ginger Brown Butter Sauce

  • 1/4 cup fresh ginger, diced
  • 1/2 cup brown butter or vegan brown butter {See Instructions for links}

To Garnish

  • 1/4 cup roasted sunflower seeds
  • 2 tablespoons fresh cilantro {Or sub with parsley if you don't like cilantro}

Instructions

  • Preheat the oven to 350F. 
  • Prepare the carrots: 
    Slice the carrots lengthwise into relatively even-sized pieces. Place them on a baking sheet and brush with melted butter/margarine or oil. Roast for about 30 minutes, or until desired tenderness. 
  • Prepare the ginger brown butter sauce: 
    Make the brown butter or vegan brown butter and take the butter off the heat as it starts to turn amber brown. If you are making the vegan version, remove the pecans and reserve for another recipe. 
    Add the diced ginger to the brown butter and cook on low heat for 2-3 minutes to soften the raw ginger flavour. 
    Transfer the brown butter and ginger to a blender and blend until smooth. 
  • To serve, pour some ginger brown butter sauce on the roasted carrots, then sprinkle with the sunflower seeds and fresh cilantro. Serve the extra sauce alongside.  

Notes

Nutritional Information
Nutrition information is an estimate only and is based on using butter in the recipe, and a serving size of 1 tablespoon of the ginger brown butter sauce. 

Nutrition

Calories: 197kcal | Carbohydrates: 24g | Protein: 3g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 15mg | Sodium: 269mg | Potassium: 791mg | Fiber: 7g | Sugar: 11g | Vitamin A: 38075IU | Vitamin C: 13.7mg | Calcium: 82mg | Iron: 1mg